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Baingan bharta

A popular Punjabi dish made with eggplant roasted on an open flame for a smoked flavour, then mashed and combined with spices. It is perfect served with warm rotis for a light meal, as a side or dip.          Baingan bharta is a popular North Indian dish. Baingan is eggplant/aubergine/brinjal and bharta…

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baingan in a terracotta dish

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More Recipes

plate of steak tartare with quail egg

Bistro Mirey – French cuisine with Japanese influences

A friendly and cosy bistro in Fulham serving French and Japanese fusion food. We were invited to try Bistro Mirey – a rather innovative concept marrying French bistro style cooking with Japanese ingredients. As a fan of both cuisines, I was intrigued to try a combination of the two.
panzerotto cut in half on a plate

Panzerotto Blues

The panzerotto is not a calzone! This popular South Italian street food comes to London. We were invited to try a new concept of South Italian street food in London; the panzerotto. Panzerotto Blues, was started by Gianni Perillo in 2015, making fresh panzerotti in Greenwich Market. They proved so popular that Gianni has recently…

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Ricciarelli on a plate with gooseberries

Ricciarelli

Ricciarelli are traditional Italian cookies made at Christmas time. These delicious soft, chewy cookies are made with almond flour, so they are perfect for a gluten free diet. Ricciarelli are soft almond based cookies dating back to 14th century Siena. In Tuscany, they were traditionally made around Christmas time and served with Vin Santo, but…

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Close up of raita in bowl

Cucumber and onion raita

A perfect cooling accompaniment to almost any spicy main course. This raita can be enjoyed as a side dish or dip. Raita is a side dish made with yogurt and spices. It is popular throughout India offering a cooling balance to accompanying spicy dishes. There are many different types of raita, some are made with…

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Tips

Indian spices and their uses

Box of colourful Indian spices
A brief guide of commonly used Indian spices and how to use them. Indian cuisine uses many different spices (masala), not just for a layering effect of flavours, but also for their nutritional/medicinal values which are rooted in Ayurveda. Spices are best stored in a masala dabba, which is a round metal box with a…

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How to boil beets

a plate of sliced beetroot with dressing
Try this simple and delicious way to enjoy beets!   Boiled beets are great to make ahead and keep in the fridge – perfect to add to salads, and other recipes. They are also easier to peel than roasted beets! They are also great as they are – some people like to serve their boiled…

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How to love your beets

raw beetroot with stems on a white cloth
You either love them or hate them; find out how to grow, select and store beets, as well as a variety of ways to prepare them. Truly embrace beets!     Beets, or beetroot, is the taproot part of the beet plant. They can vary in size from that of a golf ball to the size of a baseball. Beneath…

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How to cook asparagus

fresh asparagus
The rather elegant asparagus in now in season (spring trough to the beginning of summer), so here we look at the varieties, how to buy, store, cook and eat it. Depicted as an offering on an ancient Egyptian frieze, dated around 3000 BC, asparagus has been cultivated for thousands of years. It was eaten in ancient Syria,…

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How to store fresh herbs

  What are the best ways to store and preserve the freshness of leftover fresh herbs? Whether you grow your own, come across a multi-buy offer at the supermarket, or simply just need a few sprigs at a time, storing fresh herbs can be quite tricky. Like cut flowers, once separated from their roots, herbs lose…

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Virtues of a bowl of oatmeal porridge

It seems that there’s always great news for fans of a bowl of oatmeal porridge. Latest information on the health benefits of oats. Regulating our diet and getting plenty of exercise are well-known recommendations for good health, but a recent study by scientists in Ireland sheds new light on why eating oats regularly is good for your…

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Restaurants

Bistro Mirey – French cuisine with Japanese influences

plate of steak tartare with quail egg
A friendly and cosy bistro in Fulham serving French and Japanese fusion food. We were invited to try Bistro Mirey – a rather innovative concept marrying French bistro style cooking with Japanese ingredients. As a fan of both cuisines, I was intrigued to try a combination of the two.

Panzerotto Blues

panzerotto cut in half on a plate
The panzerotto is not a calzone! This popular South Italian street food comes to London. We were invited to try a new concept of South Italian street food in London; the panzerotto. Panzerotto Blues, was started by Gianni Perillo in 2015, making fresh panzerotti in Greenwich Market. They proved so popular that Gianni has recently…

Read More

Antalya Restaurant

Lamb steak with vegetables on a wooden platter with bowls of dried herbs
Under new management and serving delicious Turkish food, in Bloomsbury, prepared by a chef who has cooked for the Queen. Antalya Restaurant, off Russell Square, was known for its rather ornate interior (apparently it took over a year to decorate the ceilings and walls). Earlier this year, it came under new management and the new owner, Resul Dogan,…

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Cinnamon Kitchen Battersea

lamb rump, biryani, raita and naan on table
Vivek Singh’s modern and elegant restaurant by Battersea Power Station, serves delicious modern Indian food. Cinnamon Kitchen, part of the Cinnamon group of restaurants, is Chef Vivek Singh’s sixth and latest restaurant. It is in Circus West Village, along the Thames riverside on the south bank, between Battersea Power Station and Battersea Park. As part of the huge ongoing redevelopment…

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