Salted Caramel Tahini Sauce by Hanna Geller

The combination of earthy, nutty tahini and deeply toasted salty caramel is a taste marriage made in heaven. The addition of the savoury tahini to the dark sugar produces an intense creaminess and depth of flavour, while simultaneously cutting through some of the occasional excessive sweetness of a more traditional version that we all know and love.
This sauce will...

Pomegranate and Herbed Fish by Hanna Geller

This is a simplified version of a traditional Persian stew with all customary sweet and sour flavours, but assembled in minutes with larder staples. It works well with any firm white fish such as cod, hake or halibut. I like to lightly cure the fish for a few hours before cooking it in the sauce. This not only gives some...

Braised Fennel with Citrus by Hannah Geller

I could happily eat just about any combination of fennel and citrus every single day of the week, forever. This dish ticks every box of flavour explosion with the elegant sweet undertones dressed with tang and delicate acidity. Not to mention that it’s almost too beautiful to eat........almost.......

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MILANESE OSSOBUCO WIITH SAFFRON RISOTTO BY MITSHEL IBRAHIM

A classic Milanese dish by Mitshel Ibrahim

 

INGREDIENTS FOR THE STOCK 

Chicken wings 800 g

Water 6 l

Carrots 60 g

Celery 25 g

Golden onions 30 g

Parsley (stems only) 15 g

Coarse salt 18 g

Black peppercorns 8

Small...

Ombersley mushrooms with toasted bread and wild garlic by Sam Ashton Booth

The first recipe in this month’s guest chef series is Ombersley Mushrooms by Sam Ashton Booth @ashtonboothsam

Ingredients

Menemen with Tulum Cheese by SERTAÇ DIRIK

A Turkish breakfast staple; tomatoes, peppers and onions scrambled with eggs, which are then topped with sour Tulum cheese. 

"After spending a couple years working in Copenhagen, I returned to my family restaurant Mangal 2 in Dalston to help renovate and alter our concept with my brother Ferhat Dirik. We proceeded to serve Turkish food through the lens of London in...

Cast iron cookie with brown butter by Tom Cenci

"This cast iron cookie shows you don't have just to use your pans for savoury recipes. The cookie comes out with thick, crispy edges and a soft centre. The addition of the brown butter adds a pleasant nutty taste. Of course, you can always add a scoop of ice cream too." Tom Cenci @tomcenci

Pan Fried Dover Sole with Cultured Butter Garlic and Burnt Lemon by Sertac Dirik

"After spending a couple years working in Copenhagen, I returned to my family restaurant Mangal 2 in Dalston to help renovate and alter our concept with my brother Ferhat Dirik. We proceeded to serve Turkish food through the lens of London in July 2020 and thankfully it's been received with anticipation and excitement. Here are a few dishes you may find...

Celeriac carbonara with Parmesan breadcrumbs

"This play on a classic Italian dish brings a lighter side to quite a carb-heavy recipe, the celeriac adds a nice earthiness, and it can also be gluten-free if you leave out the breadcrumbs." Tom Cenci @tomcenci

 

Ingredients 

  • 1 head of celeriac
  • 200ml double cream
  • 100ml white wine
  • 1 shallot
  • 1 clove...

Beef cheeks with herb dumplings by Tom Cenci

"This dish is a winner on a cold day but is elevated with using beef cheeks which become super tender when slow-cooked. It's my favourite one-pot wonder to make, which is excellent if you don't like washing up and can also be made the day before you need it too, as reheats well." Tom Cenci @tomcenci

Ingredients