Menu:
~ Smoked haddock rarebit on spinach cornbread, salad leaves
~ Pork loin braised with endive, seasonal greens, lentils, new potatoes
~ Tarte tatin, vanilla ice cream
~ Coffee/tea, soft chocolate and pistachio biscotti
Future dates: Thursday June 14th, Friday July 6th.
Alexandra Rucki from the Wandsworth Guardian attended our last event. Look out for her review in this week’s paper or read her review online.
Menu:
~ Mint and basil pea soup
~ Slow-roast shoulder of lamb with a sumac and zatar crust, mejadra rice, baked aubergine
~ Pastiera napolitana, orange and almond ice cream
~ Coffee/tea, chocolate hazelnut truffles
Our longest-standing and most frequent visitors, Lauren and friends. Thanks for your support!
Future dates: Friday May 25th, Thursday June 14th, Friday July 6th.
A pleasingly colourful, easy to make and very tasty starter – its simplicity belies its sophistication.
Ingredients (serves 6):
2 large raw beetroot, I onion, 1 stick of celery, 1 large tomato
5oz/140g of red lentils
2 tbs vegetable oil, 1¾ pints of vegetable stock
1 tbs lemon juice, 2 tbs chopped coriander.
Method:
Dice and sweat all the vegetables in the oil.
Add the lentils and stock and simmer for 30 minutes.
Liquidise. Add lemon juice and season to taste.
Garnish with a swirl of cream and some coriander leaves.
