Number 8 Announced

As with the past two years this eve sees us leaving our holiday destination in the hands of Lady Luck, or more accurately the team of 800 industry experts at San Pelligrino. There are always movers and shakers, Heston's own Fat Duck is down 8 to 13 but Dinner is new in at 9. My beloved Le Chateaubriand has also shimmied down to 15th place, and the restaurant that started this all off Per Se is up to 6th. And to howling woops Noma scores a hat trick at the top spot!

However, the result I was at the edge of my seat for was the number 8 place, which this year (again) is Arzak in San Sebastian. Delights in store look intriguing... Can't wait to sample all from the daughter (who also won best female chef this year) and father duo.

from www.dn-asia.com



Beanie - Topshop
Sheer dress - H&M
Boots - Acne
Houndstooth / Camou Coat - Kilburn Car boot sale
Jewels - misc
Homemade Baked Beans and Spicy Corn Salad
They are easy, keep well and are delicious. Just spare 4 hours and they are yours, its a combination of diced onion, pre soaked white beans, cubed smoke pork belly (or pancetta,) double sweetness from molasses and brown sugar, some tomato puree, bay, cinnamon stick, cloves and a good dash of Worcestershire sauce and water. This preparing takes about 15 minutes, all the effort is waiting for them to bubble away. I ate these with a hunk of crusty sour dough and a spicy salad of crushed potatoes, corn off the cob, spinach and a lemony chilli dressing.



Reversible bomber - Topshop
Neon pink top - Gina Tricot
Jersey tapered trousers - H&M
Multi strap and ring heels - Louboutin
Sweet Chilli Prawn Rice Wraps
I feel I have written about something on a similar vein before, but it is a fail safe staple: chopped crunchy veg (carrots, cucumber, peppers or radishes,) a protein, rice noodles (angel hair or vermicelli easily cooked in hot water for 5 minutes,) refreshing herbs like coriander or mint leaves, sweet chilli sauce all encased in rice paper wraps. I urge you to visit your local Chinese supermarket and try it too!



White silk top - via Mum from Apostrophe (too posh for me to have purchased!)
Chinese bed jacket - charity shop
Batik print trousers - from hols in Antigua
Black tipped wedges - thrifted
Necklace - Isabel Marant
Belt - Topshop
Halloumi Veg Medley Salad
No particular rhyme or reason to this lunch apart from  thought the flavours went well and they were all in my fridge to use up. So grilled halloumi, lightly pickled fennel, carrots and spring onion, some wild rice, spinach leaves and toasted cashew nuts - a lot going on but worked, salty cheese, pang from pickled veg and nuttiness from the cashews.



Fluro Long Sleeve - Topshop
Grey Tank - Alex Wang
Turq jeans - Topshop
Pistol Boots - Acne
Bracelets - misc gifts and trips

Fragrant Coconut Chicken Curry with Spicy Lentils
Back to the faithful freezer stores of a chicken curry with cardamom and clove undertones, mellowed with coconut sauce and to another trusty tupperware for the fiery tomato based lentils. Served with wild rice, natural yoghurt and toasted coconut flakes.



Linen army shirt - Topshop
Oversized grey marl tee - vintage
Leather pinstud skirt - car bootie
Marl socks - Uniqlo
Burgundy boots - Kurt Geiger
Beloved Medor stud watch - Hermès

Saucisson and Fennel Salad
When we were in Paris we came away with a case full of saucisson, cheese, cider and chocolate, have been dipping in our stores sporadically, like now! Chopped saucisson, deliciously savoury and well seasoned, lightly pickled fennel and carrot ribbons, St. John rye bread croutons, mixed salad leaves and lemon vinaigrette.



There's nothing quite like a classic black and white combo, instant impact, bold and infinite possibilities. Striking as is but against colour equally as good. Enjoy my very random selection...



34-36 Exmouth Market, EC1R 4QE                         Telephone: 0207 833 8336

I have thumbed through the pages of my Moro cookbooks time and time again, tried, tested and enjoyed many recipes (though regrettably not with my own grown produce which is reccommended.) I am deeply in love with the pilau rice recipe studded with vermillion squash, jewels of pomegranate and drizzled with saffron spiked butter and the "duck fatte" with rich meat scattered in and around sheets of aubergine and toasted shards of pitta. Despite the longstanding infatuation I had never been to either Moro or the neighbouring Morito until last week.
Chargrilled halloumi, braised broad beans, baby onions, mint and lemon thyme
A sweeping silver full length bar and a dash of emerald across the walls was all that broke up the room, it was to be expected. All the sparkle would be invested in the food. My aperitif, a sunset tinted blood orange Bellini, like the menu changes weekly and in tune with seasonal offerings. The bread I am guessing doesn't but soda bread intensified with treacle never loses its charm come spring or autumn.
Spiced crispy lamb with aubergine puree, pine nuts, grilled peppers and chilli flakes.
 Charcoal grilled sardines with gum mastic, harissa and fried artichokes.
 It was refreshing to see that this meal would not be for the faint hearted, our plates cast mini mountain shadows behind them. The portions were much akin to the quantity I pride myself in serving but executed with highly expert precision. Springs finest broad beans and baby onions were braised simply and reinvigorated with lemon thyme served with chargrilled salty halloumi. A dish of delicately muddled fresh leaves and deep fried artichoke crowned with gum mastic rubbed mackerel and was equally as fulfilling as the creamy aubergine and spiced crispy lamb with a hum of harissa.
 Wood roasted guinea fowl with crushed pinto beans, chopped almonds, currants and red cabbage salad.
Pork with slow cooked fennel , fried potatoes, paprika and churrasco sauce.
Upon the arrival of our mains the room was now brimming with chuckles and good smells, it was like being on holiday. The aromas from the grill and toasting of spices wafted seductively, transporting you to an exotic market square. Notes of our wood roasted meats were in the air; the guinea fowl which sat with creamy pinto beans and the pork with skin so crisp worthy of fisticuffs. My sea bass and six grains was refreshing with a tang from the turnip and lightly pickled radish. 
 Charcoal grilled sea bass with six grains , sweet herbs and turnip salad.
Not quite managing a desert each we shared the chocolate tart and ice cream. Both an impeccable example of their kind and dressed up simply. The tart had a paper thin golden base, flawlessly smooth filling and came with crème fraiche. The orbs of frozen vanilla cream were speckled with Malagan raisins, plump sherry drenched beads which left a merry warmth to finish on. 
 Malaga raisin ice cream and chocolate and apricot tart.
It is now cemented in my heart that Moro is for every occasion, a treasure trove of honourable dishes fit for sharing at the restaurant, at home or by the way of a quick nibble and delicious slurp next door or at the bar. Moro delivers unadulterated flavours in their purest form and is texturally diverse without the need to dazzle with a velouté but relying on the ingredients form instead. Harnessing flavours at their freshest and cooking comfort food in an honest and exotic way.

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