|Biker - Topshop|
Chiffon Metallic Detailed Dress - Topshop Boutique
White faux snakeskin sandals - Zara
Bracelets - misc from previous
|Payday treat at Mooli's|
Cheating, yes - it is pay day after all! When I am not bringing my own lunch my first port of call has to be Mooli's, they do incredibly tasty Indian roti wraps, recipes cultivated from travelling the country, roti's made fresh everyday and carefully crafted chutneys that compliment each protein. Today I went for the meal deal for £6, a wrap and side...the paneer wrap had crumbled to a cous cous consistency but with a creamy flavour, spiced with garam masala, nigella and cumin seeds. Teamed with shredded red cabbage, carrots and iceberg for crunch,
tomato chutney all blanketed in a ghee stroked roti.
For my side I chose the potato salad with swirls of yoghurt and intensely bitter tamarind sauce, hiding chillied chick peas in a ight tomato sauce with corriander leaves.
If you're around the Soho vicinity defintely head to Mooli's!
Top - Apostrophe
Necklace - Isabel Marant
Fan Print jeans - Topshop
Black Tip Wedges - Vintage
Pork, Roast Vegetable and Salad
A bit of a fail safe lunch of roast vegetables with an addition from the other half of the pork belly from the other night (this half roasted but not marinated.) Veg of choice was some celeriac and sweet potato tossed in extra virgin olive oil, garlic and thyme, topped with little crunchy cubes of crispened pork skin.
|Blazer - Topshop|
Pussy bow blouse - David Szeto
Jeans - thrifted
Converse hi tops
|Crispy Lamb and Aubergine Salad|
This was inspired by an incredible dish I had at Moro, so I have taken each component, simplified it slightly and loosely arranged into a salad. Elements being crunchy meatiness, charred yet mellow aubergine (just left on open stove flame and turned occasionally till deflated and soft inside,) pickled sweet but spicy piquillo peppers, spinach leaves, toasted pine nuts and then I added a little of natural yogurt - perfect for a sunny day :)
|Dress - Topshop Boutique|
Boots - Acne
Biker - Topshop
Neon Scarf - Vintage, gift
Necklace - Isabel Marant
|Mango Chicken & Lentil Chilli Breads from Pushpesh Pant|
This cookbook is well used in my house, for the sole reason that every thing out of it is absolutely delicious. If you haven't noticed it in the book shop, it's the one that stands heavier than any other with a white cover and jazzy primary coloured writing, next time you see it, buy it! Once you've got the base spices, ghee and some chilies the prep and cooking is totally doable. The lentil bread was just a blitzed mixture of two kinds of lentils, chili, coriander, turmeric and a few more spices, then flattened and baked. The mango chicken was slightly sweet and sort of like a semi dry curry, not too overpowering as the bread was full packed with punch as too were the spiced peas so a little plain rice and lambs lettuce is rounded it off just fine!
84 Commercial Street London E1 6LY Tel: 020 7366 1721
If you had stepped into the Ten Bells for a pint over the last six months you could be forgiven for missing the scribble of neon lights in the far corner of the room. It’s the only indication of the temporary residents, who have turned the want for affordable yet inventive food into a coveted reality. I was lucky enough to sample the trio’s resourceful food at a perfect London summer's night at Frank's last year, despite the drizzle they injected the essence of July in their food; meats straight off the grills and foraged seasonal veg. Since October they swapped the view of the city’s skyline with the lights of Shoreditch's glittering strip, but kept the set up relaxed choosing the East end boozer's weathered oak dining tables and shabby embossed brocade wallpaper to house their next venture.
|Pigeon sausage and Chutney|
|Butterhead Lettuce, Goat's Curd and Toasted Almonds|
|Chicken and Pine Salt|
|Pheasant Egg, Venison Broth and Peas|
|Lamb's Heart, Grilled Onion and Anchovy|
|Dexter Rib, Beetroot and Twekesbury Mustard|
I have spoken a lot previously of honesty in restaurants. A sense of genuine good food intention spread across the edible offer and service, pardon my gushing but I would say that the Young Turks exemplify this approach. There is a certain admirable understatement about what they do, with a chameleonic approach to their surroundings they pare down everything else allowing their food to speak for them. As we and the rest of the room toasted our last delectable mouthful, we were already yearning for the next instalment, which by the sounds of the whisperings will be soon and permanent.