I don’t often find myself in Chelsea. Especially at 8.30am on a Monday morning, having spent an hour lodged in horrid commuter-carriage across the capital, watching beards turn to briefcases turn to fur, stretched skin and vacant expressions. Sleep is normally far preferable on days off, but on that day I was on a very special vegetable hunt. The fresh porcini season comes and goes with the blink of an eye, and in East London largely stays invisible. Although the standard of greengrocer in Hackney is largely very good, wild mushrooms are still an elusive find. And so the ridiculous ingredient journey commenced. Mum thought I was bonkers when I told her, but I was sure happy walking back to Sloane Square clutching a paper bag of pungent, charming porcini.
The joy of such travels meant that my return journey spanned the pick of London’s other food retailers, and by the time I had reached the safer ground of Dalston Kingsland station, I had gathered some wonderful, thick short ribs and a clobbering wedge of parmesan. The only thing remaining was time, and plenty of it. There’s nothing speedy about cooking short ribs, and the reason for the early start was to allow as much gently stewing as possible. Think big chunks of tender, moist meat falling off the bone at the merest thought of a shake. Frankly, an optimistic prospect for lunch.
When the (late) lunch was finally ready for the plate, all that faffing about was forgotten. I find at this time of year, an amalgamation of soft, rich food is just the ticket. This isn’t clean eating, and it is damn tastier for all of the cheese and butter, for the layers of fat that have melted between the fibrous meat.
Always make more polenta. Spread the leftovers into a deep tray and set in the fridge, then slice into wedges and grill to crisp perfection. Top with more cheese and roasted beetroot or more mushrooms for a quick midweek treat.
Serves 4
Ingredients:
For the short ribs:
4 beef short ribs
2 onions, chopped
1 carrot, chopped
3 cloves of garlic, crushed
1 bay leaf
80g dried porcini mushrooms
10 sprigs of thyme
1 large glass of red wine
1-1.5 litres of good beef stock
1 large knob of butter
For the polenta:
1 mug of coarse polenta
5 mugs of water
1 handful of parmesan, grated
150g butter, cut into cubes
For the mushrooms:
4 large fresh porcini mushrooms, brushed clean and thickly sliced
2 handfuls of girolle mushrooms, brushed clean and trimmed
5 sprigs of fresh thyme
For the chard:
1 bunch of fresh chard, tough stalks removed and leaves roughly torn
To finish:
Finely grated parmesan
2 tbsp of thyme leaves
Start by getting the short ribs on. Bring a large saucepan to a medium-high heat and add a good splash of olive oil. Season the short ribs. When the pan is hot, patiently brown the meat on all sides, allowing about 15 minutes in total to really develop and good crust. Tip in the onions, carrots, garlic and bay in and stir well. Cook for a further few minutes, until starting to soften and caramelise. Pour in the red wine. Allow the liquid to sizzle and reduce by half, and use a wooden spoon to scrape up the caramelisation from the bottom of the pan. Add the thyme and porcini mushrooms, then cover with the beef stock. Bring to the boil, then turn the temperature down to a gentle simmer. Cover slightly and cook for 4-5 hours, or until the meat is extremely tender.
When the meat is cooked, allow to cool slightly in the pan, then carefully remove with some tongs to a plate or board. Strain the liquid into a smaller saucepan and set it back on a high heat. Reduce right down, until only about 300ml of thickened sauce remains. Remove from the heat and stir in the butter.
Pour the water for the polenta into a large saucepan. Sprinkle in some salt and bring to the boil. Stir the water with a wooden spoon, and whilst doing so, pour in the polenta in one slow steady stream. Continue to stir for about 5 minutes, or until the mixture has started to thicken and any lumps have been beaten out. Turn the heat down to low, partly cover with a lid and cook for 30-40 minutes, stirring often, until the grains have cooked and is of a thick pouring consistency. Remove from the heat and stir in the butter, parmesan and salt if required.
Bring a bbq or hot-smoker to a medium-low temperature. Gently re-heat the short ribs for 10-15 minutes, keeping the lid covered to maximise the smokiness.
Whilst the meat is being heated, cook the mushrooms. Heat a large frying pan to a high temperature and pour in a couple of tablespoons of olive oil. When the pan is hot, add the porcini mushrooms and fry for 2-3 minutes, until golden brown and caramelised. Turn over for another couple of minutes, and add the girolles and thyme leaves. Toss the girolles every now and then the cook evenly on each side.
Pour some boiling water into a saucepan and add a little salt. Blanche the chard leaves for a couple of minutes, until just tender, then drain and squeeze out as much excess water as possible.
To serve, dollop a good amount of cheesy polenta onto each plate and top with a short rib. Scatter around the mushrooms and chard and spoon on a little sauce. Finish with more grated parmesan and thyme leaves.
Sitting on small communal tables, throughout our meal we had often shared brief conversations with the couple sitting next to us, mostly in the way of “oh I wish we’d ordered…”, “can we squeeze our plate in that gap” and “sorry, that’s our bottle of wine”. All spirited and well humoured excursions. Midway through our meal things changed. “Oh! What’s that dessert you’re eating? It looks great…” they asked. At that moment, I happened to be crunching on the remnants of a deep-fried seabass head. The crispy cheeks and gill covers had been devoured, and I was contemplating going in for the eye. I couldn’t help but smile a little as their faces dropped, horrified at this revelation. And that was that from them for the rest of the meal.
I wouldn't normally excuse such Hannibalistic dining habits, but it is exactly what Som Saa brings out in you. You want to dredge every single crumb of flavour from every single plate. With their year-long residency at Climpson’s Arch in London Fields within a hair of completion, Katie and I hopped across the park on a clear chilly evening last week for one final meal. Situated no more than a 5 minute jaunt from our front door, it has been the perfect option for that last-minute, spontaneous date night; the no-booking system often allowing us to slip in with little or no wait. On nights when heaving and faced with a flustered hostess and long list, we were able to soften our bad luck and simply try again another night. Thankfully last week we spied a couple of vacant seats in the glow of the warm yellow light and jumped.
The space is a magnificent example of Hackney-esque ingenuity, carving a working roastery for the excellent Climpson and Sons coffee during the day before stoking up the outdoor (literally a shipping container) kitchen for Andy Oliver and Mark Dobbie to work their magic in the evenings. As you sit there surrounded by coffee sacks, roasters and polished extractors you are interrupted mid-conversation every 10 minutes by the rumble of trains above. It’s creative and charming, especially considering that such a place exists hidden in an otherwise ramshackle, dark East London street. Yet somehow such a concept has sparked waves of talent; before Oliver and Dobbie it was Tomos Parry, who went on to run hugely celebrated Kitty Fishers in Mayfair. During their residency, Som Saa have found their own unbelievable success, and in their bid to open their first permanent site, managed to raise £700,000 through crowdfunding in just four days.
Our food last week was as good, if not better than on previous encounters. Crunchy school prawns started things off, before tender cuttlefish, a truly gorgeous off-menu curry of sweet, autumnal gourd, papaya salad and the dish that started the piece, the deep-fried seabass. Each dish came bathed in its own unique and fragrant flavourings, and each was utterly delicious. The philosophy behind all of the food was so refreshing; instead of falling back on tired and diluted Westernised classics, the menu is more of a reference point, an introduction to something new. I had never heard of any of the dishes before, and I have never eaten Thai food like that in London, or indeed outside of a few trips to Thailand. The whole balance of flavourings was judged to perfection, fireball hot yet tempered and addictive. It was sadistically satisfying to feel your lips burn and swell with heat whilst shovelling such brilliant food. Endless sticky rice was on hand for fire blanket duty, and for the new (and strangely wonderful) sensation of squeezing the warm grains out of each bag.
During the savoury courses your tastebuds were brought to such a peak of acute sensitivity, that it was almost a joke when desserts were handed out. Suddenly everything was flooded with soft, ever-comforting grilled banana, palm sugar ice cream and sesame. It was like that moment a fairground waltzer finally grinds to a halt. I could have almost melted off my chair (stool).
Food aside, the front of house, lead by Tom George, seemed to effortlessly run what must be a difficult room of randomly seated parties, and the throng of people waiting to jump on the next ledge, gap or corner. They all seemed genuinely excited about what was to come.
It will be sad to see Som Saa leave the Arch. From a purely selfish perspective, it sounds like I’ll have to travel a little further east in search of their food when they re-emerge next year. But also in the way that the food, venue and atmosphere fused together so well. I really hope that they adopt some of these stripped-back, communal surroundings in their next venture. It will be very interesting to see how Leandro Carreira gets on with his residency, he certainly has big shoes to fill. And with Portuguese food on the bill, Climpson’s Arch yet again revolves into an exciting new chapter.
Fish are as seasonal in our waters as the distinct harvesting seasons for vegetables, and the traditional shooting seasons for game. Temperature and weather conditions play a big part, and the variation in catches reflects this. Late spring and summer sees wild sea trout and salmon migrating back down their spawning rivers from sea, and it is the beginning of turbot season proper. Christmastime sees peak molluscs; juicy, heavy mussels and sweet clams. The autumn is bountiful, and almost everything is in great condition as the waters finally start to cool after months of heat. The most visual sign of this is the tide of beautiful red mullet that start appearing, scale perfect and ridged as darts. In the shops we sell two different sizes of these fine fish; the small ‘fritture’, perfect for frying whole as a wonderful evening snack with a glass of dry wine. But the larger ones are worth seeking out, for crispy-skinned fillets and the soft, part-oily flesh that yields that unique shellfish flavour.
In the year and a half that I have been a fishmonger, this is the first time that I’ve managed to take advantage of this wonderful produce. My colleagues swoon as soon as they start appearing on the ice slabs, for many they are an outright favourite. Such special fish deserve a special dish, and this time around I made sure I was prepared.
A good fish stew recipe is worth its weight in gold. It can be quickly rustled up in order to create a special and crowd-pleasing meal when suddenly faced with many mouths. It is perfect when the chills start and the nights creep in, providing a deep satisfaction, and a radiator-like effect on the body. My version takes the last of the summer tomato harvest combined with soft borlotti beans and roasted radicchio leaves. I heard recently that we are losing our taste for bitter leaves and was saddened. They are an acquired taste for sure, but tempered with clever cooking and flavour pairings they are delightful.
A small packet of bottarga accompanied me back from Rome, and I’ve been grating little bits of it here and there whenever possible. I love it simply with braised greens, lemon and olive oil a la The River Café, but it also really makes clams, shellfish and in this case, red mullet really sing. It acts as a fantastic enhancer, boosting other ingredients whist imparting its own subtle and delicious flavour.
Serves 2
Ingredients:
1 red mullet, about 400g in weight. Filleted and pin-boned.
1 medium squid, cleaned, scored and cut into strips
For the stew base:
The bones from the red mullet
3 shallots, finely sliced
2 garlic cloves, finely chopped
1 fennel bulb, finely chopped
1 tbsp sweet smoked paprika
1 tsp fennel seeds
1 tsp dried oregano
1 star anise
1 tsp dried chilli
1 good pinch of saffron
4-6 ripe tomatoes, chopped
1 glass of dry white wine
750ml good chicken stock
400g tinned or fresh borlotti beans, drained and rinsed if using the former
For the roasted radicchio:
1 small radicchio, trimmed and quartered
To finish:
A handful of basil leaves
A good glug of extra virgin olive oil
A generous grating of bottarga
First start off by making the stew. Heat a good glug of olive oil in a large, high-sided skillet or frying pan. When a medium temperature, add the mullet bones and fry until golden on all sides. Tip in the shallot, garlic and fennel along with a good pinch of seasoning, and continue to cook for 10-15 minutes, until the vegetables have softened. Stir in the dried chilli, fennel seeds, paprika, oregano, star anise and saffron and continue to fry for a further 5 minutes, until the flavours have been released. Add the tomatoes and combine well with a wooden spoon. Cook until soft and starting to dissolve and create a sauce, another 10 minutes or so. Raise the heat and pour in the wine, allowing it to boil and reduce by half. Finally pour in the chicken stock. Bring the broth to a boil, then simmer gently for about 45 minutes, until the liquid has reduced and thickened a little. Strain into a smaller saucepan, and discard the now spent flavourings.
Bring the strained stew base back to a simmer and pour in the borlotti beans. Cook until the beans have softened and absorbed some of the flavour, about 10-15 minutes.
Preheat the oven to 200⁰C.
Arrange the radicchio quarters onto a baking tray and coat with olive oil, salt and pepper. Roast in the hot oven for 10 minutes, or until the edges start to turn golden brown. Remove from the oven and slice the leaves into small, rough pieces.
Pour a generous amount of oil into a large, non-stick frying pan and bring to a high heat. When really hot, add the squid and a good pinch of seasoning. Fry quickly for 1-2 minutes on each side, until golden and crispy. Transfer to a plate lined with kitchen paper to drain. Keep warm.
Give the frying pan a quick wipe clean and replace the oil. Bring back to a medium-high heat. Season the mullet fillets well and place skin-side down in the pan. Fry for 3 minutes, and use a tablespoon to baste the flesh-sides with hot oil at the same time.
To serve, spoon a good amount of the stew and beans into shallow bowls. Scatter the radicchio and squid over the top, and pop a fillet of red mullet in the middle. Arrange basil leaves around the sides and drizzle over some good olive oil. Finish by grating over the bottarga and serve.
Two weeks ago it was my birthday; I finally turned the grand old age of 30. In an attempt to trick time and escape reality, Katie and I hot-footed to City Airport and jumped on a plane to spend a lovely long weekend in Rome. It was the perfect getaway; blue skies and temperatures approaching 30 degrees made for perfect square and balcony lounging. Sure we saw the Colosseum and the Forum, but let’s face it, this was always going to be an eating trip, and we encountered these places en-route to dinner.
I hadn’t visited Rome or the surrounding Lazio region before, and I was excited to try the local specialities. One of my favourite things about Italian food and cookery is the diversity, which changes dramatically from North to South, from state to state. In Rome, I was more than happy to discover, it is all about the pizza and the pasta. Happy days. We walked miles across the city in search of wonderful pizzas, and were rewarded with crispy, thin bases and rich tomato topping.
When it comes to pasta, Rome is renowned for rich, creamy sauces such as carbonara. But whilst there, I really fell for the carbonara’s even simpler counterparts; cacao e pepe and spaghetti alla gricia. It was amazing how just some good pecorino and freshly cracked black pepper could create something so delicious. For someone like me who likes to cook dishes with multiple complicated elements, it was a real eye-opener. I ordered these dishes nearly everywhere I sat, and it was interesting to see the subtle differences. Some restaurants would prefer a looser sauce, some would prefer more gently cooked, softer guanciale etc etc. One thing that was pretty common in all, and frankly unexpected, was that for something listed as a ‘primi’, all pasta course were MASSIVE. We got caught out a few times, thinking that we’d have a cheeky little bowl of pasta before our main. We then sat in shock as the waiter pretty much wheeled out bulging plates, before bringing out practically half of a cow for the main. It’s been a long time since I couldn’t physically finish a meal, and it pained me, beads of sweat forming, to give up.
When I returned to what seemed like freezing cold September London, I carried as much as possible back with me. Slabs of cheese, cured meat and olive oils jingle-jangled in my bag as I wheeled it through Hackney. It was so lovely to create this dish again; looking out of the window into a garden cluttered with auburn leaves and smashed conkers. Although a simple meal in principal, it’s all about getting the balance right for you. I like a lot of pepper to counter the rich cheese and pork. I cut the guanciale thickly to give some differentiation in texture. I prefer the sauce to cling to the pasta, instead of pooling at the bottom of the bowl. The ingredients below will give you scope, and allow you to create a dish to your personal liking. The trick is the ratio of cheese and pasta water, and moving the pasta as soon as it hits the pan, to release the glutens and thicken the sauce.
Serves 2
Ingredients:
For the spaghetti:
200g ‘00’ grade strong pasta flour
2 medium eggs
1 pinch of fine salt
1 tbsp of extra virgin olive oil
For the sauce:
200g guanciale, roughly sliced into strips about 2mm in thickness
80g Pecorino Romano cheese, finely grated
1 tbsp black peppercorns, coarsely cracked with a pestle and mortar
First make the pasta dough. Tip all of the ingredients into a bowl and mix well with a wooden spoon until a dough is formed. Transfer to a clean worktop and knead for 5-10 minutes, until soft and springy in texture. Wrap the dough well with cling film and put into the fridge to rest for at least 30 minutes.
Remove the dough from the fridge and unwrap. Roll out to roughly 1cm thick, then pass through the thickest setting of your pasta machine. Repeat 8-10 times, or until the texture of the dough is very elastic and dry. Work the dough once through each setting, until you get to number 5 (on an Imperia machine). Lightly dust the pasta sheet with flour, and cut to the required length for spaghetti. Pass each sheet through a spaghetti cutter, then set aside while the rest of the dish is prepared.
Fill a large saucepan with water, sprinkle in a generous amount of salt and bring to the boil.
Set a large, heavy frying pan or skillet to a medium heat. Pour in a little oil, then add the guanciale. Fry for 10-12 minutes, until a lot of the fat has rendered away and the meat has crisped up.
Add the fresh pasta carefully to the boiling water and cook for 1-2 minutes, until al dente. Use some tongs to transfer the cooked pasta to the frying pan, and add in 2-3 large spoonfuls of the cooking water. Sprinkle in a good pinch of the black pepper and most of the Pecorino, reserving a little for serving. Toss the pan really well to combine all of the ingredients together, the melted cheese, pork fat and water should emulsify into a glossy sauce that coats every spaghetti strand. Add more water/cheese if the sauce is looking respectively dry or wet.
Pile the pasta onto each plate, making sure that each portion contains a good amount of the crispy guanciale. Finish with more black pepper and grated Pecorino.
