foodie – ¡Comemos!

The Clock

18th Oct 2020Leave a comment

Having grown up in a small village with no shops and next to no public transport links, getting to any decent restaurant or café was a bit of a commitment. Driving and parking would have to be considered, and so the concept of a regular, local, neighbourhood spot just didn’t really exist.

Fast forward to now, and living in North London, I’ve begun to discover the wonders of having fantastic restaurants more or less on my doorstep.

Although I don’t live in Crouch End, it’s fast becoming one of my favourite parts of London – a lovely, little residential bubble, walking distance from my flat. And it’s in Crouch End that I’ve had some fantastic brunches and dinners in the past 12 months.

It was a evening browse on Deliveroo that led me to The Clock, whose menu looked far too good to be available for takeaway on a delivery app.

On a warm summer’s Saturday night (this is not a novel…), you could be mistaken for thinking we were abroad, on holiday – something which we could only dream of in the months following Lockdown phase one. It certainly didn’t feel as if we were in London.

The Clock has the appeal of being a small, intimate venue, with an understated shopfront (that to be honest, you could easily miss), and a comforting, homely vibe inside. Staff are friendly, but not overbearing, and the menu makes it delightfully difficult to choose from.

I’m actually going to reference two visits here, as I returned within a couple of weeks, having loved it so much. On the first visit, we shared Seared Scallops with Fresh Pea Purée and Hazelnuts. Not only was this beautiful to look at, but the scallops were cooked perfectly, and the pea purée was light, and well-seasoned.

On my second visit, I was particularly impressed by the Sweetcorn and Chorizo Croquettes, where the filling had been blitzed to a smooth puree-type paste. Despite the potential for this to sound slightly like mush, it was incredibly flavoursome and with the crunchy croquette exterior, the consistency of the filling worked really well.

The Salt & Pepper Squid was decent, but not wowing, so for a little salty, snack-style starter, this is a great option.

On to the mains and as much as I should probably save the best until last, I have to go straight in with the Lemon Sole with Samphire. I love those magical moments where you genuinely know you’re eating one of the best things you’ve ever tried. This certainly was my ultimate fish dish. You have to persevere to deal with the bones and forget trying to look elegant when you’re picking them from your teeth but ignore that, because the flavour… Slightly citrussy with a light, flaky texture, this fish is buttery and delicious. The samphire adds a lovely burst of colour, with brown shrimp dotted throughout. A side of equally as buttery green beans with hazelnuts was a nice addition – I should add that the piece of fish is huge, and so you probably won’t want a heavy side.

One of their most featured dishes on social media, and for good reason, is the Cornish Crab Linguine. Served in the Spider Crab’s hollowed out shell, the linguine is freshly-made, with a light olive oil sauce coating with roasted tomatoes. The shell serving dish is a bit of a novelty, but one that I absolutely bought into.

For hungrier bellies to fill, the Double Cheeseburger with thick, juicy patties, cheese and cornichons is a solid option. A mountain of a burger, you certainly won’t be left wonting for more, and the well-seasoned chips carefully straddle the line between fries and chunky chips (something which I’m definitely here for…).

I couldn’t complete my review without mentioning the desserts, despite the fact that I certainly didn’t need one either time. Their Sticky Toffee Pudding is indulgent, with a moist, treacly sponge and a generous helping of vanilla ice cream plonked on top, and you’ll find it paddling in an oozy pool of toffee sauce.

For those who love a boozy pudding with an added caffeine-kick, the Bailey’s Espresso Chocolate Pot is a great shout. It’s super rich and creamy, and the crumbly biscuit topping adds variation to the texture.

This time though, I really have saved my favourite until last, and to top things off, it was so unexpected. The Summer Berry Pudding didn’t necessarily stand out to me on the menu, as I tend to steer towards chocolate or caramelly style desserts rather than fruit-based, but this was the highlight of the meal. It’s a beautifully striking deep red colour, with the sponge completely saturated with the rich berry sauce. A big dollop of clotted cream on top finishes it off perfectly, and helps to balance out the sharp, punchiness of the tart berry flavours.

It’s important to point out that The Clock has since brought in its new Autumn Menu which looks absolutely fantastic, however not all of the dishes mentioned above are still available, so please see below for their current availability:

Scallops with Pea Puree and Hazlenuts – no longer available having been replaced by an alternative scallop starter
Chorizo and sweetcorn croquettes – still available (listed under the ‘bites’ section of the `a la carte menu)
Salt and Pepper Squid – available on the fixed price menu
Roast Lemon Sole – a slightly different variation is available with sea asparagus and herb butter emulsion
Spider Crab Linguine – still available
Double Cheese Burger – available on the prix fixe menu
Sticky Toffee Pudding – still available
Baily’s Espresso Chocolate Pot – no longer available
Summer Berry Pudding – no longer available

I can’t wait to next head to The Clock for another fantastic meal, and to try out their new menu. It has the loveliest atmosphere inside and is perfect for a date night.

With current Covid restrictions, we know that the hospitality industry is really being tested, and so please do head to independent restaurants like this one with your household – not only will you be eating really well, but we’re also helping these businesses to stay afloat. Places like Crouch End are as lovely as they are because of local businesses like The Clock so check out the menu, book your table, and lend your support.*

*households only!

¡Comemos!

Ham and Mushroom Arancini with a Roasted Red Pepper Dip

29th Aug 202029th Aug 2020Leave a comment

Arancini are one of Italy’s most delicious deep-fried snacks. Varying in size, they’re basically deep fried risotto, often with a particularly cheesy centre, which can ooze apart as you break into them. They’re the perfect starter, or an indulgent on-the-go snack, whether cheese-, meat- or tomato-based.

Having tried them both in the UK and Italy, I thought I’d attempt my own at home, bearing in mind I’d never made them before. A few months ago I made some prawn croquettes following a Rick Stein recipe, and this gave me a decent understanding of how a deep-fried treat with a creamy centre should be made.

My favourite arancino (singular), I actually had in Manchester of all places, at a street food pop-up called Tarricrii. The arancini were huuuuge, and it was the melted cheesiness that had me sold.

The two that I had in Bologna, Italy, were from an indoor market type place, and although I don’t remember the exact flavours, I know that at least one was tomato-based, there was beef mince involved, and peas featured somewhere. These ones highlight how arancini certainly don’t have to be cheese-filled, and this may be a bastardisation, but to be honest, given the choice, who wouldn’t want a sinking washing line of mozzarella to emerge as you break it apart?

The recipe below is for a ham and mushroom filling, however, it’s incredibly easy to customise the risotto filling, creating a vegetarian version for example, or even adding pesto, tomato sauce, or other meats.

Makes 9

For the Arancini

arborio rice (so sorry I can’t remember the quantity lol – enough risotto rice for 4 people would be a decent bet)

3 slices of thick ham (torn into small chunks)

8 chestnut mushrooms (sliced)

1 large onion

600ml chicken stock

Salt/pepper

Parmesan

1 ball of mozzarella

4tbsp cornflour

1 egg (beaten)

Fresh oregano (or dried if fresh not available)

1 cup breadcrumbs (sorry for the inconsistency of measurements!)

Splash of marsala

Slice the onions and cook for at least 20 mins until caramelised.
Add mushrooms and cook for a further 5 mins
Add the arborio rice and coat with onion mix.
Begin to add the stock and marsala little by little, gradually allowing it to reduce each time over a medium-high heat.
Season, and add the ham, torn mozzarella, parmesan and oregano.
When the risotto is complete, spread out flat on a tray with sides and chill in the fridge for at least 4 hours.
When ready, remove from the fridge and form into large balls (or smaller depending on how you want to serve them).
Roll the arancini first in a bowl of cornflour to coat, then the beaten egg mix, and then finally the breadcrumbs until fully coated.
Heat your chosen oil in a saucepan and deep fry 2-3 at a time until they’re crisp and golden.

For the Roasted Red Pepper Sauce:

1 red pepper

½ onion

1 clove garlic

Salt/pepper

Cayenne pepper

Oregano

Tomato puree

Paprika

Roast the pepper with a little bit of oil for 40 ish mins at 160 until it is bursting from its skin.
Add to a food processor with the garlic and roughly chopped onion.
Blend to a thick-ish paste/sauce and then stir through the remaining ingredients.

I was apprehensive about how these would turn out, but it’s ended up being one of my favourite recipes. They are best eaten fresh, and don’t freeze that well, so make only as many as you can eat!

They’re creamy, gooey, and dipping them into the red pepper sauce gives the perfect sharp kick to it. They are impossible not to like, and I think I’m going to have to try a gorgonzola version next…

I served these as a starter to my Chicken Pesto Lasagne which you can also find the recipe for here on my blog, so enjoy!

¡Comemos!

Around the World in 80 Plates: Pecan Pie

15th Aug 2020Leave a comment

So far on our global culinary journey, I’ve covered some of the world’s greatest (and lesser-known) savoury dishes, but it’s time for a change. With its sticky, nutty, booze-fuelled filling, Pecan Pie is surely one of America’s greatest desserts, and it’s about time I dived into some sweeter culinary classics.

As is often the case with ‘traditional’ dishes, tracing their origins is pretty tough, but with pecans native to the southern states, pecan desserts such as this one are most commonly associated with the south. New Orleans is a particular hub for the famous pie, with some believing that it was invented by the French, shortly after they settled in the city.

Nowadays, in the US, corn syrup is the most common ingredient used to get the deliciously sweet and sticky flavour and texture, however, prior to the invention of corn syrup, and in Pecan Pie recipes not of direct US origin, molasses, treacle, syrups and maple syrup are all used as alternatives.

Closely linked to Thanksgiving and Christmas celebrations, there are a number of variations of Pecan Pie, the most common being with the addition of Bourbon whiskey – another product which is also symbolic of the deep south. Occasionally, chocolate or chocolate chips are added to the pie, although this seems to be less ‘traditional’.

My first couple of experiences of Pecan Pie were both in London, the first being at Christopher’s, an American-influenced restaurant in Covent Garden, and the second, a new menu item created by Claire at my favourite street food stall, A Pie Party. The Christopher’s pie slice was delicious – warmed through and served with ice cream, and was slightly more cakey (and without a traditional crust) than Claire’s version, which is definitely more conventional. I was apprehensive when I first bought a slice from A Pie Party, as unlike the Christopher’s version, this one was flavoured with Bourbon, and I’ve never been great with boozy flavours in desserts. Unsurprisingly, I had nothing to worry about, as Claire had got the balance spot on – a definite punch of whiskey flavours without it overpowering the whole dessert. The pecans were definitely more the star of the show in this second version, with no cakey filling – simply a classic pastry filled with a sticky, non-dense pecan mixture. Both were very different, but equally as delicious.

Having had New Orleans on my mind for the last couple of years, I was lucky enough to spend a few days there earlier this year, precariously close to when all travel was put on hold due to Covid-19. Of all the places in the world to try this dessert, I was going to land in the epicentre of Pecan Pie greatness. It was tough trying to narrow down exactly where I would indulge in a slice of the classic pie, with it generally being a staple on most menus, but after conducting a little of my own research, casual dining restaurant Mulate’s seemed like a good shout.

It felt like the most American place I’d ever step foot in – the kind of setting you’d see the Teen Mom cast being filmed in, talking over their latest dramas. It’s a weirdly large place, with endless tables and super high ceilings, and your typical uniform all-smiles service. And to be quite honest, it’s got a pretty down-market feel. However… this is precisely the reason you don’t judge a book by its cover (not that there’s actually anything wrong with the interior), because the Pecan Pie… oh that Pecan Pie. A sensation. I definitely made the right shout having it warmed with a dollop of ice cream – as the ice cream melted into the gooey, sticky filling, it was honestly heaven on a plate. Of all the Pecan Pie slices mentioned in this post, this one definitely takes the top spot.

So when I touched down back in the UK, I felt inspired by the tastes of NOLA, and had bought many sticky pecan related goodies to cook with. I actually already had the Jamie’s America (Jamie Oliver) cookbook and there’s a whole section in there on New Orleans, including a Pecan Pie recipe.

Looking at the results, the pastry case definitely shouldn’t go up as high as this did but this was due to the pie tin that I used combined with significant excess pastry based on the recipe quantities. I’d say overall it’s a decent recipe. The filling tasted good, full of sticky pecans without an overwhelming Bourbon flavour, however, the pastry on the other hand was slightly underwhelming. It didn’t have the lovely crisp, buttery texture that I was hoping for, but how much of that was down to my cooking (and shit, overpowering oven) I can’t say.

Pecan Pie is a dessert that really does deserve to go global. That sticky, nuttiness with a hit of Bourbon to the back of the throat is certainly a more adult taste, but because of that, if you’ve ever thought you didn’t like it, I’d recommend going to back it a few years down the line (our tastes really do change over time…).

It can be a bit pricey to recreate at home, but if you still want your fix without all the effort, there are so many restaurants and bakeries out there that can sort you right out. If you can’t quite justify crossing the Atlantic for it, definitely visit Claire at A Pie Party, or Christopher’s in Covent Garden for two solid New Orleanian efforts.

¡Comemos!

Around the world in 80 plates: Man’ousheh

12th Jul 2020Leave a comment

It’s been a while since our last virtual food adventure, but I’m back at it, and this time we’re heading to Lebanon, for a baked breakfast treat that’ll make you question why eating flatbreads for breakfast isn’t the norm here…

I have tried desperately hard throughout this piece to use the singular form of today’s featured dish as the plural version completely changes the word and I can’t bear to incompetently destroy the language… so without further ado, welcome the Man’ousheh.

Origins…

Similar to what we learnt from the Hungarian Lángos, the Man’ousheh (there are also spelling variations) traditionally came from the haul of bread that women would bake in the mornings to feed their families. Smaller portions of dough would go towards making the Man’ousheh for breakfast.

Bread historically has played such a huge part in many cuisines across the globe, being a staple way to feed a family, and one that has unique features in various countries. Compare the fried or baked Lángos commonly topped with sour cream and cheese with the thinner Man’ousheh, heavily spiced with za’atar, sesame seeds and minced lamb to name a few common toppings. You could go from a Turkish stuffed gozlëme flatbread to Spanish pan con tomate, but regardless of where you are, variations of bread-based dishes have been feeding us for centuries.

Terminology…

As I begin to think more deeply about cultural appropriation and the exoticisation of food, I’d like to add a disclaimer here about the use of the word ‘flatbread’. There’s sometimes debate when it comes to equating one country’s produce to that of another nation, for example, lots of articles talk of the Man’ousheh as the Lebanese ‘pizza’. A man’ousheh really isn’t a non-Italian pizza, and actually, only an Italian pizza is an Italian pizza… Therefore trying to equate the two risks ignorance. I’ve also seen some posts questioning the depiction of the Man’ousheh as a flatbread. At the end of the day, a Man’ousheh is simply a Man’ousheh, however, when language and cultural barriers prevent us from understanding what that actually consists of, it can be useful to make comparisons.

The difference between referring to it as a flatbread and as a pizza, is that flatbread is a much more generic term that doesn’t refer to one specific dish from a specific culture, and instead types of flatbread can be found globally. On the other hand, the term ‘pizza’ has more limitations, and almost suggests the idea that the Man’ousheh is trying to live up to a European classic, but hasn’t quite hit the mark.

It’s these kinds of connotations that we should be aware of when comparing food from different backgrounds – let’s eliminate the unquestioned assumption that everything we’re not familiar with is a variation of something we already know. Instead, we should appreciate that there’s a wealth of food out there that goes beyond our personal experience.

With our less-than-inspiring culinary reputation here in the UK, we, more than anyone, should be aware that actually there’s very little we did invent on the food front, and so much that we’ve adopted here stems from the influence of other cultures. The terminology we use should respect and appreciate the food we’re discussing, only using generic comparisons when essential for explanatory purposes.

From Lebanon to London

Lengthy disclaimer aside, nowadays the Man’ousheh can be found in bakeries across the Levant, and has even branched out further afield, gaining attention in the US and here in London. The Lebanese Bakery is one of the best places in the city to try a Man’ousheh, and it actually has stores in Beirut too, which should tell you exactly how legit it is. Their menu’s full of Middle Eastern flavours and toppings, including halloumi, pine nuts, pomegranate molasses and various yoghurts. They even do sweet versions topped with Nutella, tahini and honey.

As well as a basic flatbread with hummus, I ordered their all-day breakfast Man’ousheh with baked eggs and awarma (lamb confit). It looked beautiful, with its plaited crust and dazzling egg yolks, and for £6.95, they’re very reasonably priced.

Home cooking

Moving from the experts to my home kitchen, things aren’t as pretty. I love my Lonely Planet Street Food cookbook for its array of recipes for much-loved snacks and on-the-go dishes across the world, so I thought I’d give baking a Man’ousheh a go myself.

As you can see, definitely not as attractive as those made by the professionals, which is to be expected, but it was ok. The dough definitely wasn’t as light and fluffy, and instead was much thinner with more of a crunch to it, however, it was edible, and sometimes that’s all I’m asking for. I avoided the temptation to shovel as much meat and cheese on top as I could manage, and instead opted for a lighter za’atar, sesame seed and date topping.

If you’re inspired to have a go at home, although the Lonely Planet recipe worked, I’m 100% sure there are much better recipes out there, so it’s really not tricky at all, but just give it a Google and take your pick.

Failing that, trying a Man’ousheh at The Lebanese Bakery is highly recommended for a substantial shared snack or a solid lunch (or very solid breakfast…).

I have no idea where I’m going next time so off I go to get planning for the next edition of Around the World in 80 Plates!

¡Comemos!

Pesto chicken lasagne

3rd Jul 2020Leave a comment

Who doesn’t love pesto? It’s basically a rite of passage to live off of a pre-made pesto pasta for at least half of your time at university nowadays, but it’s actually very simple to make yourself.

This recipe takes the greatest of the pasta sauces – both pesto and béchamel and combines them in a super creamy chicken lasagne dish, where you won’t need to spend ages simmering a ragù sauce and ensuring the meat is cooked adequately, as leftover chicken works a trick here.

With the crunch of almonds on top, combined with oozy melted cheddar, this is a super comforting dish that looks even more impressive than a standard lasagne.

Serves 2

Ingredients:

For the pesto

30g basil

30g pine nuts

2tbsp olive oil

1 clove garlic

1tbsp grated parmesan

For the lasagne

125g shredded cooked chicken

50g cheddar

4 lasagne sheets

2tbsp butter

1 clove garlic

3tbsp flour

milk

nutmeg

handful of almonds

Preheat the oven to 180 degrees (depending on your oven – use your own judgement).
Put all the pesto ingredients into a food processor and blend to a paste.
Boil some salted water and part-cook the lasagne sheets until very al dente.
To make the white sauce, melt the butter in a saucepan, add the diced garlic and flour and mix well.
Add milk bit by bit, continuing to stir on a low-med heat until you have a thickened sauce.
Grate in the nutmeg and remove from the heat.
Mix the chicken and pesto in a bowl.
In a food processor, blitz the almonds into coarse crumbs. For extra flavour, don’t wash out the processor after making the pesto, as then your almond crumbs will suck up all the excess pesto left in there.
In a loaf tin, layer a lasagna sheet, then chicken and white sauce, then repeat twice more.
Top with the final sheet and sprinkle with grated cheese and the almond crumb.
Bake for 15 minutes until the cheese on top is golden.

¡Comemos!

Octopus on a bed of chilli garlic greens

21st Jun 2020Leave a comment

The amazing thing about cooking fish and seafood at home is, providing everything goes to plan, you end up with some serious restaurant-standard food. After a number of cheesy, creamy delights, I wanted to cook up something a bit lighter, knowing that what I was putting into my body was doing it some good, so that’s where this octopus recipe came into it.

There’s definitely a risk of over- or undercooking with octopus, both sins leaving you with a chunk of chewy, unpleasant meat, and so the key with a thick tentacle like the one I used is to cook it low and slow – a ‘bring to the boil then turn down to simmer for 45 minutes’ kind of cooking. This also allows you to get on with other things whilst cooking, and so your active time in the kitchen is minimal.

The nicest octopus I’ve ever had was at a restaurant in Lisbon. It was the first time I’d realised that octopus could be that tender, and cooked so simply. Served with some basic potatoes in a garlicky, buttery sauce (more like a light drizzle), it was pretty mind-blowing. Or at least I thought at that time that this was a revolutionary meal – changing the way I viewed octopus. Now, having cooked octopus myself that turned out equally as tender and delicious, I’m no longer under the same pretence that it’s incredibly difficult to achieve this beautiful tenderness. So simplicity here is everything. The kale with garlic and chilli will add all the flavour you need, whilst getting in some greens for a satisfying side dish.

Serves 2

Ingredients:

2 large tentacles

2 cloves garlic (crushed)

butter

splash of white wine

1 red chilli

salt/pepper

100g kale

100g spinach

Put octopus in saucepan, cover with water, bring to the boil then reduce to simmer for 50 minutes until the meat is super tender.
When done, heat butter in a frying pan and add 1 clove of crushed garlic.
When fragrant, add the octopus, white wine and seasoning and cook on medium heat until liquid has reduced and alcohol evaporated.
Put the octopus to one side, keeping it warm all the while, and add more butter to the pan, adding the sliced chilli and other clove of crushed garlic when melted.
After a few minutes, add the kale, cook for a further 3 minutes, then add the spinach and allow to wilt slightly.
Serve the octopus on top of the bed of kale and spinach

The hardest part of this recipe to be honest is getting hold of the octopus tentacles. Once you’ve managed that, you’re pretty good to go. I got mine frozen from Bradley’s online, which I’ve mentioned before in various scallop and clam recipes. They have an amazing range of frozen fish, all of which has tasted delicious when I’ve cooked with it.

This dish looks beautiful and is super healthy, so don’t let your fear of cooking with seafood put you off trying it. You’ll be surprised by how little effort is involved!

¡Comemos!

Spicy Seafood Noodle Broth

29th May 2020Leave a comment

Many moons ago, after making my delicious paella, I used the mussel and prawn shells to make a shellfish stock which had been sitting in my freezer for a while waiting to be used. I didn’t want to use it for another rice dish, so came up with an alternative using noodles, which I very rarely cook with.

This broth is super light, but it certainly isn’t watery; I also refuse to call it a soup, as there’s so much more going on. It’s a bit of a spicy one, but of course you can play around with the ingredients to make it milder if you prefer; I however, love the kick.

I topped my noodle broth with some dumplings that I can’t claim as my own – I actually followed a recipe from Rick Stein’s Road to Mexico, but I definitely recommend seafoody-style dumplings as an ideal topping, as they add different textures to the dish, along with even more flavour. If you don’t want to go to the effort of making dumplings, other seafood such as prawns would also work really well, and as for the veg, you can mix and match as you like. I love steamed pak choi, but if I’d had some bean sprouts I definitely would’ve added those to.

This is a pretty straightforward recipe, but in order for it to really work, a stick blender is highly recommended, as otherwise you end up with little chunks of onion and chilli floating around, and although that doesn’t affect the flavour, you don’t get a lovely smooth texture. Stick blenders are so worth buying though, especially if you’re a fan of making soups and broths at home.

Serves 2

Ingredients:

1 onion

2 cloves of garlic

chunk of ginger

1 red chilli

small handful of cherry tomatoes

2tsp fish sauce

1tbsp rice wine vinegar

shellfish stock (or fish stock if you don’t have shellfish)

1 400ml tin coconut milk

2tsp sweet paprika

2tbsp sriracha

2tsp miso paste (dark)

bunch of coriander

2 nests of noodles (I used wholewheat)

1 spring onion

paprika flakes

chilli oil

optional toppings, i.e. dumplings, pak choi, bean sprouts, prawns, baby corn

Heat the onion to sweat, and then add the garlic.
Add the chopped or grated ginger, chilli and tomatoes and cook for 5 mins on a medium heat, stirring occasionally (turn down heat if they start to burn or catch on the bottom).
Add the fish sauce and rice wine vinegar and cook for a further 5 mins.
Pour in the shellfish stock, coconut milk, sriracha, miso paste and paprika, sprinkle in some chopped coriander and leave on a low-medium heat for 15-20 mins for all the flavours to soak each other up.
Meanwhile cook your noodles and any toppings, i.e. steam the pak choi. NB. You could cook the noodles in the broth later on after it’s been blended if you prefer.
Use a stick blender to blend the broth to a smooth, slightly creamy consistency.
Add the noodles and top with whichever seafood or vegetables you’ve chosen
Finish with a sprinkling of paprika flakes and spring onions, and a drizzle of chilli oil.

I love the colours in the finished dish – the bright, glossy orange, with the deep red paprika flakes and the contrasting fresh green from the veg. Although not based on any specific dish, this recipe is strongly Asian-influenced – I realise what a broad, sweeping statement that is – but I love how broth-style meals are such a staple in places like Vietnam (Pho), Malaysia (Laksa) and Japan (Ramen). They’re all so different both in terms of flavour and consistency, but what they have in common is the ability to demonstrate just how punchy, comforting and delicious, all at the same time, soup-like meals can be.

¡Comemos!

Lockdown DIY

14th May 202015th May 2020Leave a comment

Let’s just get something straight, this is DIY like you’ve never seen it before. No flat packs, toolboxes or storming off in frustration, this is the kind that leaves your belly full and your taste buds tingling.

The Coronovirus has obviously affected all of us to quite extreme extents, and the hospitality industry has been one of the hardest hit. Restaurants and businesses have therefore had to come up with innovative ways to keep trading and continue engaging with their customers.

This is where DIY comes into it. It’s the latest trend to have emerged from lockdown, providing those of us at home with all the tools we need to recreate our favourite restaurants’ signature dishes.

I’ve rounded up my favourites, both sweet and savoury, plant-based and meat feasts, complete with content, prices and delivery locations.

Disclaimer: I haven’t tried all of these, so am basing my list on those that stand out the most. This list is not exhaustive and there are so many more great kits out there that you can buy to help to support small businesses.

Patty & Bun – Lockdown DIY Kit

What to Expect: This has to be the exception to my ‘in no particular order rule’ as this is the first DIY kit I ordered and it was incredible. Patty & Bun have you recreating their famous ‘Ari Gold’ and/or ‘Smokey Robinson’ burgers all from your own kitchen. They’ve even introduced a vegan version more recently. Kits include 4 patties and brioche buns, and fillings, depending on which burger you opt for include cheese slices, chipotle mayo, caramelised onions, pickled onions and bacon. Their meat is from HG Walter and is fabulous. They really will be the juiciest burgers you’ve ever made from home.

Price: £25

Location: Nationwide

Doughnut Time – DIY Home Kit

What to Expect: As well as the option to order their 6-packs of doughnuts for those in London, Doughnut Time have created a number of DIY kits so that you can come up with your own creations at home. For full creative licence, opt for the Design-Yo-Own Kit, which comes with 4 blank canvas ring doughnuts along with coloured icing piping bags and mixed confectionary including Smarties and Freddos. If you’d rather go for a classic, The Favourites Kit gives you everything you need to recreate 2 Sia Later (red velvet) doughnuts and 2 Ice Ice Bae Baes.

Price: £20-22

Location: Nationwide

Where the Pancakes Are – Chilled Pancake Boxes

What to Expect: Where The Pancakes Are’s online store not only sells the individual ingredients to jazz up your pancakes, i.e. Canadian maple syrup and their own pancake flour mix, but also has a couple of kits to keep you entertained at brunchtime. The feast box comes complete with bananas, blueberries and bacon, whilst the more modest survival kit adds maple syrup to your staple ingredients.

Price: £22-29.50

Location: Central London postcodes

The Good Egg – Bake-your-own-Babka kit

What to Expect: The chocolate tahini Babka is a fan favourite at The Good Egg, but now you can enjoy it in your own kitchen. Whilst you’ll need a few bits and bobs of your own (milk, loaf tin etc.), the kit provides you with the flour, salt, butter, eggs and flavourings to master the Babka yourself.

Price: £23.98

Location: London only (select postcodes)

Burger and Beyond – Bacon Butter Burger Lockdown Kit

What to Expect: The burger joints are really killing it this lockdown, and Burger and Beyond are no different. With deliveries going out every Saturday, the kit comes with 4 demi Brioche buns, signature 35 day aged minced beef blend, pancetta bacon, American cheese, burnt butter mayo and pickled onions.

Price: £25

Location: London, Chelmsford, Braintree and Colchester

La Pepiá – Arepa Kits

What to Expect: For some Latin vibes in the kitchen, La Pepiá have created their own make-at-home arepa box, full of colour and flavour. Arepas are traditional South American corn buns, which can be filled with vegetables, cheese, beans and meat. You’ll receive 5 rainbow arepas, 5 Venezuelan chorizo sausages or a block of halloumi, 2 avocadoes, green salsa and spicy salsa.

Price: £33-35

Location: London (free delivery)

Pizza Pilgrims – The Frying Pan Pizza Kit

What to Expect: With two deliciously doughy mozzarella pizzas waiting to be whipped up, Pizza Pilgrims’ kit contains two 48 hour proved dough balls, marinara sauce, fior di latte, olive oil, fresh basil and parmesan. If you’re cooking for one, the dough and the marinara can be frozen for you to enjoy another time. At present only one kit can be purchased per order.

Price: £15 (plus £10 delivery)

Location: Nationwide

Lina Stores – Pasta Meal Kits

What to Expect: Both fresh and dried pasta meal kits are on offer from the delicatessen-cum-restaurant Lina Stores. The kits include enough ingredients for a whopping 8-10 plates of pasta, with the dry kit featuring 3 different types of pasta, 2 sauces, olives, capers, artichokes and Parmesan. The fresh kit comes with a beautiful artichoke and truffle green ravioli, 2 other fresh pastas, 2 sauces, butter and Parmesan.

Price: £32

Location: London

Chin Chin – Starter Kits

What to Expect: Chin Chin are known for they wacky, creative flours and ice cream dessert concepts, so it’s no surprise that at present, they’re sticking to some of their tamer creations to send out to us at home. As well as selling loads of their dessert toppings and snacks individually such as Bee Pollen Honeycomb and Sourdough Cinnamon Toast, you can get your hands on their Hot Chocolate and Griddled Cookie Dough Starter Kits. Both intensely indulgent, these are definitely worth investing in.

Price: £8.95-9.95

Location: Nationwide

Crumbs and Doilies – Cookie and Cupcake Kits

What to Expect: For another sweet treat, why not try Crumbs and Doilies cookie or cupcake kits which look as beautiful as they taste. With a load of flavours on offer including red velvet, double chocolate and birthday cake, the kits are packed with either cake mix, icing sugar, oil and cupcake cases, or all the fillings and flavourings you need for a batch of cookies – just add your own butter and eggs.

Price: £15.50-18.50

Location: Nationwide

Lahpet – Coconut Noodle Kits

What to Expect: Not much is yet known about the latest kit to be hitting the restaurant scene, with its release still somewhere on the horizon, however, you can be sure that Burmese restaurant Lahpet’s DIY kit will be bursting with all the spice you need to create your own deliciously creamy noodle bowl.

Price: TBC

Location: TBC

Mac + Wild – Venimoo Burger Kits

What to Expect: As well as opening up their online butcher, selling everything from burgers to sausages, venison to ‘white pudding’, Scottish-based restaurant Mac + Wild have now created their own DIY kit based on their ever popular Venimoo Burger (a burger that’s been on my bucket list for a very long time). Stepping it up from its other burger competitors, this box contains enough for 4 Venimoos, including 4 brioche buns, 4 beef patties, 4 venison patties (yep, it’s double stacked), 8 cheese slices, lettuce, gherkin, Red Jon sauce, Béarnaise and mustard. See – here’s one where you don’t even have to provide your own relish, and it’s barely a penny more.

Price: £28

Location: Nationwide

The Vurger Co – Vurger Meal Kit

What to Expect: One for the plant-based lovers out there now, you can get your hands on either 2 or 4 of The Vurger Co’s Big New York Melts with kits enabling you to recreate them at home with Beyond Burger patties, vegan brioche buns, vegan cheese slices, lettuce, gherkin, tomato, a bottle of burger sauce, and wait for it, this one even comes with a hefty portion of skin on fries for the complete burger experience.

Price: £17.95 for 2, or £34.95 for 4

Location: Select London postcodes

Le Swine – DIY kit

What to Expect: One of the first off the mark when lockdown began was Le Swine offering a delicious make-at-home bacon butty experience. Opt for kits to feed 2 or 4 featuring bacon, duck eggs, bacon butter, signature milk and onion buns, fresh sage and homemade ketchup. If you’re looking to go all out, you can even upgrade to their Ultimate Brunch Kit for 4 which adds on both chipotle and mushroom ketchup, 1l of Virgin Mary Mix, a tin of olives and a voucher for later use when their Spitalfields market location reopens.

Price: £12-35

Location: London

A Pie Party

What to Expect: Finishing with one that doesn’t quite fit the bill, but that I just couldn’t exclude. A Pie Party is my favourite small business ever, dishing up incredible pies, brownies and other sugary treats that are unlike any other. Claire isn’t offering DIY kits, but why bother when you can have full-sized pies and ready-made cookies and brownies delivered straight to your door, for you to devour with no delay.

Price: £18-39

Location: Nationwide

Supporting businesses like these at this v dodgy time is so important if you want to see them back in business when ‘normal’ service resumes. There really is something for everyone, from minimal to maximum effort, covering a range of budgets. Check out their websites or Instagram accounts for further information and mouth-watering shots from each of these fab restaurants and businesses.

¡Comemos!