New Spring Mezze

Over at Shawarma Bar, head chef Vicky has been working on some light bite additions to the menu just in time for that spring sunshine. Head over to Exmouth Market from March 1st to try them out for yourselves. Marinated white anchovies, crispy garlic Lamb kofte, mint yoghurt, filfel chuma butter Urfa beef carpaccio, radish, sorrel,…

OFF-MENU with Josh

Tsiakkos & Charcoal, 5 Marylands Rd, London W9 2DU Not many people know about this neighbourhood gem in Maida Vale, which is definitely part of its attraction, so this recommendation is somewhat counter-productive. Tsiakkos & Charcoal is a stripped-back, no-frills, family-run Greek institution that barely looks like a restaurant from the outside, but is bursting…

GRILLED & MARINATED COURGETTES Ingredients 1 yellow courgette 1 green courgette Sumac Za’atar Salt & Pepper 8 mixed baby plum tomatoes 1 tablespoon Greek yogurt Olive oil 1 garlic clove Method Slice courgettes diagonally, fairly chunky as they’ll need to sit in the grill for a bit, too thin and they’ll burn. Once sliced, throw…

BUILD YOUR OWN BABA GANOUSH Ingredients 1 Aubergine 2 Garlic Cloves 1 Lemon 10g Tahini (Raw) 5g Pomegranate Seeds 2 Walnut Kernels Olive oil Generous pinch of Pul Biber or chilli flakes Pinch of sea salt to taste Few sprigs of dill Method 1.     Preheat the oven to 180ºC/gas 4. Pierce the aubergine a couple…