Our weekly food diary shares on-trend ingredients, fun foodie events, Instagrammable restaurant dishes and must-try street eats.
This week we tried...
With summer in full swing, there’s an abundance of excellent British fruit and veg around. We visited the Knight's Bar at Simpson’s in the Strand to try the new cocktail list, ‘inspired by the bountiful and often overlooked British produce available on the market’. The cocktails on the Allotment Menu are designed to complement the restaurant menu – both menus change with the seasons, and right now is a great time to go with plenty of fresh fruit, vegetables and herbs in their prime. Each cocktail focuses on a different British-grown ingredient, from fig to basil. We tried the Peach (with white rum, grape and pineapple) and the Strawberry (with vodka and English sparkling wine).
Peas with everything
It’s Great British Pea Week (9-15 July) so we’ve been at The Pea Place – a pop-up café set up this week on London’s Brick Lane in honour of the great British pea. The aim of the game? To remind us that peas are not only healthy (they’re packed with vitamin C, vitamin B1, iron and zinc, to name a few) but also extremely versatile. No longer seen as just a side dish, peas are a great ingredient in their own right. We had them here in a pea, feta & basil frittata, a zingy Asian-dressed quinoa, fresh herb & pea salad, a pea hummus, and even a pea, mint & honey ice cream. Their sweetness lends them to not just savoury but also sweet dishes. Still not convinced? Try our brand-new pea mousse recipe for dessert, and you soon will be – or see our recipe list for more pea inspiration.
Gooseberry & elderflower sour beer
The trend for sour beers isn't going anywhere, and they seem to get more popular every summer, as our fondness for astringent and fermented flavours grows. On offer at nearly all of the beer stalls at Canopy Market in London’s Kings Cross last weekend, it was this sour beer by Brick Brewery that caught our attention. Sour beers are always a good choice on a hot day, as the mouth-puckering sharpness makes them even more refreshing, and the addition of elderflower and gooseberries in this one made it even better matched to the season – not to mention it’s a flavour combination we hadn’t seen in a sour beer before. One to watch out for.
Last week we tried...
White miso ice cream
Made with white miso ice cream, natural wine syrup, British strawberries (both ripe and underripe) and elderflower sponge, this dessert is nothing less than trend-tastic. We tasted it at The Laughing Heart in Hackney, London, as part of a collaboration between head chef Tom Anglesea and Mitch Orr of Acme in Sydney. In desserts like this, white miso adds a salty, savoury edge, intensifying the other flavours it mixes with. As for underripe green strawberries, René Redzepi of Noma has been a fan for years – their tart, vegetal flavour plays well against aromatic ripe fruit, adding a sweet-sour note to dishes. Useful to know at the end of the season if you have strawberry plants, as there are always a few that won’t ripen...
Street food specialists Gourmet Goat serve up Eastern Mediterranean delicacies in Borough Market, London. This month they’ve teamed up with pizza restaurant 400 Rabbits to create their latest collaboration pizza, the ‘meat special’ – topped with baharat-spiced kid goat mince, crème fraîche, aubergine, tomato sauce, preserved lemon, mozzarella and fresh oregano. Passionate about sustainability, Gourmet Goat source their free-range meat from Gourmet Goatling (@GGoatling), who raise surplus billy goats from the dairy industry.
Ice cream eclairs
Choux pastry (used in eclairs and profiteroles) is definitely dazzling us at the moment, and elegant patisserie is everywhere. What better way to adapt it to the continued heatwave than to add ice cream? As part of a new dessert range from Marks & Spencer, we tried these semifreddo eclairs in chocolate & pistachio and the heritage raspberry with white chocolate decoration. They're stylish, smart and not too sweet – the semifreddo filling is neatly piped between either chocolate choux or plain. The chocolate version is topped with a glossy chocolate glaze and pistachio nibs, and the raspberry dusted with edible lustre dust over a raspberry gel.
Missed an entry in our food diary? Find out what we've eaten previously...