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“There is no sauce in the world like hunger.”

Miguel de Cervantes

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Sunday
Feb192017

Eat Like A Chef

What is the perfect recipe for a great food tourism experience?

1 informative and friendly host
4-6 fun fellow travellers, to taste
1 cup of local culture
1 handful of interesting sites
A pinch of education
750ml wine (or your preferred drink of choice)
1 gutful of delicious food

Chef Liam Barker comes close to achieving my perfect bake.

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Saturday
Feb112017

Nadia's dolmades

This recipe is from Nadia Stoke's, trader at Borough Market and co-owner of Gourmet GoatIt first appeared on the Borough Market website as part of my series, I Am What I Eat, where I interview Borough Market traders about the foods that are important to them and why. This dish is a recipe that Nadia used to cook with her grandmother as a teenager in Cyprus.

Nadia learned to make vine leaves with her grandmother in Cyprus. One of her favourite parts of the process was going out and collecting the fresh leaves. In London she lives near a small, organic vineyard run by the local community in Enfield. “I called them up one day and said ‘Could I please come and collect some of your vine leaves? I just really, really miss them’ and they said, ‘Yeah sure, come, knock yourself out.’” If you aren’t lucky enough to have an organic vineyard on your doorstep, then she says the ones you can get in a jar, dry or in brine, are fine.

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Monday
Jan302017

Granada, city of my dreams

I went to Venice at Christmas and like most people I was enchanted by her stunning beauty. She was beautiful in the way that Audrey Hepburn was beautiful – perfect, elegant and untouchable.

This weekend I visited an old flame of mine, Granada. You might laugh in my face if I told you that to me she is more beautiful than Venice will ever be. You might cut me some slack if I tell you why.

I fell in love with Granada when I was 18. She was beautiful, charming and full of life. I was young, cheerful and full of energy. She won me over not only with her good looks, but with her vibrancy and lust for life.

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Tuesday
Jan102017

Bill's cheese souffle with tomato salad

This recipe is from Bill Oglethorpe, trader at Borough Market and owner of Kappacasein DairyIt first appeared on the Borough Market website as part of my series, I Am What I Eat, where I interview Borough Market traders about the foods that are important to them and why. This dish was one that his father used to make for the family when Bill was growing up in Zambia. 

“My father used to make a soufflé and that’s an incredible transformation,” says Bill Oglethorpe of Kappacasein Dairy. “It’s quite magical to see it rise in the oven. It was a special event.” Did his father used to make it for special occasions? “No, I mean it was an occasion because the soufflé made it special.”

This was my first time making soufflé – despite being a competent cook I have always been terrified at the prospect. It turns out there’s no need to be; if you follow the instructions carefully it will work just fine. However, timing is everything – a hot soufflé will last at most 5 minutes out of the oven, so have your plates, sides and guests ready. 

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Thursday
Dec292016

Clare's Budwig Muesli

Feeling a bit bloated after Christmas? Aiming for a fresh, healthy start in 2017? This recipe from Clare Skelton, trader at Borough Market and owner of Flax Farm, is a great breakfast and doubles as a nutritious dessert, bonus! This recipe first appeared on the Borough Market website as part of my series, I Am What I Eat, where I interview Borough Market traders about the foods that are important to them and why. 

"This is one of my favourite healthy foods,” says Clare. “It’s sort of a little treat, but also the basis of the Budwig diet”—a diet used by some people as a form of alternative therapy for a number of conditions. This recipe makes enough for one for breakfast, but it’s also a great dessert.

“It’s uber-healthy but I’ve done it at dinner parties and everybody loves it.” She likens it to eton mess pudding, “but less sweet and with much more flavour”. The recipe is very flexible—you can add whatever spices and natural flavours you like. If you are making it as a dessert, Clare also recommends a bit of kirsch, rum or juices for extra flavour. 

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