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In the last three weeks I have moved from the Lakes to London- a scary transition that has exhausted and excited me! I love the city but it is such an adjustment for me and has left me with very little time to even think about cooking.

However, I am a passionate foodie so food is never far away from my mind, making my weekends the perfect opportunity to explore London’s vibrant culinary scene. From the past few weeks I have several recommendations on where to eat and drink:

  1. Visit the Red Riding House Cafe for dinner, small plates and cocktails. It is a modern and quirky venue located close to Oxford Circus. Prices are about average for the city and service was polite and attentive. Bookings advisable.
  2. Go to Camino in Canary Wharf and Kings Cross for fantastic tapas. Drinks aren’t cheap but their sangria, cava and wine selections are impressive. A relaxed, city restaurant/ bar which was named Time Out’s 2010 Best New Bar. No need to book.
  3. Gaucho Canary Wharf is extremely pricey but totally worth it if you fancy pushing the boat out. Serving primarily steaks, meat lovers will appreciate the meat board prior to choosing and the delicious cuts of beef and lamb on offer. It has a dark and romantic atmosphere, perfect for an evening with loved ones. Bookings advisable.
  4. The Mayflower pub Rotherhithe. Cheap, home cooked food in a traditional pub atmosphere, with a terrace on the Thames for sunny London days. It doesn’t matter who you are or what you wear, just wander in and enjoy the ales and food. The fish and chips and mussels are to die for. No need to book.

I will keep you updated with more places to go and not to go as I visit them.

Finally, on Friday night my Mum gave me a monkfish and tiger prawn curry recipe to try. So after three weeks of keeping my cooking simple I thought I would put my limited kitchen utensils and appliances to the test and give it a go. It was delicious and so easy to make, here’s the recipe:

Make the sauce first – this will keep in the fridge for five days and then simply cook to order by warming up a large ladle of sauce per person with some large chunks of raw monkfish and some raw tiger prawns (as many chunks and prawns as you would like).

 To make the curry sauce you will need: 

3 chili’s deseeded and finely chopped                      

3 large garlic cloves – crushed

10g fresh ginger – finely chopped                                         

1 medium white onion – finely chopped

Cook all of these ingredients in olive oil until golden, then add:

¾ tbls turmeric powder

2 good pinches garam massala powder

Cook out for 10 minutes, then add:

6 Tomatoes – skinned, deseeded and chopped (immerse in boiling water for 10 minutes to skin)

Cook out for 10 more minutes, then add:

½ a lime’s juice                                  

1 tbsp light soy sauce

Pinch sugar

30ml fish sauce

1 tin coconut milk

Combine and set aside until you are ready to cook with fish and serve.

When ready to cook and serve place a large ladle of sauce per serving into a frying pan, heat and add the fish. Cook for 2-3 minutes on each side   and then it’s ready.

Serve with rice, watercress salad and freshly baked bread and butter.

 

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