TheHubNNY what to do and where to do it in NNY
As the Windrush anniversary draws near, five shopkeepers reflect on their work, lives and community pride In the early years of the post-Windrush era, Black British presence was most obviously marked by people; those “willing hands” who toiled in factories ...
Read More »
Nigel Slater’s recipes for herb focaccia with green olive, burnt lemon and thyme dip, and for pea salad with ricotta and lemon
Fresh focaccia, a zesty dip and bright pea salad for a vibrant spring lunch We pounced on the focaccia, tearing it into jagged pieces and scooping up the olive dip from our plates with the thick, salt-encrusted bread. Plates were ...
Read More »Everest Curry King, London: ‘It’s a simple place, but oh so good’
This curry house in Lewisham is much loved by locals, but the cooking is so gorgeous that outsiders make the journey too Everest Curry King, 24 Loampit Hill, London SE13 7SW (020 8691 2233). Rolls and patties £1-£2.50, curries, stir ...
Read More »Duncan Ray’s easy mackerel recipes
Mackerel three ways: grilled with a miso glaze, creamed with pickles on the side, and with spicy mussels and carrots Mackerel is one of my all-time favourite fish: when cooked, its meaty texture and glass-like, crisp skin makes for sublime ...
Read More »Stosie Madi’s vegan recipe for namoura, or Moorish semolina cake | The new vegan
This coarsely crumbly, fragrant, sticky cake will hit the spot for tea or pud Namoura, which is also known as basbousa, is a Moorish semolina cake found in many Arab and Middle Eastern countries. It has a coarse, sandy, crumbly ...
Read More »Midweek meals: Tamal Ray’s recipe for okonomiyaki
A store-cupboard version of the classic Japanese pancake, here featuring a soy-and-Marmite batter and muddled with cabbage, spring onions and salmon Okonomiyaki is a savoury Japanese pancake that has been a crucial addition to my arsenal of easy midweek meals ...
Read More »Orange and feta, tofu and shiitake: Yotam Ottolenghi’s ways with lettuce – recipes
A salad of juicy leaves with tangy grated carrot and nuts, grilled little gem with orange, almond and feta, and mapo tofu-style shiitake mince stuffed into gem lettuce and served with pickles Baby gem lettuces are little gems, don’t you ...
Read More »How to turn old, floury apples into a glorious spiced fruit butter – recipe | Waste not
How to transform a batch of old apples into a tasty apple-pie-spiced spread When I was growing up as a vegetarian teenager, I discovered my love of whole foods from healthfood shops which, back in the 1970s usually had a ...
Read More »