When roasting, to avoid your bird from drying out there are a number of tips I would recommend. Choose two birds or meat joints to roast for the big day instead of a large one alone. Continually baste the bird in its own juices while cooking and allow plenty of resting time before carving and most importantly, avoid over-cooking.
The London Cocktails scene is thriving - and the things I get asked more often than not are - where to go, what to drink and how to make something up at home. So, this is a series focuses on answering those questions with the help of industry professionals.
So I'm taking the blog stateside for LOLs and on the way out flew with British Airways. During the flight I recieved some delicious and amazing food which I simply had to blog about!
The quail were finger-licking good and inspired me to search out some of these tiny, tasty birds. Tipping my hat to the maestro, I adapted a recipe from Ottolenghi - The Cookbook and served it with his suggestion of mograbiah salad.
Why am I writing about Haggis nearly two months before Burns Night? Well firstly, because St Andrews Day falls this weekend, and secondly, because Macsween of Edinburgh want to change the way we eat haggis.
I make no apologies for my second pheasant recipe in a fortnight. The other day I leaned out of the bedroom window and got two birds with one shot from a .410 as they staged one of their daily flash mobs on the lawn.
During a weekend break in Cornwall with my sister in September, I visited Jamie Oliver's Fifteen restaurant for lunch, which is somewhere I have dined a few times in the past. On previous visits, it had either been wonderful or mediocre but I was looking forward to trying the seasonal menu out after not visiting for a couple of years.
My search for London's best Bloody Mary happened completely by accident. I was out one evening and couldn't think what I wanted to drink, and perhaps feeling a little overloaded on sugar, I opted for the least sweet thing on the menu. From that point onwards I would order a Bloody Mary wherever I went.
Imagine that you're in jail for some reason - solitary confinement, small cell, just an iron bedstead to lie on, no mattress. The main item in your daily diet is espresso coffee. Not just some, but lots. And lots. 125 shots a day, in fact. And you're forced to drink it.
The theme of the menu is Bangkok street food, but paying homage to the colonial influences of its neighbouring countries. As such, there's a great deal of choice - from soupy broths to burgers. So we got to taste a little of lots, we decided to share everything, apart from our Thai beers.
So where to get Mauritian food in London? Despite the fact that there are around 50,000 people of Mauritian descent currently living in London, Mauritian cuisine hasn't made it onto the list of trending foods (yet).
Pop up restaurants have been an integral part of the London food scene for several years now and the trend sees no sign of abating. They haven't, however, been seen as much outside of the capital. Chateau Marmot, the brainchild of Theo Cooper and Danielle Treanor, has been taking the concept around the UK and beyond for the past two years.
In the development kitchen, the boys are working three months ahead for a dish (yes that's per dish) and they are currently working on about ten dishes before they will be ready to go downstairs to the restaurant, this is tapioca and lobster...
Yesterday I had the shaved Brussels sprout salad from my fav cafe and I finally realized what was missing from my previous brussels sprouts experiences.... Bacon. Delicious, crispy, salty bacon. Of course!!
This week 26 pubs will close across the United Kingdom. In Barnet, the London borough where I live, there are currently community campaigns to save a number of pubs which have either been closed or are being threatened with closure. The picture is the same across much of the city, with London set to make a net loss of over 100 pubs this year.
The smiley waitresses discussed going out to buy the crockery and nudged us towards certain dishes, which made the service feel very matey, almost like a family venture. I like the sense of inclusivity, which felt honest, kind of 'we're all in it together'.