Flatmate Rakhi Singh’s delicious slow, home-cooked Ragu: Pork & Beef mince and chicken livers chopped up really small. Passata, Nutmeg, Salt, Pepper, Red wine, lots of Basil, and some Thyme. Served on a bed of Porcini Taglietelle, courtesy of the Primo & Ultimo stall at the Stoke Newington Farmers Market, and some grated parmesan.
Side dish of Fennel, Thyme, Lemons, Olives, Olive Oil and Sea Salt ready for roasting.
Chopped Rosemary, Anchovies, Olive Oil and Sea Salt in Suribachi.
Rolled Organic Leg of Lamb from the Stoke Newington Farmers Market, brushed in Rosemary, Anchovy and Olive Oil, with slivers of Garlic, resting on a bed of Garlic and Fennel pieces.
Nicky, Kat and Andrew get ready to tuck in!
Borlotti Beans, pressure cooked. Smoked Pancetta, Onions, Garlic, Celery, Fresh Thyme, Bayleaf, Burdock Root, all cooked slowly to create a rich Autumn Stew. Winter Greens added at the last. Served here with Toasted, buttered Sourdough from the E5 Bakehouse.
Roasted Cherry Tomatoes with Olive Oil, Sea Salt and Balsamic Vinegar.
Roasted Pumpkin and Sweet Potato Soup garnished with Creme Fraiche, Toasted Sesame Seeds and Chopped Parsley.
Spelt pizza with Tomato Puree, Non-dairy Bechamel Sauce, Sauteed Leeks and Tofu, Toasted Sesame Seeds.
Junko Shiomi’s homemade Apple chutney (left) & Jam (right). In Junko’s words: ‘We’ve got a lot of apples from our communal garden and I made many jars. Chutney is nice with cheese and Rye bread (German brown bread), and we had them with pumpkin soup last night!’ I’ve been speaking with Junko about recipes for Jam and Chutney, and the use of sweeteners. Sultanas were used in the Chutney, Brown Sugar in the Jam. Does anyone know of any sugar-free Jam recipes they can pass on?
A very satisfying Autumn plate: Panfried Coley fillet on a bed of Aduki Bean Stew (with Onions, Leeks, Carrots, Squash and Burdock Root); Sauteed Greens with Sesame Seeds; Takuan Pickle and Sauerkraut.
A simple autumn meal, with a seared Tuna fillet accompanied by Five-taste-Rice (Short Grain Rice with sauteed Onion, Carrot, Burdock Root and Hijiki); Wilted Spinach and Steamed Squash with a dressing inspired by Mutsuko Johnson: Marmalade, Mustard (a mix of Wholegrain and Hot English) and Miso dressing, made with a pinch of Salt and Hot Water.
Salmon fillet pieces bathing in a homemade Teriyaki Marinade whipped up by Nicky Clinch, made with Garlic, Maple Syrup & Shoyu.
Enjoying an autumn dish, while basking in the late summer sun. Chickpea Stew with Onions, Leeks, Sweet Potatoes, Lemon, Garlic, Cumin, Paprika and fresh Coriander; Short grain Rice with Quinoa; Steamed Broccoli with a Lemon Tahini Dressing and toasted Sesame Seeds.
