wholefood kitchen

Flatmate Ollie’s homemade Steak & Oyster Pie. Sometimes you just cannot argue with winter grub.

Green Tea Soba Noodle Broth; Bok Choy sauteed with Sesame Oil, Shoyu and Toasted Sesame Seeds; Blanched Pumpkin, Deep-fried Lotus Root and Chickweed with Lemon Vinaigrette.

Squid Tempura with Chickpea flour batter with Green Nori Sprinkles.

Green Tea Soba Noodle Broth with Shiitake and Enoki Mushrooms, Chickweed and Scallions.

Onions, Leeks, Garlic, Broccoli (blanched), Stilton Cheese, Butter, Vegetable Stock, Potatoes (simmered with fresh Thyme, Olive Oil and a pinch of Salt) a Bouquet Garni of Thyme, Rosemary and Bay Leaf. Onions, Leeks, Garlic sauteed in Olive Oil and Sea Salt, then combined with other ingredients, simmered for 20 minutes then blended. Seasoned at the last with some Sea Salt, and a tablespoon or so of Shoyu. Served with a garnish of fresh Parsley and toasted, buttered Spelt Sourdough.

New Years Greetings from the Epping Forest New Years Day ramblers! A little damp and cold, but very happy after a three hour walk in the Epping forest, culminating in a well-deserved Sunday Pub lunch back in the warmth and comfort of Stoke Newington’s Three Crowns. For me: a whole roasted Poussin, with Potato Dauphinoise, Blanched  Greens and Gravy. (ramblers Instagram courtesy of Rebecca McClelland)

To all visitors to the Wholefood Kitchen, I wish you a warm, relaxed and happy Christmas in the company of family of friends. Arohanui, (with love) Kevin

Black Bean Stew, Enoki Mushrooms sauteed in Olive Oil and Garlic, Blanched Sprouted Broccoli, Roasted Squash and Sauerkraut.

A delicious, medicinal dish of Congee to counteract pre-Christmas run-down-ness, prepared by Nicky Clinch. Made from Short Grain Rice and Shiitake mushrooms, soaked for 24 hours, then cooked, and cooked and cooked. Black Sesame Seeds were added, then served with sauteed Rainbow Chard and a dash of grated Daikon.

Buckwheat Soba Noodles with Sesame Oil, Mirin and Tahini dressing; Black Bean Stew; Blanched Kale; Roasted Squash and a pickled Gherkin. A nourishing winter plate from Nicky’s kitchen.

Courtesy of the Happy Kitchen Canteen, London Fields. Enjoyed with a couple of slices of Sourdough from next door at the E5 Bakehouse. A true Winter warmer.

Panfried Gurnard fillet, Red Rice with Currants and Toasted Almonds, Pureed Squash, Steamed Rainbow Chard with Toasted Sesame Seeds.