Thursday, December 18, 2008


this is a wicked lickle present and the non stick on the pan is really good.

CHRISTMAS DRINKING will make you eat kebabs

as the spirit of the season usually revovles drinking, you may find yourself hunting down a kebab at midnight, once kicked out of the pub. last night this is just what happened to us. so raf, becky and i headed across soho down a few dark alleys to the OPUZ KITCHEN, 27 old compton street, and had ourselves ace kebabs. their halloumi is chunky and firm and deliciously salty, which is just what you need after a few rum and cokes followed by a culminating couple of tequila shots. if you are going to have to devour urban drunk food, it mightest well be really good. go check them out, and make sure you have all the accompanying bits: ketchup, mayonnaise, watery malt vinegar and garlic sauce. enjoy the rotten gluttony!

Wednesday, December 3, 2008


dinner with my lovely school friends in hampstead care of emma. amazing sweet potato tempura; lots of giggling; a dipping sauce that i ended up drinking like miso soup!

Monday, December 1, 2008

CABBAGE & PANCETTA RISOTTO. to allay the ministry

after spending saturday night at the ministry of sound, i've really need good wholesome food today. but i'm not too flush, so have used up an old piece of cabbage, and the perail cheese that's been lurking in the fridge. i bring to you, cabbage and pancetta risotto to ward off a clubbing downfall.

2 shallots
a nob of butter
2 tbsp olive oil
1/4 british cabbage
6 rashers of pancetta
3 handfuls of risotto rice
1 glass of vermouth
500ml hot vegetable stock
90g perail cheese
lots of freshly ground pepper

finely dice the shallots (which really stung my eyes) while the butter and olive oil are melting in a medium pan on a medium heat. add the shallots and fry until they begin turning transparent. meanwhile dice the cabbage and slice the pancetta into 1cm lardons. add these to the pan and fry for a few minutes. then add the rice and fry until it starts browning. turn the heat down to low, and throw in the vermouth, which will sizzle. gradually add the vegetable stock, simmering all the while and attentively mixing and folding. when all the stock has been absorbed but the rice is still quite wet, add the perail and turn the heat off. beat it in thoroughly and place a lid on the pan and leave to sit and melge for 15 minutes. season before dishing up. it'll serve 2 with a misery aftermath.

the only other thing to help me now is EastEnders.