FOOD FOR THOUGHT
FOOD FOR thought
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Inspira t ional
Arabica located in Borough
Market, brings genuine Levantine
food coupled with an innovative style,
with sharing plates like this Salt & Pepper
Squid topped with spring onion, crispy
garlic with a side of sesame tarator.
2 Greek to me!
Contemporary Greek restaurant
Meraki showcases the finest
Mediterranean ingredients with
dishes including this 1.8kg
‘celebration’ leg of lamb, slow-cooked
with a herb crust and caper salsa verde.
Celebrate the world’s most sought-after
shellfish, the red king crab,
with this delicious starter from King
Crab in Marylebone - a delicious take
on tempura with crunchy breadcrumbs
surrounding delicate claw meat.
Modernist Cuisine have perfected
the art of cooking eggs sunny-side
up – by cooking the yolk separately
from the white and to then reassemble
the two parts just before serving. “That
way, the yolk is like jam and the white is
still buttery,” say the creative team.
These Chinese Prawn Potsticker
Dumplings created for Tilda by
development chef Dez Turland
are the perfect addition to any starter or
bar snack menu to celebrate Chinese New
Atul Kochhar is reknowned for his
innovation and the latest menu
at Hawkyns at the Crown Inn in
Amersham is no exception. This
Saffron and Yoghurt Mille Feuille with Tonka
Bean ice cream looks set to be a big hit.
Serve up a taste of the Med with
these Marinated Chicken Thighs,
Cashews and Peppers made using
Kikkoman Teriyaki Sauce with Roasted
Garlic. More great recipes are available
JAN/FEB 2018 43