Blog

10 Greek Street, London

Meals at 10 Greek Street in London's Soho are always a treat. Their tiny open kitchen delivers a fantastic daily changing menu driven by the produce that's available on the day. Bookings at lunchtime are accepted but at dinner it's walk-in only which leaves you somewhat in the lap of the gods but at least…
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Grilled mackerel with a pomelo, radish and herb salad

As you should know by now, I'm a real fan of the fresh and spicy salads you find in Vietnamese and Thai cooking. With just a few ingredients you're rewarded with a perfect balance of delicious flavours; spice, salt, sweet and sour.   The following recipe is not only delicious, but it's also quick and…
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Tagliatelle with roast butternut, kale, chilli and garlic

Ever since our return from Spain with an inevitable extra waistline baggage allowance, we've been trying to healthily. For me, it's all about portion sizes and just watching the amount of olive oil I use.   We've also got back into the habit of using everything in the fridge before going out to shop again.…
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Osteria Tufo, Finsbury Park

There's an element of authenticity at Osteria Tufo that's totally charming; from the delicious, unpretentious food to the (initially) brusque service that turns sweeter the more one engages.  I've been to this unassuming establishment in Finsbury Park twice and although not a perfect meal, I've left both times feeling excited about the next visit...  They've…
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Irvin restaurant Crouch End

I've been meaning to try Irvin ever since I stumbled across it whilst walking into Crouch End not so long ago. The reviews have all been glowing so figured it was a safe bet to take the parents there for my birthday a few weeks back. Dinners with parents need to be thought through; nowhere…
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Octopus Galician style

So I've cooked plenty of cuttlefish and squid in my time but never an octopus. I've heard of lots of ways of cooking octopus, from simply throwing the poor brighter, alive, into a hot dry pot, where it cooks in its own juices, to cooking slowly in olive oil over night, tenderising it beautifully. But…
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