Our spring / summer menu has landed today. Mostly menu tweaks this time as we have loved our new brunch dishes so wanted to keep them around for as long as possible. You'll see the porridge replaced by our hazelnut and sesame granola with Greek yoghurt, rhubarb and strawberry compote, shiso leaf, blueberries and redcurrant. Also, some new lunch options: a summery hummus and kimchi sandwich with kholrabi slaw and our saffron roast chicken and potato sandwich with olive chimichurri. We're also working on our seasonal lunch specials and we'll be offering a regularly changing £10 lunch plate. Think bowls...
If you're looking for somewhere to take the kids for lunch in Finsbury Park this Easter Holiday... come see us! We've had the Little Radish Menu for a while, but never really shouted about it, so here we are. We have the cutest mini options of our menu items for breakfast or lunch. Think a mini fritters, yoghurt and fruit bowl, half sandwiches or probably the most popular option the ciabatta pizza.
Spring / Summer Menu Has Landed. We’re very excited that we’re getting some warmer weather and some lighter days. It makes everything so much better, doesn’t it? Our menu has had a spring / summer update to reflect the season change. Say goodbye to dahl and porridge for another year. Say hello to our new and improved avocado toast with preserved lemon chimichurri, feta, tahini and sumac. We’ve also got a really nice take on Turkish Eggs with dukkah butter, dill and dill pickles and a new granola with lemon curd and macerated strawberries. Our drinks menu has also summer...
Salmon with Salsa Verde In my last post, I wrote about 5 ingredients that I couldn't live without. The list could've gone on, but for the sake of the 1 or 2 people actually reading this blog, I kept it short. However, I would like to make one amendment to this list and add my 6th ingredient... Capers. Little flower buds from the Mediterranean kept in salt or vinegar. They remind me of summer. Thrown in with parsley, lemon and butter and poured over lemon sole (or any fish really) is my favourite way to use them. Standard. Or there's something about...
5 Ingredients I Couldn't Live Without Ok, I probably could live without them but that would ruin my catchy title, wouldn't it? Well here they are... Preserved Lemons: I first made preserved lemons using a recipe from Ottolenghi's Jerusalem book. If you don't have the book you can find it online here. This is a good blog post by Alexandra Cooks giving two different methods of preserving lemons. I made Ottolenghi's as Christmas presents and kept a jar for myself. The flavour gets more and more intense the longer you leave them and a little goes a long way. They are amazing in...
