JUNE LONG TABLE
June 2nd was full of sunshine and joy. Surrounded by friendly faces and strangers from near and far.
It was a special day for me as my Mother was visiting from across the pond. All the way from Sydney , it was incredibly gratifying to watch her witness the work I have been doing at Stroud Green and the beautiful community I have been building.
Although I wanted her to sit down and enjoy the moment fully , I’ve got to be honest she was the BEST help, waking back and forth and helping serving dishes (and the mammoth wash up job at the end of the day ! ) what a star.
Another shout out to our visitors from LA who took a seat at the table. They definitely agreed that the concept would lands incredibly well with the veggie community back in Hollywood .
Now what did we feast on ??
Had to have a moment with the mushroom hat
Florals by Bluebell & Co
Olive oil focaccia of course ! Demolished at first sight. This was served with a Coriander Seed & Aleppo pepper whipped Butter, Spicy and earthy.
What I was so excited about was the elderflower cordial, using the flowers from my own garden 🪴 I am manifesting more creations from my own growing projects, as I’ve just put in some new apple trees so we will wait and see.
Following on, the Mezze of dips ! This was a superstar dish , Three dips to celebrate June ; and the sunshine that came just for us. Muhammara : a delicious roasted red pepper and walnut dish.
Then crushed courgette : succulent slow cooked courgette with preserved lemons , squashed.
Tatziki : cooling and bright to balance the heat.
Next up : The main event
Whole charred aubergine, on a broad bean & dil pilaf rice. Served with crispy Carlin peas, a chilli shatta and tahini.
What a dish !! This was a crowd favourite. The British grown Carlin peas crisp up so perfectly thanks to their thick exteriors. Coated in spices and baked to perfection.
The pilaf was inspired by the dinners hosted by my dear friend Tara of my childhood. She used to gather us together for her birthday , and instead of go to the movies or bowling , we had a Persian feast cooked by her talented mother. I remember being blown away by the tahdig and the vast amount of dill in every bite. It taught me the magic of crispy rice and that herbs should always be generous.
We finished the meal simply. To savour the spectacular flavour of British strawberries at their finest. The red berries sat macerating in a squeeze of lemon & a dash of sumac. Then we ate them with a spoonful of thick vanilla Greek yogurt , enriched with Edmund’s jersey cream. A pistachio biscuit was the perfect vessel to scoop the last of the juices from bowl .
This was British ingredients at their finest. With inspirations & flavours from around the world, a true reflection of this country and its people 💚
see you soon x
India
