Grilling with Kay White

[ baby lettuce, figs, pecorino ad erbe aromatiche, sherry vinegar, olive oil ]

[ squash blossom quesadilla with epazote and salsa verde ]

[salsa verde ] [ 6 husked tomatillos and 4 cloves garlic grilled til charred and soft ] blended with [ 1/2 tsp ground cumin, juice of 1/2 a lime, 1 fresh jalapeño seeded, handful cilantro, salt ]

[ skate wing, rosemary anchovy dressing ] [ 2 sticks rosemary stripped, 6 anchovy filets, juice of a lemon, 1/3 cup good olive oil ]

[ grilled courgettes, green garlic aioli ]

[ roasted peaches, butter and brown sugar ]

Chickpea salad

[ chickpeas, lettuce, green garlic aioli ]

Mexican supper

[ red onion, vinegar, allspice ] [arugula, avocado, lime juice ]

[ black bean stuffed red peppers ]

[ squash epazote quesadillas ]

Feast shrapnel

Monday fish feasting

Lisa of Goldsmith street has furnished us with many fabulous

meals over many fabulous years. We love to cook together. 

Here's what we made last night for a Monday night fish feast.

Pintxos [ smoked trout, roasted red pepper, capers, tia chieu satay ]

Brined and salted. Olives, radishes, sweet Japanese turnips.

Sous vide egg, blanched asparagus, anchovy parsley butter.

Smoked salmon, cucumber wasabi sorbet, chive crème fraîche

Baked skate wing with chickpeas, romesco and aioli.

Green garlic aioli [ garlic scapes, green garlic, salt, lemon, egg yolk, olive oil ]

Romesco [ roasted red peppers, nora peppers, bread, sweet smoked paprika, garlic, lemon juice, red wine vinegar, sherry vinegar, saffron, tomato puree, olive oil ]

Spinach and garbanzos [ spinach, garbanzos, garlic, toasted bread, oregano, saffron, cumin, nutmeg, hot paprika, lemon juice ]

Blood orange sorbet, tequila, prosecco, melted chocolate.

All followed by Quoc's nutter butter cookies.

A Mexican Saturday

[ toasted pumpkin seeds, roasted garlic, chili, salt, lime juice ]

[ hand made tortilla, squash, oaxacan cheese, crema ]

[ roasted poblano peppers, refried black beans, rajas crema ]

[ red mole from Oaxaca with chicken ]

assemblage with guacamole

Sous vide egg on toast

60 minutes at 144F.

Sunday Brunch with Christy and Emily

zataar flatbreads

salt and pepper squid cakes

garlic scape, parsley and parmesan frittata

Midweek lunches

[ smoked trout, red peppers, lettuce, shiso vinegar, olive oil ]

sautéed squid cake and broccoli.  [garlic, ginger, chili soy ]

Cup and saucer

Meat candy

Pork and beef. Disgusting.

Grilling 3.0

[ sweet Japanese radish, sorrel, salt, olive oil ]

Pintxos [ bbq smoked salmon, roasted red pepper ]

Pintxos [ salmon pastrami, tia chieu satay ]

[ snapper, lemons, green garlic ]

Fire Island

[ spinach, tomatoes, red peppers, feta] [ yoghurt, mint, parsley, garlic, salt ]

Grilled green onions.

Grilled green onions and asparagus. Salt and lemon.

Prosciutto wrapped scallops.

Grilled salmon with a lemon tahini sauce.


Grilled tuna, lemon zest, grated ginger.

Turkey cheeseburgers.


Pintxos: [ tuna, citrus teriyaki]

Pintxos: [ tuna, thinly sliced lemon ]

Foil baked mushrooms [ crimini and shiitake, olive oil, butter, garlic, parsley ]

Emma's favourite beer can chicken.

Sunday brunch. Slow cooking tomatoes on the grill is excellent.

Pork clad items. Endive and scallops.

Pork loin [ cumin, coriander, lemongrass ]

S is for scallop [ wrapped in prosciutto ]