Best steak in town

Mmmm... my weekend got off to a good start on Friday evening with a 10oz Fillet steak at Buen Ayre on Broadway Market. If you live anywhere nearby I would definitely recommend heading there.

Bernard Matthews shocker

Is it just me, or is there something really wrong about this? I can't quite work out why on earth Bernard Matthews are being compensated for the bird flu outbreak in their factory...

Spring - the return of the potato cake!

Spring has definitely sprung ladies and gentlemen, oh yes siree Bob! Obvious to many, I know, but I am very pleased to say our veg bag has turned a corner. This was the first week we DID NOT have Purple Sprouting Broccoli (not that I have anything against it), or some long-lost relative to the Cabbage. No no, gone are the bags of kale, endless spring cabbages and the like, and instead we have salad bags, grown locally in Hackney, packed full of herbs and tasty hints at summertime and late bbqs. Bags of chard (some of which I am about to eat) and, joy oh joy; the first corgettes!

So this evening, to celebrate, I have made my first Corgette and Potato Cakes of the season. Brilliant with mayonaise, near sublime with lamb, the recipe comes courtesy of HRH of cooking herself: Delia Smith.

Delia, I salute you!

Number One Pig

For those of you with aspirations of raising your own livestock but scared of the paperwork, you can now have someone else do it for you.

At Number One Pig you get to choose from a rare breed (native to England) where it will be looked after as though one of their own. When the time is right they will kill and butcher it for you, delivering an affordable alternative to the selection in your supermarket.

Now the only question remaining... do I go for a lamb or a pig?

Smokey Joe

Presenting to you 'Smokey Joe', my very happy little BBQ, made by Weber.

I absolutely love spending as much time camping as possible, and with green leanings such as mine felt troubled by the number of disposable BBQs we were going through. The solution? A happy little portable BBQ called 'Smokey Joe'.

His first little supper was cooked this evening, making the most of our odd Easter heatwave: David's 'not really' Jerk Chicken. Delicious. Here is the marinade.

For 6-8 chicken thighs...

1 Scotch bonnet (finely chopped and de-seeded)
1 Green chilli (finely chopped and de-seeded)
1/2 Red onion chopped
4 Cloves crushed garlic
4cm Grated ginger
A pinch turmeric
1 Tube tomato purée
1 Large handful finely chopped coriander
Dash of white wine vinegar
Juice of half a lemon
Salt & Pepper