Pick ‘n’ mix in Angel, north London – make sure you add on the pickles. The great rice fiasco circa 2020 – weirdly the cooker needed to be plugged in to work. Like it’s going out of fashion.
– the name is on the tin, and it delivers. Photographer – for the gorgeous visuals. – for the filth.
Writer and cook Melek Erdal – love her recipes and writing! Roaring groans of pleasure, screams in fact. We’re banned from most restaurants. The foam prawns and bananas with a chocolate mouse.
They remind us of our 18th century childhood. The main meal We are still learning! We got into food early on with our mums encouraging us to fend for ourselves (how selfless). "We got into food early on with our mums encouraging us to fend for ourselves (how selfless)" That it’s the centrepiece to a party.
Recently we did a course at our supperclub with & – they made tamarind oxtail, green sambal, herby radishes and cucumber. The course was inspired by comedy trio , who did a sketch about turning into a Shakespeare-loving zombie – so we served chilli oil vaccines in syringes. We’re very fortunate to be in a network filled with people filling us up, so we indulge way too often.
Rhi can’t reach the counter and Maria’s head is in the extractor fan. My bite-sized week Sweet and sour squirrel fish at . Nothing, mundane is a state of mind that we don’t care to indulge in.
We reserve a day a week for our fav café (New River Café, no not that one, the one by Clissold Par.