Lots of what passes as salad in my home is really a diabolical dishes disguised by the words ‘light lunch’ meaning we will have it when it is light outside, that’s all.
As 2020 turned out to be a proverbial lemon, I decided as the saying goes to make the most of it. Refreshing as an addition to your summer lemonade or as an ‘amuse bouche’ but I like it on its own as a light dessert after a meal, cleans and refreshes the palette. This dessert […]
Blueberry Cobler Whilst I love the theory of baking, the reality is a nightmare of equipment and mess in the sweltering heat in the kitchen rather than the garden in our hammock. 2020 really has put things in perspective, for myself at least and anything too complicated is swiftly scratched of my culinary dance card. […]
This fresh, piquant summer soup combines many of the ingredients you might find in a feisty salsa, but in this case they re all souped up. Add more chillies if you like it hot, and a handful of fresh sweetcorn kernels, sliced straight from the cob, is a good addition if you have them. A scattering of diced avocado can replace the soured cream, if you prefer.
OK, so we entertain a lot and we do not have time or inclination to get into canapés, starters, main, etc etc. Truly nobody does and although everything has its time cooking for me should not be a stress rather a pleasure and so I am always after how to get the biggest culinary bang […]
From all the delicious classic dishes in the clubs repertoire I find that the one thing that people often refer to me as their cheeky favourite is our crispy parmesan coated courgette fries. I know that in bikini season, it is a sin to meander off the salad and the juice mantra but ‘hey ho’ this year really does not count on my calorie counter. As it is basically a vegetable, it’s carb free and I am soo chalking this down as one of my five even if some crispy parmesan accidentally got stuck on it in the process.
In the meantime I have had a blissful time making their recipe suggestions, including these wonderful biscuits (Americans would say crackers) that are fantastic with cheese or all alone as a snack, they keep for days, weeks, even, I assume – though they have never lasted long enough to find out.
Gado Gado, ‘mix mix’ was voted in 2018 as one of Indonesias national dishes, many other Asian cultures offer a similar version of this dish, this is my preferred culinary mix
I scrapped the rest of the list and thought I would simply do what makes me happy, it turns out what makes me happy lives in my freezer shhhh, tell no one, home made rum & raisin ice cream therapy today, I promise to clean tomorrow, now please leave I don’t need you to see this!
When the indigenous people of central Mexico, came across the Spanish settler’s larder in the mid 16th century, their sweet baked pumpkin tortillas, found new fillings by way of cheese and sheep, lamb & cow. These became known as the quesadilla, literally translated to ‘cheese (queso) little thing’. Its versatility has ensured instant and more importantly, enduring popularity.
Many classics, such as pies, smoked meats, pickles and indeed the potted shrimp are all a product of resourcefulness and the inventiveness of people in the past to extend produce seasonality, availability with these simple preserving methods.
Mussels In A Garlic Butter Sauce My mum cooked this often and she served it with dad’s own, home baked sourdough bread. I buy a fresh loaf and I cheat by warming it up in the oven and pretending I am back on the island waiting for all to gather around for a BIG FAT […]
There is a taste of place that you cannot replace. But we try, we try! We are at home and cannot travel, but we miss, we miss! Friends and open roads and hot foreign skies, the whispering of cathedral canopies in forests, murmuring sea shores, a rough wooden tables laden with dishes and label-less bottles of wine, all empty.
Potentino Minestrone for 6-8 Please note that left over minestrone is better so add more Ingredients if you wish Cavolo Nero 200 g Pumpkin 100g Mushrooms 100g Tinned Tomato 1 can Zucchini 100g Potato 100g Dried Cannellini or Borlotti Beans 100g (Ingredients depend on season – traditionally these soups are made with […]
by Heathcliff O’Malley, Photographer Sourdough Bread Recipe I first started making sourdough bread in late 2018 . A bakery had moved into the area but the holes in the bread were so enormous that all the marmalade and butter were falling through my breakfast toast and it was really annoying me and I decided […]
You can’t be a Real Country unless you have a beer and an airline—it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer
With that in mind, we crammed the fridges full with 4 new beers; Lagunitas IPA, Mosaic IPA, Tally Ho Ale & Sole Star Pale Amber Ale. I picked them, which means they’re outstanding.
The first glimmers of Spring are in the air, and that means we can thaw the Audi out and get a fresh delivery of produce from our farm in Norfolk. Time for a menu change methinks. We’ve got guinea fowls with pumpkin purée, cannelloni with spinach & ricotta, lemons soles covered in […]
Got a bit chilly outside didn’t it? The year’s gone by so quickly hasn’t it? You really should have done that thing you super wanted to have done by now shouldn’t you? While you’ve been procrastinating in Autumnal cliches our chef Halim’s gone hell for leather and come up with the ideal menu to warm those […]
What-ho, what’s that of the port bow? Why, it’s the Summer menu, ready to belie all the assumptions everyone makes about Brits’ cuisine being heavy stodgy bog food. We’ve got mozzarella tarts with heritage tomatoes in thin pastry crust, scallops with sweetcorn and Italian coppa ham, Norfolk lamb from our very own farm raaaather well […]
Throughout the summer we will be showing a series of films exploring walls, barriers and borders today, 25 years after the fall of the Berlin Wall. Prior to the screenings, from 5.30 – 7.30pm, the club will be open and serving a Happy Hour menu of sharing platters and summer cocktails.
……and by and by we got blotto and chose the greatest wine list in North West London town. We launch Thursday, with gusto Join us
Took him two hours to pass me the salt Arff arff. Here’s some cocktails we made: MY HEDONISTIC TENDENCIES Chase Vodka, litchi, Lime, soda VENTILATOR BLUES Adnams Copper gin, hibiscus syrup, lemon ME & MY BIG IDEAS Cucumber syrup, Prosecco SOMBRERO FALL OUT Beefeater gin, fig, lemon, lime, tonic MY HEART BELONGS TO DADDY […]
Friends, It’s asparagus season!!!! Everyone loves asparagus, and there’s a whole season of it that you probably didn’t know about. Don’t worry, I’m here to allay all your shame over forgetting. We’ve got the best you can find, Norfolk asparagus, and put it with poached eggs, wild sea trout, crushed Jersey royal potatoes, and other […]
Sick to the gills of saying “We only do bottled beer I’m afraid” for the 47,648th time, our intrepid restaurant manager came up with a capital idea: let’s get a keg. Herein he discovered Mosaic Pale Ale by the pint, a craft (see pretentious) but oh me oh my delicious English beer so glorious it’s […]
It’s been a good news–bad news week here in the Frontline’s service wing . . . The good news is pints of Adnams Jack Brand Craft Beer are £2.80 a pint in the Member’s Club Bar. That is simply ridiculous, even as I read it back. Cheapest price in London, for an English craft beer; […]
It’s e dreich day ootside. I know this to be true because my fourteenth umbrella has been stolen and my socks are wet. Why not escape this dammed contemptible drizzle and the veritable wind tunnels of Central London and join us at the Frontline Restaurant to try our new Spring menu. Lobster salads, line caught […]
It took me time and effort to find it. Sleepless nights. Cold sweats. Occasional tears. But the Frontline Club bar need’s a better class of beer, and i’m gonna give it to them. Presenting Adnams Dry Hopped Lager, from the fine folk in Southwold. It’s a grand old blend of Pilsner malt, a touch of […]
It’s January, again, and to commiserate together, we’ll be introducing Adnams’ glorious Broadside Ale by the pint at the Frontline Club bar; all at an astonishingly cheap price for those member’s looking for something a little different from their trips to the club mid Winter. Not satisfied with that? We’ll also be running their Dry Hopped Lager as […]
The restaurant critics of The Telegraph have listed the Frontline in their list of top London restaurants. You can read the review below, or on their website. Near Paddington Station and part of the club of the same name, the Frontline occupies a large room with sunburst windows set against bare brick walls – it […]
With just 68 days to go, Christmas is fast approaching. If you haven’t yet booked your Christmas party, there is still time.