Heaven in a Pot Recipe

Heaven in a Pot

This one is a special one. My great grandmother, grandmother and mother all made this one for their families and now I do to. In the past I’ve added bits here and there, garlic, EVOO and parmesan on top etc… but the basic way is the best. When my grandma (Guzzy) couldn't afford cream, it would be a dash of milk or no dairy at all.

If I’m feeling like we need a bit of cosiness, it’s cold or someone needs cheering up then this hug in a bowl hits the right spot.

1 Smoked gammon (medium)

1 Small Savoy cabbage / Half a big one (sliced into thumb width strips)

6/8 Medium potatoes peeled (depends how greedy you are)

1 Pork stock cube

2 Onions with a few cloves in (don’t worry if you don’t have cloves)

2 Bay leaves

Small bunch parsley (cut however you like, I roughly chop)

100ml Cream

2tsp English mustard

1tbsp Dijon mustard

1. Put the gammon in a pot, cover with water. Add bay leaf and onion with cloves in. Chop 2 potatoes up and add. Bring up to boil then turn down to simmer for 2-3 hours or until the gammon pulls apart.

2. Remove gammon from pot and chop into large chunks. Leave aside.

3. Chop rest of potatoes into rostie sized chunks and add. Cook for half an hour

4. Add savoy to the pot. Cook for 10 mins

5. Add cooked gammon, cream, white pepper and chopped parsley (small bunch)

6. Serve with French bread with loads of butter on and Dijon/English mustard on the side.

Bo La Lot Recipe

I grew up in Hackney central and for birthday meals we would go to the Vietnamese restaurants on Mare Street and Kingsland road. Bo La Lot was a favourite. Betel leave wrapped around fragrant lemongrass marinated pork and beef mince then charred under the grill.

At home ee serve ours with our own dipping sauce and usually sticky rice or noodles with stir friend ginger and garlic greens.

Ingredients

Bo La Lot

250g beef mince

250g pork mince (just use beef if needed)

4 gloves Garlic grated

2 tbsp fish sauce

2tbsp lemongrass finely chopped

2tbsp sugar

2 shallots finely chopped

One pack of betel leaves. Approx 20-30 (I get mine from Starlight on Mare Street E8. If you really can’t locate any, why not try with jarred vine leaves that you can get in your local Turkish shop)

Dipping sauce

1 passionfruit

1 tbsp fish sauce

1tbsp soy sauce (or gluten free alternative)

1 tbsp lime juice

1 tsp sugar

1/4 scotch bonnet chilli deseeded and finely sliced

1tbsp sweet chilli dipping sauce

Toppings

Fresh mint

Chopped salted peanuts

Method

1. Mix all the Bo La Lot ingredients together apart from the betel leaves. Let marinate for at least 2 hours. I’d recommend doing this the night before.

2. To make the dipping sauce mix all ingredients in a bowl and set aside.

3. Pick each betel leaf from the stem and wash. Lay on kitchen towels to dry.

4. When you are ready to assemble, give the beef mix another mix in the bowl as marinade juices will sink to the bottom.

5. Place a leaf shiny side down with the stem base closest to you. Pinch out some of the mix, about a cocktail sausage size but a little thinner and place horizontally on the leaf.

6. Fold in the sides of the leaves, and roll away from you until it’s wrapped up. Sometimes the leaves are smaller and you can’t tuck the sides in first, that’s fine!

7. Once you’ve run out of either filling or leaves, you’re ready to grill. Place betel leaf parcels on a tin foil lined oven tray and place under the grill on a high heat for 8 minutes turning twice. This stage can also be done on the bbq, in which case place all parcels on two wooden skewers and grill for 5 mins max, or until they are charred lightly.

8. Serve with chopped peanuts and mint leaves on top. Accompanied by the dipping sauce.

9. Let me know how you get on!

Visit Margate

Let’s start with our hometown, Margate. We moved here seven years ago to open a little wine bar called Urchin Wines but also to start a family. I used to come on day trips with family as a kid, they were so much fun. Totally smitten with the skies and Cliftonville reminding me a little of Dalston ( where I grew up), it didn't take us long to settle in. It had a fantastic art scene, with independent galleries hosting openings on a weekly basis, which has continued. Since then it’s become a whole load busier, especially in summer. Our favourite time of year is September when the beaches quieten down a little and tables at your favourite spots become available, but the summer buzz is a hoot, especially at Margate Pride.

Every Saturday there is an Old town market with a range of stalls, Alexandra Mann (handmade garments from deadstock vintage fabric) is a fave, she uses vintage fabric to make wonderful all size inclusive garments! I have a pair or drawstring gingham trousers which I live in.

Tracey Emin has opened TKE studios, offering artist studios to a range of young artists and creatives. Also on the site is ‘A Place To Grow” a cafe and training kitchen helping 18-24 year olds in Thanet into future employment within the hospitality industry. What Tracey has given to Margate is invaluable and lasting, a fantastic legacy. #Traceygiveth

Here’s a list of recommendations…

Favourite beach? Walpole Bay tidal pool with the kids. We swim, sun bathe, BBQ, crab off the wall, watch sunset, go for walks with friends. Many a wonderful time has been spent there.

Best breakfast? Good Egg for baked eggs and all the delicious Middle Eastern inspired delights they have to offer & Dalby cafe for a classic fry up done excellently

Favourite coffee? Forts (Flat White) or Cliffs (iced)

Where to go for lunch? Dory’s for seafood and tasty wine. The prawn cocktail is to die for.

Dinner? Bottega Caruso. Big birthdays, wedding meals, first meals post babies being born etc you name it, we are there. The food is divine, the atmosphere is perfect and Harry and Simona are the most incredible hosts. It's the best Italian food you'll find outside Italy, hands down. Other fab dinner places are scattered across town too, Angela’s (fish) , Streets (Indian street food), Casa (Pizza)

Sunset drink? Dive for Margaritas and tacos or Walpole Bay Hotel for a G&T after a long day at the beach.

Best viewpoint? Botany Bay is pretty spectacular with it’s huge chalk towers.

Best sandwich? Picnic for delish deli bits and the best burnt Basque cheesecake

Tastiest ice-cream? Ramsay & Williams’ honeycomb ice cream. They make all the ice cream in house and oh my lordy, you are in for a treat.

Favourite bar? We love the Tap Room quite a lot, small place up in Cliftonville. Also check out the wine bar Sète which has a selection of our ceramic veg plates in the window.

Best Hotel? Angelas Rooms. All rooms with sea views and beautifully designed decor.

Must visit shop? Albion stores is a local clothes and lifestyle shop. Selling a strong selection of clothing brands, art works and records.

What to Do with Kids? Summertime, spend the day on the beach with the kids and visit the Turner Gallery. Winter, head to the Rose in June for Negronis and burgers followed by a beach walk (if it isn’t too blustery) We love the beach in winter, as you can enjoy a bit of fossil finding without the crowds around. Clayspace also offer some family friendly classes.

M xxx

Have you seen our ode to Margate? The Margate Harbour Arm spoon rest?

Clams, Raspberries & Dill Recipe

I first ate a version of this at a delicious supper club hosted by our wonderful friend Anna Lounguine. I couldn't get the flavour combinations out of my head, so I recreated it and it’s been a firm favourite for special occasions.

The tartness of the raspberries and the aromatic dill compliment the clams entirely. It’s extremely easy to make too!

Ingredients

1kg of Fresh Clams

4 gloves Garlic grated

50g butter (omit if dairy free)

Small glass of white wine

1 small bunch of Dill roughly chopped

1 punnet of Raspberries

2 tbsp EVOO

1 tbsp Raspberry vinegar, elderflower vinegar or just Cider vin. Whichever you have!

Half a lemon zest & juice

Method

1. Clean those clams (see footnote)

2. In a large saucepan add half the butter followed by the 3/4 garlic and fry for one minute.

3. Add clams and white wine. Steam with lid on until the clams start to open. Gently stir once or twice to move heat around.

4. Remove the clams with a slotted spoon and place in a large bowl. Do not throw the liquid away!

5. Pour it into a small saucepan, being careful to leave the very last bit, which may be sandy. Discard the sandy dregs.

6. Reduce the sauce on a medium-high heat for 2 minutes, add the raining butter and whisk it in.

7. Pour the sauce over your clams.

8. Crush the raspberries into a medium sized bowl and add dill. Add vinegar, EVOO, lemon zest & juice. Mix it together and saeason with salt & pepper to taste.

9. Pour over the clams, gently mixing. Serve and enjoy!

** clam cleaning tips here

Willow Crossley x Minnie-Mae Studio

It has been a joy to co-design these candlestick holders with Willow and her team. A perfect combination of spots, stripes and florals we think! Column like structure, with a scallop edged flower top and bottom, featuring a hand-painted green oxide design. The candlesticks are available as part of Willow Crossley’s summer collection, which is called ‘Under the Tuscan Sun’.

“Beautifully hand-crafted and painted for us by ceramicist Minnie-Mae, these candlesticks in a green and white colourway are the finishing touch to your summer table. Vintage in feel, they evoke a nostalgic nod to summers gone by and you’ll want to keep them forever. Choose from a petal or wavy motif, and dot them down the table for a beautiful summer soiree.”

Buy here