The LuncHTAbles / HTA Design LLP Recipe Book

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The Lunchtables at 50

Thanks to everyone at HTA who has contributed to the making of this recipe book.

contents m o n day Chinese New Year Sticky Ribs Sweet Potato & Brazil Nut Curry Spicy Sausage Pasta Chickpea Grills & Pitta Coconut Chicken & Salad Watercress Pea & Mint Soup Mushroom Risotto Chocolate Brownie No-bake Granola Bar

T hur s day 10 16 20 24 28 34 42 46 50

t ue sday 4 Cheese Mac ‘n’ Cheese Sweet Potato & Pepper Chilli Beef Lasagne Posh Cod ‘n’ Chips Salmon & Creamy Lemon Sauce Venison Stew & Dumplings Lamb Rendang Cabbage & Bacon Gratin Cream of Tomato Soup Muhallebi

60 66 70 74 82 86 90 98 102 106

Wedn e sday Chilli Roast Cauliflower Crayfish Salad Shepherd’s Pie Lamb & White Bean Stew Chicken & Mushroom Pie Black Dahl Pasta Puttanesca Fresh Pasta Lemon Drizzle Cake

116 124 128 134 142 148 154 160 168

Rainbow ‘Pride’ Salad Teriyaki Salmon & Stir Fried Noodles Simple Kedgeree Nepalese Lamb Curry Stonebass & Chorizo Fricassee Smoked Haddock & Prawn Chowder Italian Vegetable Pie Courgette & Aubergine Parmigiana Balmoral Chicken, Neeps & Tatties French Toast & Blueberries

176 180 184 189 192 198 202 210 218 224

F r iday Chicken Basque Traditional Pasta Bolognese Spiced Pumpkin Soup Thai Green Curry Chickpea Patties Bang Bang Crispy Chicken Bangers Mash & Jazzy Beans Christina’s Fish Pie Nut Roast Fluffiest Ever Pancakes

230 236 240 248 256 264 268 272 276 284

We e k e nd Coronation Chicken Duck Breast & Dauphinoise Cauliflower Cheese Smoked Salmon & Eggs Puff Pastry Pizza Orange & Fennel Chicken Mackerel Pâté Beetroot & Goats Cheese Salad Chilli Fried Tofu Quick & Easy Banana Bread

294 300 306 310 314 320 324 326 332 336

“ HTA has put its people-based culture at the heart of its work, both physically and philosophically.

AJ Employer of the Year judges 2018 HTA Design is a highly successful, people driven business.

Investors in People assessment 2019 We are of course extremely pleased that the convivial atmosphere of our practice is increasingly recognised in such accolades as these. There are many factors that go towards our mission as a practice of ‘Making Great Places, and a Great Place to Work’, but FOOD always plays a central role.

1969-2019 50 years of HTA

Our new studios are designed around a central space where we come together socially, creatively, professionally to meet, eat and greet. For much of the time the café tables are in use on projects, and also as a place to review work – formally at the Monday Afternoon Design Reviews and whenever necessary on the whiteboard throughout the week. Once a year, our Winter Exhibition brings together the endeavours of the practice from the preceding twelve months so that we can share our experience and achievements.

As well as lunch, early in the day we serve a diverse breakfast buffet, and the servery acts as a bar for drinks and snacks at evening events like Tuesday’s regular Show and Tell, when invited guests present on a wide curriculum of built environment related topics to an internal and invited audience.

Come party time, we have enjoyed miniature golf, skittles, roller skating and discos.

We think our ethos of ‘creative collaboration’ is sustained by our habit of eating together, by the serendipity of the conversations that take place over meals and the friendships that emerge alongside our professional lives. Lunch tables are the heart and soul of the practice.

So after half a century, during which time the practice has grown from four founding partners to over 200, what better way to celebrate than a cookery book?

We hope you enjoy the cornucopia in these pages and the themes and key projects in the history of the practice that we have woven into the narrative. It all happens at our LuncHTAbles. We hope our recipes happen for you.

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50 years of lunchtables After Bernard Hunt and John Thompson set up in practice in 1969 they were joined by Prince Richard of Gloucester and Edward Burd to form Hunt Thompson Associates. From the beginning the founding partners met for lunch daily at home to chat, to discuss ideas and talk about project issues over soup, salad, bread and cheese. From their first office at 69 Parkway in Camden Town the team would make its way to the Burd house at 100 Albert Street nearby most days, occasionally the Thompson house at no. 49. When offices were established in a flat on the housing estates being improved by the practice, lunch was provided there too.

Images of Hunt Thompson Associates’ offices as featured in the Architectural Review 1969

After moving to 79 Parkway in 1986, the conversion from warehouse to office incorporated a catering kitchen and space was made for everyone to sit together and eat. Two part time cooks were persuaded from behind the counter at Roberson’s art supply shop, next door - artists whose creativity reached well beyond the kitchen to enrich the culture of the practice.

1969-2019 50 years of HTA

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In 2007 HTA Architects Ltd. moved to Camden Studios on Kentish Town Road installing a much bigger kitchen.

Long serving artist-cooks, Jane Ross and Christina Johnston, heart and soul of the working day, helped to sustain the transition. It was not unknown for clients to schedule meetings for 12.30 just to enjoy lunch at HTA.

When HTA Design moved to a new studio spaces at 78 Chamber Street in London, alongside our new studios at Leith Walk in Edinburgh and Piccadilly Gardens in Manchester, the design of the catering kitchens was as important as providing desks and a good quality space. Now central to the layout of these lovely offices as well the continuing culture of the practice - breakfast, lunch, evening drinks and sometimes our fish pie suppers feed our spirits, our staff, collaborators friends and clients. Long may it last!

1969 - 2019

Staff outside the 69-79 Parkway office after the move in 1969

From the very beginning of Hunt Thompson Associates the four founders would meet over food every lunch time talking over their ideas and concerns regarding various projects... ...and so tradition was born

The Lunchtables at 50

Health & wellbeing

Our approach to health and wellbeing begins with creating an office culture that supports healthy lifestyles. Our studios in London and Edinburgh are designed around the Lunchtables and the kitchen.

This is the physical and metaphorical heart of the organisation.

Every lunch time people sit down together and eat a nutritious meal. Throughout the day and in the evenings the Lunchtables are used for crits, meetings and presentations. The organisation is stronger if all staff feel their contribution will be respected and valued. Getting to know each other over lunch helps people feel more confident about making their own contribution. Increasingly, the neighbourhoods we design use less space for cars and leave more room for the greenspace and landscape that contributes so positively to health and well-being.

Our landscape designs have become less formal and this in turn provides a more

biodiverse habitat that supports more wildlife and reduces the maintenance requirement for our clients. It’s a virtuous circle: the improved environment makes walking and cycling more enjoyable, people do these things more and they are healthier as a result. It’s biophilia: we all seek connections with nature and other forms of life.

The way homes in these neighbourhoods are made is changing. Site based builders are transforming into factory-based manufacturers. The majority of homes we deliver are now factory assembled.

They embody far less energy than their traditional counterparts and their factory assembly results in far less waste. They are efficient to construct on site, using about 10% of the site-based workforce required for an equivalent traditional build.

That’s a 90% reduction in the traffic to and from sites, often in city centres. Reducing construction traffic through cities improves

1969-2019 50 years of HTA

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the health and wellbeing of those who live and work there.

Meanwhile, our more skilled, factory-based workforce can cycle to work in the same place every day, and work in safer, healthier and more pleasant conditions than their sitebased counterparts used to.

When these buildings reach the end of their life they will be disassembled, rather than demolished, and the vast majority of material will be recycled.

HTA continues to acknowledge its roots in community architecture, which is apparent in our longstanding values.

In addition to basic ethical principles of honesty and integrity, we follow certain principles and standards of

The Lunchtables at 50

behaviour which form our cultural and commercial values. These are: creativity, collaboration, commercial value, care for each other, continuous improvement and curiosity.

Each value was selected by our staff, through an open discussion about what they believe to be the fundamental values of the practice and what it stands for, as well as what we aim to deliver in our work.

We believe that our values embody our practice and our project work; how we relate to each other, our clients and the communities in which we work.

[ CREATIVE ] HTA Value #01 Good design, that is both uplifting and sustainable, links creativity with innovation. Our processes are designed to stimulate and allow the maximum opportunity for creativity. We value research, enable innovation and provide an evidence base for advice and decision-making.

M O N D AY A lunchtime Monday Management Meeting previews the week ahead and programmes the afternoon of creative crits with our Monday Design Review held at the Lunchtables.

chinese new year sticky ribs & asian slaw These ribs are a real crowd pleaser that can be set in the middle of the table for everyone to get stuck in!

The sweet, sticky glaze is complimented perfectly by a fresh, crunchy asian slaw and you can cook & marinade the ribs well ahead of time, popping them in the oven an hour before you eat.

Serves 4

For the sticky ribs:

For the asian slaw:

1 rack of ribs (should contain 10-12 ribs)

1 red cabbage 1 bunch spring onions

500ml bottle full-fat coke 4 radishes 3 tbsp tomato ketchup 1 cucumber 3 tbsp sweet chilli sauce

2 red chillies

2 garlic cloves

1 garlic clove

2 tbsp brown sugar

olive oil

2 tbsp soy sauce

sesame oil

salt

soy sauce

pepper

fish sauce (optional)

sesame seeds

salt & pepper

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1. Pre-heat the oven to 160oC. Place your rack of ribs in a deep sided oven proof dish and pour over the coke. Top up with water until just covering the ribs then seal tightly with tin foil and place in the oven for 2-3 hrs.

2. Peel and dice your garlic before placing it in a saucepan along with the ketchup, sweet chilli, brown sauce and sugar.

Heat gently, stirring continuously until starting to boil. Let it boil for a few mins and remove from the heat. This is your marinade.

Tip - don’t forget to stir otherwise the sugar will burn and stick to your pan which is a nightmare to clean!

3. Once cooked, remove the ribs and dry them with kitchen roll.

4. Cover the ribs in your marinade and leave for 1hr-24hrs in the fridge. Tip - the longer you can leave them to marinate the better but they will still be delicious if you can only leave them for a shorter period of time.

5. Once you are ready to cook the ribs, pre-heat the oven to 220oC. Place them in the same dish as before and stick in the oven for 45mins -1hr or until they have started to caramelise and go sticky. While your ribs are cooking, prepare the slaw.

6. Finely slice your red cabbage, radish, spring onion and cucumber, mixing them together in a large bowl.

7. In a separate bowl combine your olive oil, sesame oil, soy sauce, garlic, chilli and fish sauce (if using it). Tip - if you are not using fish sauce use more soy sauce so you still get that salty tang coming through.

8. Taste and adjust the seasoning to your own preference then mix the dressing with the veg and leave for 30mins-1 hr before serving.

9. Once your ribs are out of the oven, sprinkle with sesame seeds and serve with the asian slaw.

New Years Sticky Ribs & Asian Slaw

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Prep time:

did you know...?

Approx 1-24 hrs

This dish is served on Chinese New year and is just one of the dishes that are informed and inspired by our large mix of multicultural staff members that we’re proud to have here at HTA.

Cook time: Approx 3 hrs

Difficulty: *** Move over Mssr Blanc - you’ve arrived!

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fish n chips

bigos patatas bravas

coq au vin jollof

Celebrating HTA’s Multicultural Staff

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Sweet potato & Brazil nut curry This is a super tasty vegan-friendly dish that provides a hearty & healthy meal that is also ethical & environmentally friendly. Now c’mon - what’s not to love?!

Serves 4

500g sweet potato 50g roughly chopped Brazil nuts 2 red onions 1 red pepper 3cm ginger 5 garlic cloves 10g fresh coriander 3 tbsp desiccated coconut ½ tbsp ground cinnamon ½ tbsp Chinese 5 spice ½ tbsp turmeric 1 tsp chilli powder 200ml coconut milk 1 tbsp dark soy sauce 1 tbsp light soy sauce

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Prep time: Approx 20 mins

Cook time: Approx 1 hr

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Peel your sweet potatoes and the onions. Cube the potatoes, roughly chop the onions and Brazil nuts, de-seed and finely slice the peppers, ginger & garlic and finely chop the fresh coriander.

2. Cover the sweet potato in a pan with cold water and bring to the boil over a high heat for 10-15 mins until tender.

3. Fry off your onion, ginger, garlic & red pepper for 3 mins stirring continuously.

4. Stir in your spices and cook for 1 min until fragrant.

5. Add in your coconut milk and leave to cook for a further 5 mins.

6. Add the cooked and drained sweet potato as well as both the light & dark soy sauces to the veg and spice mixture. Bring to the boil and then leave to simmer for around 10 mins.

7. Stir in the chopped coriander, Brazil nuts and desiccated coconut and you’re ready. Serve with cooked rice, flat bread and Greek yogurt.

Sweet Potato & Brazil Nut Curry

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Did you know...?

We’re committed to making our lunches ethical and with their carbon footprint in mind, we always do ‘veganuary’ serving our staff an entirely vegan meal every day for a whole week at the beginning of the year, really starting things off on the right foot we like to think.

The Lunchtables at 50

Spicy sausage pasta This dish serves as a great one-pot quick and simple recipe that’s ideal for those winter mid-week nights when you need something fast, hearty and tasty.

Serves 4-6

6 toulouse sausages

1 tbsp chilli flakes

400g penne pasta

250ml red wine

2 red onions

200ml double cream

1 tin tomatoes

100g grated parmesan

1 fresh chilli

1 tbsp tomato puree

3 garlic cloves

olive oil

1 sprig rosemary

salt & pepper

1 tbsp fennel seeds

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Prep time: Approx 20 mins

Cook time: Approx 1 hr

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Remove the sausage meat from your sausages and put aside in a bowl for later.

2. Grate your parmesan, peel & dice your onions, crush your garlic and dice your chillies keeping the seeds.

3. Heat a generous drizzle of oil in a large saucepan over a medium heat. Once hot, add your onion, garlic, chilli, fennel seeds and rosemary. Fry until the onions have gone soft and translucent.

4. Add your sausage meat to the pan. Tip - make sure to break up the sausages to avoid getting lumps in your sauce.

5. Once browned add your wine and leave for around 20-25 mins until the sausage meat has cooked through.

6. Once the sausage meat has cooked through, add your tomato puree and tinned tomatoes and bring to the boil. Once boiling reduce to a low heat.

7. At this point, add your grated parmesan and double cream and give at all a good stir.

8. Cook your pasta. Tip - I would recommend cooking for 2-3 mins less than packet instructions to give you that perfect ‘al dente’ pasta.

9. Once the pasta has cooked, mix it with the sauce in the pan and serve.

Spicy Sausage Pasta

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chickpea grills & pitta This chickpea mixture is best prepared in advance in a true Blue Peter style ‘and here’s one I prepared earlier...! Having it ready the day before you plan on cooking is ideal.

Serves 4

For the chickpea grills:

25g jalapeño

500g canned chickpeas

½ garlic clove

1 lemon

1 lime

100g panko breadcrumbs 15ml extra virgin olive oil 25g cumin

For the oregano mayo:

50g coriander

150ml vegan mayonnaise

2 red onions

25g oregano

75ml olive oil

seasoning to taste

For the tomato salsa:

For finishing:

3 vine tomatoes

4 wholemeal pitta breads

25g fresh coriander

100g watercress

½ red onion

1 dutch tomato

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Prep time:

Craig Says...

Approx 40 mins

Cook time: Approx 20 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

Once you have prepared and shaped your chickpea mixture, you can also freeze them at this point and have them ready there for whenever you need a quick option to hand.

“

1. Juice and zest the lemons, peel & dice 2 of the onions and finely chop the coriander.

2. Add the chickpeas, lemon zest, lemon juice, cumin, two thirds of the coriander and some salt & pepper into a food processor, and blitz. Place the mix into a bowl with the onions and 80g of the breadcrumbs (keeping the rest for step 3).

3. Shape your mix into 8 mini burger grills (about 6cm in width), press remaining breadcrumbs onto both sides and chill for at least 10 -15 mins but preferably 24 hours.

4. Pre-heat the oven to 180oC. Roughly chop the oregano and add to the mayonnaise. Season with salt and pepper.

5. Peel the garlic and remaining half an onion and finely chop.

Roughly chop the jalapeños and tomatoes and juice your lime. Add these all in a bowl with 2 tbsp extra virgin olive oil and the remaining coriander. Season, mix well and pop in the fridge to chill with the oregano mayo until required for serving.

6. Heat the olive oil in a frying pan over a medium heat. Once hot seal the burger grills for 1 min or so on both sides.

7. Place onto a baking tray and into the oven for 10-15 mins.

8. Slice the pitta bread open in half to create two pitta pockets. Cut your dutch tomato into 4 slices.

9. To serve, fill each half pitta with 1 chickpea grill, top with the watercress, tomato slices and then drizzle over the mayo & salsa.

Chickpea Grills & Pitta

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coconut chicken & salad This is a simple, quick and easy recipe to treat your friends, family or just yourself to at any time of the year. This goes really well with a simple tasty garlic mayonnaise & mixed salad.

Serves 4

For the chicken:

For the dressing:

8 large skinless & boneless chicken thighs

25g garlic puree

panko breadcrumbs

150g mayonnaise

2 limes

1 handful parsley

For the mixed salad:

1 red chilli

1 curly endive lettuce

2 tsp cumin powder

100g watercress

75g desiccated coconut

100g cherry tomatoes

25g garlic cloves/puree

½ cucumber

150ml olive oil

½ red onion

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Prep time:

craig Says...

Approx 30 mins

I choose to use chicken thighs for this recipe as they prove more juicy and moist, but you can just as easily use breast if you prefer and it works just as well.

Cook time: Approx 25-30 mins

Difficulty: * Beans on toast is your regular go-to

“

1. Preheat the oven to 200oC. Juice and zest your limes.

2. Place the chicken in a large bowl with the lime zest and juice, cumin powder, chilli, garlic, seasoning and olive oil. Mix well before covering and set aside for later.

3. Chop your parsley and add 2/3 together with the breadcrumbs and coconut.

4. Rub the breadcrumbs mixture all over the chicken covering both sides thoroughly.

5. Place your chicken on a rack sitting in a roasting tin, drizzle a little with the oil, then bake in the preheated oven for 25 mins until cooked through and tender.

6. For the dressing, mix your garlic puree and remaining chopped parsley together with the mayonnaise in a bowl for later.

7. Wash your lettuce leaves and mix in your watercress, tomatoes chopped cucumber and sliced red onion season with salt and pepper and set aside for serving.

8. Once the chicken is ready and fully cooked, serve with the side salad and mayonnaise dressing.

Coconut Chicken & Salad

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The Lunchtables at 50

HTA developed the idea of suburban intensification where the low-density suburbs that are well served by public transport become denser to house the increasing population.

2011

supurbia

watercress Pea & mint soup A tasty refreshing soup that’s great with warm rustic buttered bread. An absolute superstar all rounder, it takes no time at all, can be stored in the fridge to last all week, and is suitable for freezing.

Serves 4

100g watercress 150g peas 100g mint leaves 400g potatoes 100g onion 1l vegetable stock (made with 50g stock cube) 50ml olive oil 10g caster sugar salt & pepper

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Prep time: Approx 15 mins

Cook time: Approx 25 mins

Difficulty: * Beans on toast is your regular go-to

1. Peel your potatoes and onions, finely dice the onions and cube the potatoes.

2. Heat a generous drizzle of olive oil in a saucepan. Once hot add the onion and half of the mint & watercress. Tip - add these two ingredients whole as the stalks are also full of flavour. Sweat this off for 2-3 mins.

3. Make up your stock to 1l. Add the stock, potatoes and 2/3 of the peas to the saucepan.

4. Bring to the boil and simmer for 20 mins or until the potatoes are soft.

5. Add the remaining peas, mint and watercress and allow to cook for a further 5 mins.

6. Remove from the heat and blend together using a stick blender until smooth. Tip - you can also use a food processor and if you require it to be an even smoother consistency you can pass through a sieve after blending.

7. Season with salt and ground black pepper and also add a little caster sugar to taste. Stir in your seasoning.

8. Serve with warm crusty bread.

Craig Says...

For those of you who like your food on the spicier side, you can add a little cajun pepper to this soup. It goes great and gives it a wonderful little kick. Just go easy though!

Watercress Pea & Mint Soup

“

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The Lunchtables at 50

Before regeneration 80% of residents would have preferred to leave the neighbourhood in Ealing, but with early phases completed a new survey confirmed 80% would now choose to stay.

2009-2018

acton gardens

south acton 5

mushroom risotto Lots of you may inwardly groan at the thought of a risotto and being chained to the stove stirring relentlessly. We get it. But groan no more, this recipe has the risotto cook in the oven. We can’t guarantee there’s no stirring, we’re not magicians after all, but there is definitely less.

Serves 4-6

50g dried porcini mushrooms 350g wild mushrooms 400g arborio rice 150g parmesan 60g salted butter 1 onion 150ml dry madeira salt & pepper Optional extra: 75g pancetta

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Prep time:

ED Says...

Approx 25 mins

Cook time: Approx 45 mins - 1 hr

Difficulty: *** Move over Mssr Blanc - you’ve arrived!

I’d suggest serving this with fresh green salad and crusty bread as well as some crispy, salty pancetta stirred through (if not catering for vegetarians that is!).

“

1. Pre-heat the oven to 150oC and soak your dried porcini mushroom in 750ml of boiling water and leave for at least half an hour.

2. Peel and dice your onions and chop the fresh mushrooms.

Tip - be sure not to chop your mushrooms too small as they will shrink down quite a lot as you cook them.

3. Melt the butter in a pan and fry off the fresh mushrooms with the onions in the butter.

4. Drain your porcini mushrooms and set aside the liquid as this will be needed later. Chop them roughly and add to the pan with the fresh mushrooms and onion.

5. Turn down to a low heat and let the mushroom mixture cook out slowly for 20 mins.

6. Add your arborio rice to the pan, giving it all a good stir to ensure that the rice is properly coated. Cook for a further 20 mins.

7. Add the Maderia and liquor from the soaked porcini and stir well.

Bring it to the boil over a medium heat.

8. Mix in the parmesan before decanting the entire mixture into a deep-sided lasagne dish and then place in the oven for 30 mins.

Tip - make sure that you stir every 10 mins or so to stop it sticking.

9. Remove and leave to cool for 2 mins before serving.

Mushroom Risotto

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The Lunchtables at 50

chilli Chocolate roast Brownies cauliflower This is a family Brownie recipe, heavy on the butter and sugar, a squidgy to eat.

This is a great dishbut from Oklava, delight a Turkish/ We hadcook you at ‘butter’, Cypriot book. . Weright? serve it with bulgar pilaf, fennel yoghurt and hummus. And don’t Approx. 10 servings leave out the sumac dressing, it’s made for it!

Serves 4-6

1 cauliflower 2 heaped tablespoons of Turkish hot pepper paste.

4 heaped tablespoons of Turkish sweet pepper paste.

120g dark bournville chocolate Extra butter virgin olive oil.

120g A large handful of flat leaf parsley.

225g sugar 1/2 red onion 70g plain floursliced very finely.

5 medium-large tablespoons ofeggs pistachio nuts, toasted 2 and roughly chopped.

1 capful vanilla essence Flaky sea salt and sumac.

Optional extra: handful of walnuts

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Prep time: Approx 20 mins

Cook time: Approx 25-30 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Melt the butter and chocolate together, either in a bain-marie or gently, in a saucepan. Put aside to cool.

2. Beat the eggs gently with a fork, then mix in the sugar and beat more vigorously.

3. Once the eggs and sugar are thoroughly mixed, add the flour, and finally stir in the chocolate/butter mix and add the vanilla essence and walnuts (if using).

4. Grease a steel baking dish and have a spoonful of flour coat the greased sides by tapping it all around the baking dish until you have a greased and floured fine coating all over the inside surface.

5. Pour in your brownie mix and bake at 1800C for 30 mins. Do not overcook. Tip - a knife should come out clean when inserted into the centre, but there should be a lovely squidgy middle and a lighter coloured, crisp top.

6. Allow to cool then cut into squares and enjoy.

JANE Says...

For any non-french speakers, a bain-marie simply translates as ‘Bath’ and it is one of the oldest methods of heating food slowly or keeping it warm. To do it yourself simply put a heatproof bowl over a pan of barely simmering water and voilà!

Chocolate Brownies

“

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no-bake granola bar This banana almond butter bar is a great quick and easy, guilt-free protein bite that everyone can enjoy and requires no baking almost sounds too good to be true...

Approx. 8 servings

130g regular/gluten free rolled oats 1 banana 35g whole roasted unsalted almonds 4 tsp ground flax seed 40g dried cranberries/sultanas 60ml maple syrup 60g almond spread/soya butter pinch cinnamon

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Prep time: Approx 15 mins

setting time: Approx 45-60 mins

Difficulty: * Beans on toast is your regular go-to

DID YOU KNOW..?

Every day we get fresh fruit delivered for all staff with our supplier planting a fruit tree in Malawi for every order. In the months of April, May & June alone we have contributed to the planting of 183 fruit trees!

1. Combine your oats, smashed banana, almonds and flax in a large bowl, mix well and set aside.

2. Heat a small saucepan over a low heat. Once hot add the maple syrup and almond (soya) butter, stirring until slightly warmed and well mixed.

3. Pour the hot syrup & butter mixture over the cold oat mixture and stir well until all ingredients are nicely combined.

4. Line a 20cm x 20cm pan with parchment paper and pour in your granola bar mixture. Layer another piece of parchment paper over the top of the mixture and pat down until it’s well spread in the tin and even across the top.

5. Keep covered and place in the refrigerator or freezer for 45-60 mins until hardened. Then cut into 8 equal pieces, serve and enjoy!

Tip - This recipe is a bit too good to be true so to add a bit of naughtiness to it, drizzle melted dark chocolate over the granola mix before step 5. This is of course optional but well worth a try!

No-bake Granola Bar

“

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Good design relies on good thought for successful outcomes. Through their famous lunches, HTA support their design teams, clients and other visitors with excellent food for thought!

james pargEter Greystar

The Lunchtables at 50

Sitting within our 2,000 home masterplan, Block 5 showcases the convergence of purpose designed Build to Rent housing with the speed and quality benefits of modular construction.

2015-2019

greenford quay

[ Collaboration ] HTA Value #02 We share information fully and openly, using plain language and a wide range of media to communicate. We understand that complex problem solving requires diverse inputs and we work across disciplines and other boundaries to enable this.

T u e s d ay Being at the heart of each studio, the Lunchtables encourage interdisciplinary working on projects and across the practice, and create a welcoming place for evening events including the Tuesday Talks, Makery Make craft club and the HTA Winter Exhibition.

4 cheese Mac ‘n’ cheese Mac ’n’ Cheese is undoubtedly the ultimate comfort food & with the help of this recipe you should have it mastered in no time. Disappointingly though - no matter how hard you try - homemade mac ‘n’ cheese will never be the same garish orange colour as Kraft mac ‘n’ cheese...trust us we’ve tried!

Serves 4-6

400g macaroni pasta 100g red leicester 100g pecorino 100g parmesan 100g extra mature cheddar 40g all purpose flour 40g salted butter 400ml whole milk 1 tbsp english mustard 1 pinch cayenne pepper salt & pepper Optional extras: 200g pancetta/crayfish

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Prep time: Approx 30 mins

Cook time: Approx 45 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. To make the béchamel melt your butter in a saucepan over a medium high heat.

2. Once melted, stir in your flour and heat for 5 mins or until the edges start to go pale. Then start adding your milk bit by bit, making sure you whisk it continuously.

3. Once all of your milk is added, reduce to a low heat and bring to a boil, remembering to keep whisking. Tip - You will know it’s ready when it properly coats the back of a wooden spoon.

4. Once it has reached this consistency, mix in your cheeses, mustard, cayenne pepper, salt and pepper and set aside.

5. In a new saucepan, bring some salted water to the boil.

6. Add your pasta and cook for half the time outlined in the cooking instructions. Stir occasionally so that it doesn’t stick together. Tip - If you add olive oil it will stop your pasta sticking but will also make your mac ‘n’ cheese quite greasy so I’d advise not to.

4 Cheese Mac ‘n’ Cheese

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7. Once cooked, combine the pasta with the cheese sauce (and crayfish or pancetta if you are using them).

8. Place in a large deep sided dish and place in your oven for 30 mins at 1800C or until the top has started to go golden and crispy.

did you know...?

Our very own Ben Derbyshire was appointed as RIBA President in 2017 and this dish featured as part of his inauguration celebrations, being served to party guests on the evening.

The Lunchtables at 50

Sweet potato & pepper Chilli Perfect for cold winter nights when you’re feeling like something a bit virtuous but without sacrificing on flavour. Roasting the sweet potato adds great texture and you won’t miss the meat! Any leftovers are also ideal for packed lunches the next day.

Serves 4-6

14 sweet potatoes 2 red peppers 1 yellow pepper 2 red onions 2 cans tinned tomatoes 2 red chillies 1 green chilli 2 garlic cloves olive oil

1 tbsp cayenne pepper 1 tbsp smoked paprika good quality veg stock salt & pepper Optional extras: sour cream strong cheese

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Prep time:

1. Begin by preheating your oven to 180oc. Prepare your potatoes by peeling & cutting them into 1cm cubes. De-seed and finely slice your peppers & chillies, crush your garlic and finely dice your onions.

Approx 20 mins

Cook time: Approx 1 hr

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

2. In a bowl, mix your paprika, olive oil, salt & pepper.

3. Toss the potatoes through the spice mix. Tip - the potato should have an even coating so don’t be afraid to get your hands dirty.

4. In a large roasting tray, spread the coated potato cubes out in a single layer and place in the oven for 30-45 mins or until soft.

5. In a thick bottomed pan, heat two tbsp of olive oil over a medium heat. Once hot, fry off the garlic and chilli with the red and yellow peppers as well as the red onion.

6. Once your veg are soft, add in the tinned tomatoes and your veg stock and season to taste with salt & pepper.

7. Bring to the boil and let it simmer for about 5 mins then reduce to a low heat.

8. Remove the potatoes out of the oven and add them to the pan giving it a good stir, to help incorporate all those flavours. Tip - if some of the potatoes start to break up it’s not a problem as this will only help thicken your chilli.

9. Cook for another 5 mins and then add your kidney beans. At this stage if you feel your chilli is a bit too thick then you can thin it out a bit by adding water or more veg stock and cooking for a further 2-5 mins.

10. Serve with steamed rice or your favourite type of bread to soak up all that sauce. You could also add any of the usual accompaniments to a classic chilli such as guacamole, salsa etc.

Sweet Potato & Pepper Chilli

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“

Last time I was at HTA I was crying‌firstly due to our fantastic award-winning scheme at Wandsworth, secondly for seeing some of the work they are doing for our competitors and lastly, for being given the task of slicing over 20 onions in their kitchen (all for charity of course)!

Lee Bishop Taylor Wimpey

The Lunchtables at 50

beef lasagne Granted, this recipe may take a few ingredients, a bit of time and certainly quite a lot of love, but it’s guaranteed to love you back every bit in return and we can assure you, you won’t regret it.

Serves 4-6

For the ragu:

100g parmesan

300g minced beef

salt & pepper

100g minced pork

For the cheese sauce:

1 onion

200g cheddar

1 carrot 3 garlic cloves 1 celery stick 60g pancetta

20g plain flour 40g salted butter 425ml whole milk

1 glass red wine

½ onion

250ml beef/chicken stock

1 bay leaf

100ml whole milk

2 cloves

3 tbsp tomato puree

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Prep time: Approx 30 mins

Cook time: Approx 1 hr

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Peel and dice the carrots and onions. Crush the garlic, dice the pancetta and slice the celery.

2. Heat some oil in a saucepan over a medium heat and once hot add the carrots, onions, garlic pancetta and celery. Cook for 10 mins until the veg have softened and the fat has rendered from the pancetta.

3. To the same pan, add the minced meats and allow to brown off for 15 mins breaking them apart with a wooden spoon as you go.

4. Once browned add the milk and wine. Leave this to boil until the liquid has reduced by half. Then stir in the tomato puree and cook this out for 5 mins before adding the stock and allow to boil for 1 hour on a medium-low heat.

5. Around 30 mins before the ragu is due to be ready, begin the cheese sauce. Gently bring the whole milk to the boil in a small saucepan with 1 halved onion, 1 bay leaf and 2 cloves.

6. Once boiled, turn off the heat and leave to infuse for 20 mins. Grate the cheddar and set aside.

7. In another saucepan, melt the butter, then add the plain flour. Stir continuously until a paste forms. Continue to cook for 2 mins.

8. Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the milk to the roux gradually, stirring as you go until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened.

9. Remove from the heat and stir in the grated cheddar and season with salt and pepper to taste.

10. Assemble your lasagne by layering ragu, lasagne sheets and cheese sauce in a deep sided dish, repeating 2-3 times. Once your layering is done, grate some parmesan over the top and bake in an oven at 180oC for 40 mins or until golden brown on top.

Beef Lasagne

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posh cod ‘n’ chips We’ve called this recipe posh cod but you can use any white fish fillets. Just ensure it’s a responsibly sourced and sustainable variety and then really the choice is yours, after all there’s plenty more fish in the sea!

Serves 4

4 cod fillets 4 large carrots 2 large potatoes 200g broccoli florets 200g frozen peas 200g spinach leaves 1 lemon 1 bunch thyme sprigs 2 tbsp olive oil 2 tbsp crème fraîche

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Prep time:

ED Says...

Approx 25 mins

The choice of potato is important for a good chip. A floury potato is best so look for King Edwards, Maris Piper, Romano, Desirée, or Russet potatoes.

Cook time: Approx 30 mins-1 hr

Difficulty: *** Move over Mssr Blanc - you’ve arrived!

“

1. Preheat your oven to 220oC. Peel and prepare your carrots and potatoes by cutting them both into thin batons. Zest and then slice your lemon and remove the leaves from your thyme sprigs.

2. Toss the carrots, potatoes, thyme and lemon slices into a large non-stick shallow roasting tray, with a drizzle of oil and season.

3. Cook for 25 mins, removing the pan from the oven once or twice and giving the contents a thorough shake up.

4. Put the broccoli in a pan of boiling water and cook for about 5 mins or until tender. Add your spinach and peas to the pan with the broccoli.

5. Once all the spinach has wilted and the peas are tender, drain thoroughly before adding to a food processor.

6. Blitz your green vegetables to a smooth purée and then stir through the crème fraîche, a pinch of the lemon zest and some seasoning.

7. Remove the roasting tray from the oven and lay your fish fillets on top of the chips. Return for 15 mins until the fish is just cooked through.

8. Make sure the green veg purée is still hot and serve alongside the fish and chips.

Posh Cod ‘n’ Chips

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The Lunchtables at 50

Our client had flown helicopters from this site and in the depths of a recession struck a clever deal to develop it for temporary use as the London 2012 Olympic sailing village.

2008-2012

officers field

salmon & creamy lemon sauce This recipe uses Marigold Bullion, which perhaps is not an ingredient many people have come across before, fear not however as it is easy to come by in most supermarkets and local health food shops.

Serves 4-6

6 pieces salmon fillet 30ml single cream 60g butter 2 tsp marigold bouillon 2 lemons 1 tbsp plain flour 1kg new potatoes 1 handful flat leaf parsley 500g sugar snap peas, mangetout or any other green vegetables

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Prep time: Approx 25 mins

Cook time: Approx 20-35 mins

Difficulty: * Beans on toast is your regular go-to

1. Preheat your oven to 180oC. 2. Place the salmon on foil or baking paper in a baking tray. Using half the butter, put a little blob on each piece and a grind of black pepper.

3. Put the potatoes in a pan with water and put on the hob to start cooking.

4. Add the rest of the butter to a pan and heat gently to melt. Add the flour and stir well, cooking the mix for 2-3 mins.

5. Boil a kettle. Mix the marigold bouillon with a cup of boiling water.

Slowly add to the pan and keep stirring until you have a good smooth consistency.

6 Juice one of the lemons. Add the cream and slowly the lemon juice.

Season to taste, or if need be, add a little more bouillon. This is your sauce. Tip - when the fish is cooked, you will add the juices from the baking tray to it to add flavour. Put aside for now, as you can reheat it later.

8. Put the fish in the oven for 20 mins or until cooked through.

9. Check the potatoes, when cooked, drain, add a little butter and sprinkle with the parsley.

10. All the sugar snaps need is some boiling water poured over them, just before serving.

11. Serve the fish and veg with the sauce poured generously over the top. Add lemon wedges for those who like lots of lemon with their fish.

Salmon & Creamy Lemon Sauce

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JANE Says...

This is a lighter version served with just green vegetables but it can also be served with lovely fluffy, creamy mashed potato as an addition.

“

The Lunchtables at 50

Venison stew & dumplings Venison is a very tender and delicious meat when cooked well. This makes a wonderful anytime-dinner or - when served with the dumplings - a fabulous Sunday roast option.

Serves 4-6

For the stew: 750g shoulder venison

4 tbsp blackcurrant conserve

300ml stock 160g pack cubed pancetta/chopped streaky 300ml ale bacon 2 tbsp soy sauce 125g small shitake 2 tbsp worcestershire mushrooms sauce 400g tinned chopped 3 tbsp olive oil tomatoes For the dumplings: 225g shallots 150g self-raising flour 2 garlic cloves 70g suet 2 tbsp fresh thyme 1 small handful parsley or 2 tbsp plain flour basil, chopped

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Prep time: Approx 1 hr

Cook time: Approx 2-3 hrs

Difficulty: *** Move over Mssr Blanc - you’ve arrived!

1. Preheat the oven to 170ºC. 2. Cut your venison into bite-sized pieces. Peel and finely dice your shallots and garlic. Remove the thyme leaves and finely chop.

3. Heat the olive oil in a large, oven-proof casserole dish and brown the venison, a few pieces at a time. Remove the meat from the pan and set aside.

4. Put the shallots, garlic, pancetta and mushrooms in the pan and fry, stirring, until golden brown.

5. Stir in the thyme and flour.

6. Return the venison with all the remaining ingredients and bring slowly to the boil.

7. Cover and simmer very gently for 2½ -3 hours or until the meat is melt-in-the-mouth tender.

8. Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley (if using).

9. Make a well in the centre of your dumpling mixture and add 3 tbsp cold water.

10. Mix to a dough, adding more water until it’s firm but pliable.

Divide into 8 equal pieces and roll into balls with a little more flour.

Chill until needed (which will be 30 mins before the stew is done).

11. Arrange the dumplings on top of the stew and cover with a lid, cooking for 20 mins before removing the lid and cooking for a further 10 mins.

12. Serve with creamy mash, carrots and some steamed tenderstem broccoli, or any other green vegetable you may have to hand.

Venison Stew & Dumplings

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The Lunchtables at 50

lamb rendang If you fancy a really rich and flavoursome curry we’d highly recommend this Malaysian lamb rendang. Pair it with a sticky jasmine rice and you’ve got yourself a real treat.

Serves 4-6

800g diced lamb shoulder 400ml coconut milk 1 red onion 4 garlic cloves 3 cm ginger 4 cm fresh galangal 3 kaffir lime leaves 2 cardamom pods 1 cinnamon stick 2 tsp dried chillies 2 tbsp desiccated coconut 4 tbsp vegetable oil 1 tbsp dark soy sauce 1 tbsp light soy sauce salt

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Prep time: Approx 20 mins

Cook time: Approx 1 hr

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

did you know..?

Our equity partners have been known to enjoy this recipe at one of their regular curry suppers which they’ve shared together since the earliest days of the creative partnership that is HTA Design LLP.

1. Heat a couple tbsp of oil in a pan. Once hot, add the lamb.

Tip - make sure not to over crowd the pan to allow for even colouring of the meat.

2. Whilst your lamb is browning, place your galangal, ginger, dried chilli, garlic, cardamom and the lime leaves into a food blender with a splash of warm water and some salt. Blitz this until it forms a smooth paste.

3. Once your lamb is brown remove from the pan and set aside.

4. Add a couple tbsp of oil to your pan and place over a medium high heat, once your oil is hot add your sliced onion and cinnamon stick. Cook for 2 mins or until your onions start to soften.

5. Add your paste to the pan and cook out. Tip - make sure to stir continuously so it doesn’t stick to the bottom of your pan. After 2 mins add your lamb, coconut milk and both soy sauces.

6. Bring to the boil over a medium heat and leave to simmer uncovered for 45 mins, until the liquid has reduced by half and the meat is almost falling apart.

7. Just before you serve, stir in your desiccated coconut and you’re done. A sticky jasmine rice is the perfect accompaniment to this curry.

Lamb Rendang

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It’s a pleasure to watch from my desk as the chefs gradually assemble the lunch each day, anticipating the enthusiastic 1pm queue (which always seems to emerge from nowhere…)

Claire BennIE Municipal

“

The Lunchtables at 50

The traditional materials and crafted quality of the faรงade reference the old Savoy Cinema and local conservation area, giving few clues of the advanced modular construction within.

2017-2018

savoy circus

savoy

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Savoy Circus

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The Lunchtables at 50

cabbage & bacon gratin Salty bacon. Creamy cabbage. Crisp, golden cheese topping. Need we say more? This little dish does exactly what it says on the tin, with satisfaction guaranteed and second helpings very likely.

Serves 4-6

1 large savoy cabbage 6 smoked bacon steaks 50g breadcrumbs 1 onion 300ml double cream 1 tbsp wholegrain mustard 1 knob butter (plus a little extra to grease) 15g grated parmesan (optional)

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Prep time: Approx 15 mins

Cook time: Approx 1 hr

Difficulty: ** You know your ‘fillet’ from your ‘flambé

1. Preheat the oven to 180°C. Shred the cabbage then peel and finely dice the onion.

2. Heat a large pan of salted water. Once boiling add the cabbage and blanch briefly until just wilted, then drain and set aside.

3. In a large frying pan over a medium heat, melt the butter.

4. Once hot, add the onion and cook until softened and golden.

5. Chop the bacon and add to the pan with the onion turning the stove up to a high heat to crisp.

6. Mix the cream and mustard together.

7. Reduce to a low heat and add the cream mixture to the pan followed by the cabbage. Season and toss everything together.

8. Grease a large baking dish with the remaining small amount of butter.

9. Tip in the cabbage mixture, cover with foil. Lay the bacon steaks out on a separate oven tray and cook both in the oven for 30 mins.

10. Preheat the grill. Mix the breadcrumbs and cheese together.

11. Take the baking dish with the cabbage mix from the oven and remove the foil.

12. Sprinkle the breadcrumb /cheese mix over the gratin and grill until golden.

13. Serve with the bacon steaks, new potatoes and vegetables of your choice.

Cabbage & Bacon Gratin

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The Lunchtables at 50

Cream of tomato Soup This recipe is perfect to warm the cockles on those cold winter nights. Fancy zhushing up this classic? Add a warm cheese toastie on the side for dipping.

Serves 4

12 vine tomatoes 2 onions 300ml water 75ml double cream 6 tbsp tomato puree 20g thyme 20g rosemary 2 tbsp sugar oil salt & pepper

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Prep time: Approx 15 mins

Cook time: Approx 1 hr

Difficulty: * Beans on toast is your regular go-to

1. To start, peel & dice the onions & roast the vine tomatoes (with the vines still attached) in a pre-heated oven at 180oc for 1 hour.

2. While they are roasting, fry off the onions until they are soft making sure they don’t colour.

3. Once soft, add the thyme, rosemary and tomato puree, cook this out for around 5 mins stirring it constantly to make sure it doesn’t catch.

4. Next, remove the stalks on the tomatoes and add to the pan along with your water. Bring to the boil and simmer for 1 hour.

5. After 1 hour transfer to a food blender and blitz until smooth.

6. Once smooth, pass it through a fine sieve (to help get rid of any seeds and bits of skin).

7. Once again bring to boil over a low heat, once boiling remove from the heat and add the cream and sugar and season with salt and pepper to taste.

Cream of Tomato Soup

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Ed Says...

To introduce a bit of texture to your soup you might enjoy the addition of some crunchy pumpkin seeds. To do this scatter them on a baking tray with a drizzle of olive oil and pop them in an oven at 180oc for around 10 mins or until lightly browned.

“

The Lunchtables at 50

MUHallebi Traditionally this Cypriot dessert is served with Rosewater syrup or a sprinkling of cinnamon and a strawberry jelly. We’ve adapted it slightly however by making a Rosewater coulis and serving with fresh strawberries as our take on this Mediterranean classic.

Serves 4-6

400g raspberries & blueberries (or a bag of frozen mixed berries) 200-400g strawberries 30g icing sugar 3 heaped tbsp caster sugar 3 heaped tbsp cornflour 1 pint milk 1 tsp of vanilla extract Optional extra: Rose water

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Prep time:

JANE Says...

Approx 30 mins

‘Hulled’ strawberries are simply ones with their tops cut off! The green leafy top of a strawberry actually has a name and is called the hull. I mean, who knew..?!

Chill time: Approx 2 hrs min

Difficulty: *

“

Beans on toast is your regular go-to

1. Combine the cornflour and around a third of the milk into a bowl.

2. Put the rest of the milk in a pan and slowly bring it to the boil.

3. Reduce to a low heat and mix in the rest of the cornflour /milk mixture, the sugar and vanilla extract.

4. Mix this all up with a whisk and keep on whisking until it turns into a thick custard.

Tip - this is the point at which to add the rose water if you are using it but this is optional.

5. Pour the Muhallebi straight into the serving dish or individual glasses, as you prefer, and leave it to cool.

6. For the coulis simply whiz up the mixed berries. Tip - you can add a little icing sugar and rose water to taste.

7. To serve, hull the strawberries, cut them in half and place on top. Decorate with drizzled coulis. Beautiful!

Muhallebi

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OUR Sustainability team Says...

Think of your carbon footprint. Frozen berries work just as well as fresh, and are a great thing to have in the freezer as a quick fix for when British berries are no longer in season, just ensure that your frozen fruits are originally UK grown.

“

The Lunchtables at 50

On completion, it was the tallest modular building in Europe at 29 storeys, built in under 12 months, it concluded a quartet of HTA projects in Wembley built by Vision Modular Systems.

2016-2017

apex house

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Apex House

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[ Commercial value ] HTA Value #03 We believe that to succeed we must prosper and so we place appropriate value on the contribution we make. We are committed to meeting the needs of our clients whilst offering clear advice on sustainable solutions of lasting value.

WEDNESDAY Hosting in depth Technical reviews of all projects in the centre of our studio spaces helps share knowledge and widen our expertise to deliver the best commercial outcomes for our clients and for the business.

chilli roast cauliflower This is a great Turkish/Cypriot dish which we serve up alongside helpings of bulgar pilaf, fennel yoghurt and hummus. And don’t leave out the sumac dressing, it’s made for it!

Serves 4-6

For the chilli cauliflower:

1 cauliflower 2 heaped tbsp Turkish hot pepper paste 4 heaped tbsp Turkish sweet pepper paste ½ red onion 5 tbsp toasted pistachio nuts extra virgin olive oil 1 large handful flat leaf parsley 1 tbsp sumac flaky sea salt

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Prep time: Approx 25 mins

Cook time: Approx 45 mins

Difficulty: *** Move over Mssr Blanc - you’ve arrived!

1. Heat the oven to 2100C. 2. Slice your onions and divide the cauliflower into chunky florets, rinse in cold water and pat dry.

3. Mix the two pepper pastes with olive oil and a little sea salt.

4. Rub the mixture all over the cauliflower florets and put them on a baking tray lined with baking parchment. The cauliflower is now ready for the oven.

5. Bake for 10-14 mins, or until just tender. You want to still have a good bite to it.

6. To finish, scatter the sliced red onion, pistachios and parsley on top, then drizzle the whole dish with the sumac dressing and an extra sprinkling of sumac before serving.

Tip - on the following pages are the recipes for the pilaf, yoghurt and hummus, (store bought hummus is also fine!) but to be well coordinated, we would prepare all of these before roasting the cauliflower.

Chilli Roast Cauliflower

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For the hummus: 800g tin chickpeas

2 lemons

75g tahini paste

1 tsp sumac

1 garlic cloves

flat leaf parsley

2-4 tbsp olive oil

1 pinch sea salt

1. Juice the lemons and finely chop the parsley.

2. Blend the chickpeas, tahini, garlic, lemon juice, a big pinch of salt, most of the olive oil and a splash of water in a food processor until it is a course purĂŠe.

3. Put in a bowl, drizzle with the rest of the olive oil, garnish with the chopped parsley and the sumac.

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Prep time: Approx 10 mins

Cook time: Approx 25 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

For the pilaf: 200g course bulgar wheat

300ml veg stock or water

400g tinned chopped tomatoes 1 tbsp Turkish sweet pepper paste 1 onion 1 pinch sea salt

2 tbsp olive oil

1. Peel and dice the onion. Heat the olive oil in a saucepan on a medium heat, add the onion and gently cook until it is soft.

2. Add the sweet pepper paste and cook for 1 min more, then stir in the tomatoes, stock or water, bulgar wheat, and a little salt.

3. Stir well, bring to the boil on a high heat, then turn to the lowest heat, cover and cook for about 8-10 mins, until the liquid is absorbed. Serve when all the other elements are ready.

For the fennel yoghurt: 6 tbsp Turkish or Greek yoghurt 1 tbsp ground fennel 1. Mix the yoghurt and fennel and season with a little sea salt.

Chilli Roast Cauliflower

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did you know...?

did you know...

For the sumac dressing: 1 tbsp sumac

300ml olive oil

3 garlic cloves

1 tsp sea salt

2 lemons 1. Peel and crush the garlic. Juice the lemons.

2. Blend all the ingredients in a food processor until smooth. Tip - This is a delicious dressing for salad also and can be stored in the fridge for up to 3 weeks.

The Lunchtables at 50

In 2019 alongside Simon, Riette and James, Sandy completed Cycle to MIPIM, sketching the scenes that they experienced.

On their return HTA hosted a charity event for all those who had cycled in the event - a few of whom actually featured in the drawings. This dish was served on the evening and the sketches were all generously auctioned for the charity, Coram.

crayfish Salad Serves 4-6

500g crayfish tails 200g baby ruby chard 1 cos lettuce 200g rocket 1 punnet cherry tomatoes 4 spring onions juice from 1 lemon 4 tbsp white wine vinegar 100ml olive oil 1 tbsp English mustard salt & pepper

1. Thoroughly rinse & drain the crayfish tails and set aside.

2. Finely slice the spring onions, quarter the cherry tomatoes wash the ruby chard, rocket and cos lettuce.

3. Once the salad is prepped, combine in a large mixing bowl with the crayfish tails.

4. Whisk together the lemon juice, white wine vinegar, olive oil, mustard and salt and pepper until it emulsifies. This is your dressing. Drizzle generously over your salad & serve.

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did you know...?

To celebrate the most recent office move (which saw HTA pack up their home in Camden & move to the current Chamber Street residence) this was the party dish that fuelled the festivities & kept people coming back for more.

The Lunchtables at 50

Chamber Street Party 2017

The Lunchtables at 50

shepherd’s pie This classic Irish speciality with its buttery, fluffy mashed potato and rich, flavoursome gravy is the champion of all comfort foods and for good reason. It’ll be clean plates all round.

Serves 4-6

900g potatoes 500g lamb mince 1 onion 2 carrots 100g butter 500ml beef stock 3 tbsp milk 3 tbsp sunflower oil 2 tbsp tomato puree worcestershire sauce salt & pepper

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Prep time: Approx 30 mins

Cook time: Approx 1 hr

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

did you know...?

HTA often play host to evening round table events for a variety of industry professionals where this recipe (and its vegan equivalent) prove a firm favourite.

1. Peel your potatoes and carrots, chop the potatoes roughly into chunks and finely dice the carrots. Preheat your oven to 180oC. 2. Heat 1 tbsp of sunflower oil in a medium saucepan with a matching lid. Once hot, add your onion and carrots for a roughly 2 mins until softened.

3. Turn up the heat and crumble in your lamb mince. Brown the meat off removing any excess fat as you go.

4. Add 2 tbsp tomato puree and a large splash of Worcestershire sauce, frying for a few mins.

5. Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, removing the lid after 20 mins.

6. Bring a pot of salted water to the boil. Add the potatoes and cook for 10-15 mins until tender.

7. Drain and then mash your potatoes adding the butter and milk.

8. Put the mince into an ovenproof dish. Top with the mash and ruffle into peaks with a fork. Tip - this will crisp beautifully in the oven.

9. Bake for 20-25 mins until the top is a lovely golden brown colour and the mince is bubbling up through the mash at the edges.

Shepherd’s Pie

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ISSUE 02 03/05/18

RENTERS & AGENTS HOME PERFORMANCE LABELLING PROJECT

Recommendations for living at

Superdensity

SUPER DENSITY THE SEQUEL

2015

Publications to have come out of round tables at HTA

The Lunchtables at 50

Lamb & White Bean Stew Although it takes a bit of time and care, this is a fantastic one-pot supper that has everything you need for a delicious meal.

The combination of the rich shoulder of lamb with beans and wilted spinach is sure to keep any winter blues away!

Serves 4-6

1.5kg diced lamb shoulder 250g baby leaf spinach 1 large potato 3 carrots 1 onion 3 celery sticks 1 tinned cannelloni/borlotti beans 1 tinned butter beans 1l quality lamb stock (or chicken) 4 tbsp double concentrate tomato puree 1 tbsp fennel seeds 2 oregano sprigs 1 garlic clove

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Prep time: Approx 20 mins

Cook time: Approx 1 hr

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Peel & roughly chop your carrots and potato, peel & finely slice your onion, roughly chop the celery, crush your garlic and finely chop the oregano.

2. Brown the lamb in a thick-bottomed saucepan on a high heat. Tip - It’s best to do it in small batches so that it browns and doesn’t steam.

3. Once all your meat is browned, remove from the pan and set aside.

4. Reduce to a low heat, adding a tbsp of vegetable oil. Once hot fry the garlic and fennel seeds, making sure that they don’t burn.

5. Add the carrots, onions and celery to the pan and cook for about 5 mins or until the onions are soft.

6. Once soft, add the lamb, potato and tomato puree and cook for another 2-3 mins.

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7. Add the lamb stock, topping it up with water if not all of the ingredients are covered.

8. Bring to the boil and then reduce the heat.

9. Leave the stew to simmer for 45 mins - 1 hour, stirring occasionally to ensure that it doesn’t stick to the bottom of the pan Tip - leave the lid off as this will help intensify the flavour of the stew.

10. Add your tinned beans. Tip - add a bit of the liquid from the tins to help thin out the stew if you feel it is getting too thick.

Continue to let it cook for another 15-20 mins with the lid on.

11. Remove from the heat and stir in the spinach until wilted and add in the oregano, saving a little aside for garnish.

12. We recommend serving this with a crusty loaf to help soak up the lovely juices.

The Lunchtables at 50

Thames Tunnel Mills

thames tm

1977-1983

This refurbishment of a derelict warehouse was an early Docklands warehouse conversion and uniquely for the banks of the Thames, was entirely social housing for key workers.

“ This building is beautiful and well-designed. I am proud to live here; everybody should be.

Ricardo Mandarin Thames Tunnel Mills Resident

Chicken & Mushroom Pie With this recipe we use shop-bought puff pastry, which means that it’s a super simple dish, low on effort but huge on flavour - you literally can have your pie and eat it!

Serves 4-6

8 skinless boneless chicken thighs 1 onion 250g button mushrooms 3 thyme sprigs 2 tbsp plain flour 400ml chicken stock 200ml whole milk 8 rashers smoked streaky bacon 500g puff pastry 1 egg

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Prep time: Approx 20 mins

Cook time: Approx 45 mins

Difficulty: * Beans on toast is your regular go-to

1. Preheat the oven to 220oc. Heat 1 tbsp of vegetable oil in a large non-stick frying pan.

2. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. Tip - you may need to do this in two batches depending on the size of your pan.

3. Roughly chop the bacon. Once the chicken is all done, place it onto a plate for later and use the now empty pan to fry the bacon.

4. Fry the bacon for 5 mins or until crisp, then add the onion, button mushrooms and a handful of thyme sprigs to the pan.

Fry it all on a high heat for a further 3 mins until the onions have begun to colour.

5. Tip 2 tablespoon of the plain flour into the pan and cook for 1 min more, stirring occasionally so that the flour doesn’t stick to the pan.

7. Remove the pan from the heat and gradually stir in the chicken stock, followed by the milk.

8. Add the cooked chicken back into the mixture and bring to the boil, simmering for 30 secs.

9. Spoon the filling into a large pie or baking dish with a lip and leave to cool.

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10. On a floured surface, roll the puff pastry to the same thickness as two, stacked £1 coins. Beat the egg in a small bowl.

11. Cut a strip of pastry the same width as the lip of the pie dish and attach it around the edge of the dish whilst brushing it with the egg.

12. Brush the remaining pastry with more egg, then lift it over the pie. Tip - using the rolling pin helps!

13. Gently press the edges with your fingers and trim with a sharp knife.

14. Brush the top lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and a delicious, dark golden brown.

did you know...

The UK’s long & illustrious pie making history stretches back to the middle ages and the humble Chicken & Mushroom is ranked among one of the nation’s favourites today. As such it has proved itself a firm pub menu staple. HTA also has its fair share of pub experience (refurbishing them that is & not just being in them!) most notably its work in the 70’s & 80’s on a series of Samuel Smith pubs in London as well as the Archduke on the Southbank.

The Lunchtables at 50

All HTA’s pub designs are meticulously and beautifully detailed, as well as boasting bespoke furniture and interior fixtures and fittings.

1978-1988

samuel smith pubs

Black Dahl This is a recipe imitating the Black Dahl that they serve at Dishoom. There used to be hundreds of Irani cafés in Bombay in the 1960s. Dishoom pays homage to these welcoming cafés and the food of Bombay they serve. They have an innovative take on Indian food which we just love here.

Serves 4-6

1 cup black lentils or black 1 small onion beluga lentils 1 tbsp minced ginger 2 whole cloves 1 tbsp minced garlic 1 star anise 1 bay leaf 1 tsp ground coriander 1 cinnamon stick 1 tsp ground cumin 150g can tomato paste ½ tsp cayenne pepper 2 tbsp butter ½ tsp fennel seeds 2 tbsp heavy cream ½ tsp garam masala salt (to taste) ½ tsp ground cardamom cilantro & yogurt (as 1 tbsp butter garnish) 1 tbsp oil

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JANE Says...

We’re not able to cook the dahl for 24 hours in the office, but we soak the lentils overnight & manage to cook it for 4. It’s still delicious but if you can it’s worth going for the full 24 hours.

“

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Prep time: Approx 24 hrs

Cook time: Approx 4-24 hours

Difficulty: *** Move over Mssr Blanc - you’ve arrived!

1. Soak the lentils in plenty of cold water overnight. The next day, rinse, drain well and place in a large pot and cover with cold water.

2. Bring to a hard boil for 5-10 mins (skimming if needed).

3. Reduce to a low heat and simmer, stirring occasionally, until lentils are very soft but still hold their shape, about 40 mins - 1 hour. Tip - if needed, top the pot up with water. Drain and set aside.

4. Preheat your oven to 160oC. Peel and finely chop your ginger and garlic.

5. In a dry pan, lightly toast the cloves, star anise, coriander, cumin, cayenne, fennel, garam masala, and cardamom, stirring constantly until fragrant, for about 30–45 secs.

6. In a oven safe heavy bottom pot, heat 1 tbsp of your butter as well as the oil over a medium heat.

7. Once hot add the ginger and garlic and cook, stirring, for 1-2 mins. Stir in the spices, cinnamon stick, and bay leaf.

8. Stir in the tomato paste and add up to 1 cup of water to bring the whole thing to a thick, soup-like consistency. Add the lentils back in, adding a bit of water, if needed.

9. Tightly cover with foil or an oven safe lid and cook for 3-4 hrs checking every 30 mins or so and adding water if needed to maintain the soup-like consistency.

10. Remove from the oven and stir in the cream and butter. Taste and season with salt.

Tip - If you’re committed and want to cook your dahl for 24 hours, turn the oven to 90oC overnight and then up the temperature to 150oC when you get up in the morning. Give it a good stir and let it cook, at 150oC until you hit 24 hours.

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JANE Says...

We always get oven-baked samosas & ready-made naan breads from the wonderful Taj stores in Brick Lane as authentic & delicious accompaniments to this dish.

“

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gmv

We teamed up with Ralph Erskine to win this competition against Foster, Rogers, Hopkins, Grimshaw and Zaha, amongst others, which helped recruit some of today’s Partners.

1997-2005

Greenwich millennium village

pasta puttanesca We adapted this pasta dish from a favourite recipe adding mushrooms and onions and - for our vegetarians - leaving out the traditional Italian ingredient of anchovies. This is entirely optional however and can be dependent on your own diners.

Serves 4-6

500g-750g spaghetti 10 button or chestnut mushrooms 1 medium onion 3 red chillies 3 garlic cloves 200g black pitted olives 1 heaped tbsp capers 1 tinned chopped tomatoes 1 rounded tbsp tomato puree 1 bunch fresh basil freshly grated parmesan 2 tbsp olive oil salt & pepper

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Prep time: Approx 30 mins

Cook time: Approx 30 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Wash and slice your mushrooms, peel and crush your garlic, peel & finely dice your onions, roughly chop your olives, finely chop your basil and chilli.

2. Heat your olive oil in a large saucepan over a medium heat.

Once hot add the onion for 5 mins until it has begun to soften.

3. Add the garlic, the chilli and half of the chopped basil and fry for roughly a further 5 mins.

4. Add the tomato purée and mushrooms and continue to cook stirring the mix every now and then to prevent it catching on the bottom of your pan.

5. When the mushrooms have wilted add the tinned tomato, chopped olives, capers and a good seasoning of salt and pepper.

Tip - if you are choosing to add a few anchovies, put them in the sauce before you add salt so you can check for taste.

6. Leave the sauce to simmer gently on low.

7. Cook the pasta according to the instructions on the packet, in plenty of salted boiling water with a dash of olive oil added.

8. Once the pasta is ready, drain, leaving a little of the pasta water in the pan.

9. Add your sauce to the spaghetti and give everything a good stir. Tip - an extra drizzle of good olive oil can be added at this point if you’d like.

10. Serve in bowls with the rest of the basil to garnish and plenty of freshly grated Parmesan. Tip - a glass of red wine goes very well with this dish, the size of it we’ve left up to you!

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did you know..?

From autumn to spring, HTA hosts weekly craft workshops called Makery Makes. The bowls housing the capers and olives in this shot were both made

by Rachel Hardman at this year’s ceramics evening.

The Lunchtables at 50

Assemble & Join continues to be a popular and innovative way to engage local people in decisions about public art where they live, work & shop.

2016-2019

assemble & join

fresh pasta There is a common consensus that making pasta from scratch is a waste of time and not really worth it. However, we’re here to tell you that this couldn’t be further from the truth.

Not only is it a very satisfying process it is one that is guaranteed to impress!

Approx. 4 servings

600g ‘00’ flour 6 eggs (yes honestly, that really is it!)

JANE Says...

Just before you get up to your elbows in flour and egg...please note that you will need a pasta machine for this recipe.

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Prep time:

JANE Says...

Approx 1 hr

Cook time: n/a

Difficulty: ***

Fresh pasta dries much quicker than you’d think but you can always lay a clean, damp tea towel over the top to stop it drying out and to keep it fresher for longer.

“

You know your ‘fillet’ from your ‘flambé’

1. Place the flour in a heap on a clean, flat surface.

2. Make a well (an indent essentially) in the top of it. Beat the eggs in a jug with a fork until smooth and then pour it into the well.

3. Once the eggs are smooth, use your fingers or a fork to slowly incorporate the flour into the eggs until everything is combined.

4. Once combined, you will need to knead the dough. This is the part that requires the most work. Tip - you will know when to stop because the dough will feel smooth and silky instead of rough and floury.

5. Once kneaded wrap in cling film and place in the fridge until ready to use.

6. Remove the pasta dough from the fridge. Tip - this needs to be at least 30mins - 1hr before you want to roll it as it needs to be room temperature before you work it.

7. Clamp your pasta machine to the longest clean surface you have.

8. Dust the surface with ‘00’ flour to stop your dough from sticking.

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9. Set your machine to the widest setting for the first stage of the process which is called ‘laminating’.

10. Pass your pasta through the machine once, then fold in thirds and repeat. Do this whole process 2 - 3 times over.

11. After lamination comes the process of rolling out. This means working your dough down through every setting from the widest to the narrowest.

Tip - dust the roller with flour to stop the pasta dough from sticking.

12. Once the dough has been through every setting once and you are down to the narrowest, fold the pasta until you’ve got a square piece of dough.

13. Reset your machine to the widest setting once again and pass the dough through. Then repeat the process again of working your pasta through every setting once, all the way down to the narrowest.

14. You should now be left with a rectangular sheet of dough with straight sides. Tip - if your dough has cracked edges don’t worry as these can simply be trimmed off.

15. For tagliatelle or lasagne you’ll need to roll the pasta down to the thickness of a pound coin. For a stuffed pasta like ravioli or tortellini, you’ll need to roll it to the point where you can clearly see your hand or lines of newsprint through it.

16. Once you’ve rolled it as you want it, you need to leave it no longer than 1-2 mins before cutting and shaping it as it’’ll dry very quickly.

The Lunchtables at 50

These beautiful mansion blocks were refurbished 30 years ago but continue to show the value of the original buildings and they remain some of the best housing in Hackney.

1986-1992

navarino mansions

lemon drizzle cake This dish was first served when we gave the task to a young work experience student whom we didn’t want to bore with endless chopping. With the smallest of helping hands she prepared this for over 90 people!

Approx. 8 servings

225g self-raising flour 225g unsalted butter (plus extra for greasing) 225g caster sugar 85g icing sugar 4 free-range eggs 1 unwaxed lemon

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JANE Says...

Approx 30 mins

If you want to be really sure that your cake is as moist and lemony as it can be, use the juice of two lemons instead.

bake time: Approx 25-30 mins

Difficulty: **

“

Prep time:

You know your ‘fillet’ from your ‘flambé’

1. Preheat the oven to 170oC. 2. Grease a loaf tin with a little butter and line with baking paper.

Juice & zest your lemon.

3. Put your butter in a bowl with the sugar and beat by hand or with either a manual or electric whisk. Tip - if you’re doing this by hand ensure your butter has completely softened otherwise you’ll have a very tough time of it!

4. Add the eggs one at a time, beating them in, after each addition, add the flour and lemon zest and mix until smooth.

5. Pour your batter into the lined baking tin and flatten the top with the back of a spoon. Bake in the oven for 40 mins.

6. Meanwhile, mix together the lemon juice and icing sugar and warm in a pan to make a syrup.

7. Remove your cake from the oven and allow to cool a little.

8. With a skewer or a chopstick poke holes in the top of your sponge. Drizzle over two thirds of the syrup (saving the rest for later) and set the cake aside for 20 mins or so.

9. With the remaining syrup mix, thicken it up with more icing sugar and drizzle in stripes across the cake. Tip - this is best done when the cake has almost entirely cooled.

Lemon Drizzle Cake

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[ Care for each other ] HTA Value #04 We treat everyone with respect, achieving trusted relationships with our employees, clients and support from the communities amongst which we work. Success relies on active encouragement of contributions from diverse backgrounds, within and outside the practice.

THURSDAY Eating lunch together every day stimulates conversations and connections, and has created the Lunchtables space at the heart of a practice culture that promotes health and wellbeing, through the daily shakedown, weekly yoga and urban massage.

rainbow Salad Serves 4-6

3 tomatoes 2 medium carrots 1 small tin sweetcorn 1 yellow pepper 200g edamame beans (or frozen peas) 1 punnet blueberries 2 medium beetroot

1/4 red cabbage Optional: 1 bunch asparagus For the dressing:

4 tbsp balsamic white vinegar 1 tbsp honey salt & pepper

1. Line up the vegetables in neat rows.

2. Start from the red tomato then orange carrot, sweetcorn and yellow pepper, edamame beans or peas, blueberries, beetroot and finish with the red cabbage. You then have a beautiful rainbow of colours. If using the asparagus, gently lay it vertically along the rows so they act as a divider.

3. Whisk up the vinegar, honey, salt and pepper.

4. Tip - dress the salad only just before you eat it, or it may cause the beetroot to bleed into the other colours.

did you know...

We enjoy this multicoloured salad every year in celebration of Pride. Our LGBTQ network group incl. was launched in 2017 and feeds into our wider culture of actively encouraging contributions from a diverse range of people.

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Teriyaki Salmon This teriyaki salmon goes wonderfully with a crunchy, veg-packed noodle stir fry base.

We have given you a few examples but really, it’s a very forgiving dish and you can try an assortment of vegetables that your heart so desires...or the fridge dictates. Either, or!

Serves 4

4 salmon fillets

5 tbsp soy sauce

1 large carrot

2 tbsp maple syrup

100g mangetout

1 tbsp mirin

2 spring onions 85g beansprout

150g pack medium egg noodle

1 red chilli

1 tbsp vegetable oil

4cm fresh ginger

olive oil

4 cloves garlic

salt & pepper

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Prep time: Approx 30 mins

Cook time: Approx 30 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. To create your marinade finely slice 2cm of your ginger, crush 2 of your garlic cloves and finely chop the chilli. Place into a bowl and mix with 3 tbsp soy sauce, the maple syrup, mirin and a drizzle of olive oil.

2. Season your salmon fillets, place them in a flat dish and pour over your marinade. Cover with cling film and set aside in the fridge preferably for up to 2 hours but for no less than 2o mins.

3. When your fish is ready, finely slice the remaining ginger and garlic, the carrot and spring onion. Cook the noodles per pack instructions, drain thoroughly and set aside.

3. Heat a drizzle of olive oil in a pan over a medium heat. Once hot, add the salmon, skin side down keeping the remaining marinade to one side.

4. Cook for 2 mins before pouring over the reserved marinade cooking for 1 min more before turning and cooking the other side for 3-4 mins. Tip - make sure to keep basting the fish with the sauce so that it is well coated whilst cooking.

5. Remove the salmon from the heat and set the pan aside. Heat 1 tbsp of vegetable oil in a wok or large saucepan over a high heat.

6. Once hot add the ginger, garlic, carrot and mangetout and fry for 2-3 mins.

7. Add the drained noodles, bean sprouts and spring onions to the stir fry vegetables and mix in the soy sauce & vinegar.

8. Cook for a further 1-2 mins before serving the stir fry veg noodles with the salmon fillet on top and a drizzle of the teriyaki sauce from any that is left in the pan.

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simple kedgeree This is an old traditional favourite Scottish dish served for breakfast in most cases. It is an oldie but a goodie still loved by many & with lots of trendy eateries applying their own twist on this dish, but we keep it plain and simple, if it’s not broken...

Serves 4

400g rice 2 smoked haddock fillets 1 small onion 75g butter 4 eggs 2 tsp tomato ketchup pinch cayenne pepper 800ml chicken stock 400ml milk 1 bay leaf salt & pepper

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Prep time: Approx 15 mins

Cook time: Approx 25 mins

Difficulty: * Beans on toast is your regular go-to

1. Dice the onion and melt a large knob of butter in a saucepan.

Once hot add the onion and cook until starting to soften.

2. Add the rice and stir in well to coat it.

3. Add the stock and bay leaf to the pan and bring to the boil.

4. Cook for about 20 mins or until the rice has absorbed the stock, stirring occasionally to make sure the rice does not stick and burn.

5. Boil the eggs for 3-4 mins refresh and cool down for later.

6. Poach the haddock in the milk for 5 mins over a medium heat whilst the rice is cooking. Add the cayenne pepper and the tomato ketchup to the rice and mix well.

7. Break up the fish into chunks and add to the cooked rice, making sure to gently mix it through.

8. Dish up your kedgeree onto serving plates cutting the boiled eggs into halves and placing them on top. Garnish with lemon and sprig of parsley and serve.

Simple Kedgeree

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Nepalese Lamb Curry This is a recipe we found and adapted for the large numbers we feed and we serve it with cumin roast potatoes, tarkha dahl, spiced spinach and naan breads, turning it into a visual spectacle as well as a feast.

Serves 4-6

1 kg lamb leg 2 medium onions 1 tbsp garlic 1 tbsp ginger 5 dried red chillies 1 tsp cumin powder 1 tsp curry powder 1 tsp chilli powder 1 tsp turmeric 240 ml yogurt handful coriander 1 cup stock or water 4 tbsp olive oil salt & pepper

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Prep time:

Did you know...?

Approx 20 mins

When the earthquake hit Nepal in 2015, the HTA kitchen raised money for those affected by preparing this dish and asking for a lunch contribution from staff.

Cook time: Approx 1 hr

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Chop the onions, crush the garlic & finely slice the ginger.

2. Cut the lamb into small pieces and season in a large bowl with salt & pepper.

3. In a non-stick pan heat 2 tbsps of oil. Once hot, add the lamb pieces and sprinkle with the turmeric cook until the meat is well browned.

4. Drain the excess oil and set the lamb on a plate for later.

5. Using the same pan heat the remaining olive oil, once hot add the whole red chillies. Fry for 30 secs before adding the remaining turmeric and the onion.

6. Once the onions are browned add the garlic & ginger and cook for a further 30 secs. Once fragrant add the spice powders; curry, cumin & chilli and mix well. Let cook for another 1 min.

7. Add the lamb back in and season to taste. Add the yogurt and stock and then reduce to a low heat.

8. Allow the curry to simmer for around 1 hour, until the lamb pieces are tender and the sauce has thickened up to a desired consistency.

9. When done, serve with rice or roti (flat bread) and garnish with chopped coriander.

Nepalese Lamb Curry

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As someone who lives on an estate with 500 people, I know how critical shared spaces and activities are to forge community spirit.

Why should an office be any different?

Claire Bennie Municipal

“

stonebass & chorizo fricassee This is a delicious and light fish dish that can be made all year round and not just with stonebass, any type of meaty white fish will work just as well for this recipe.

Serves 4

4 stonebass fillets (skin on)

5g paprika

1 chorizo sausage

2 tbsp olive oil

250g waxy white potato

For the warm caper dressing:

2 courgettes

150g small capers

150g frozen peas

1 medium red onion

1 medium sized red onion

1 tbsp red wine vinegar

4 large vine tomatoes

1 butter knob

25g tarragon 3 tbsp olive oil

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1. Preheat the oven to 180Oc. Peel and dice the onion then heat 1 tbsp of olive oil in a small saucepan. Once hot add the capers and onion and cook for 3 mins until softened.

Prep time: Approx 30 mins

Cook time: Approx 25 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

2. Add the red wine vinegar and reduce down, then remove the pan from the heat. Add the rest of the oil and the tarragon and leave to infuse.

This is your warm caper dressing.

3. For the fricassee, cut the chorizo into small chunks, and red onion and courgette into small pieces. Wash the potatoes and cut into medium size cubes.

4. Heat the oil in a sauté pan, add the chorizo, onion, courgette, and fry for 2 mins until it starts to crisp and render out red oil.

5. Add the potatoes and paprika to the pan and cook for 5 mins tossing occasionally, until they start to brown on the edges.

6. Cut your tomatoes into large pieces and add to the potato mix with a little water and turn up the heat.

7. Boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir in the peas and cook for 2 mins more until heated through, then set aside.

8. Using a sharp knife, score the skin of the stonebass fillet at close intervals, then season generously with sea salt and black pepper.

9. Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.

10. Carefully turn the fish fillets over, and then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting the fish with the lemony juice from the pan.

12. Place the potato mixture and vegetable mix into an ovenproof dish.

Place the fish flesh side down on top and finish off in the oven for 15 mins then serve with a wedge of lemon and crusty bread.

Stonebass & Chorizo Fricassee

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Craig Cooking - Sketch by Sandy Morrison

The Lunchtables at 50

Smoked Haddock & Prawn Chowder This is an old favourite from many,many years ago!

It’s smoky, salty and delicious and for these reasons it really has stood the test of time.

Serves 4-6

approx. 1k smoked haddock fillet skinned & pinned 2 large baking potatoes 1l vegetable stock 1 onion 1 red pepper 1 yellow pepper 1 tin of sweetcorn kernels flat leaf parsley 2-3 tsp madras curry paste ½ cup single cream Optional extra: 1 cup cooked & peeled prawns

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Prep time: Approx 25 mins

Cook time: Approx 30 mins

Difficulty: * Beans on toast is your regular go-to

1. Peel & dice the onion, then peel & cube the potatoes.

2. Fry the onion in a little olive oil until softened.

3. Add the madras paste and the potatoes and stir well. Tip - if you like spicy you can always add more of the madras paste or some fresh chopped red chilli as well.

4. Once the potatoes are well coated in the madras and onion mixture, add your stock to roughly an inch above the potatoes and leave to come to a simmer.

5. Meanwhile, chop the smoked haddock into chunks and dice the peppers into a medium size.

6. When the potatoes are just tender, throw in the fish, the sweetcorn and the peppers and bring back to a simmer.

7. Add the cream, the parsley and adjust the seasoning to taste Tip - the haddock will already be salty so be certain to try before you add any more salt.

8. You are now ready to serve as the fish cooks in minutes and the peppers are meant to retain a crunch. Enjoy with crusty bread and butter.

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“ I am reminded of Peter Greenaway’s sumptuous film Belly of an Architect which highlights the relationship between architectural and physical form, the emotional significance of good food and the passions aroused by both architecture and eating.

While the film and its title presents an image that contrasts with the healthy eating of the HTA office it is a reminder that both cooking and building design share common bonds of beauty, craft, and sustainability; both are essential to quality of life and sense of community where ideas are shared and friendships forged.

peter murray New London Architecture

The Lunchtables at 50

Italian vegetable pie The beauty of this pie is that you can serve it hot and straight out the oven, or later on once it’s cooled making it a very versatile little dish for a variety of occasions!

Serves 4

600g baby spinach

3 eggs

500g potatoes

100g grated parmesan cheese

300g courgettes 200g onions 100g artichokes 25g garlic 250g plain flour 250g flora butter

50ml olive oil 7g dried yeast 50g oregano 2g salt 2g cracked pepper

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Prep time:

1. Dissolve the yeast in 150ml of tepid water.

Approx 2.5 hrs

Cook time: Approx 50 mins

Difficulty: *** Move over Mssr Blanc - you’ve arrived!

2. In a mixing bowl, combine the flour, flora buttery and a pinch of salt.

Make a well in the centre, gradually pour in the yeast water, and mix to a soft but not sticky dough.

3. Knead on a floured surface for 10 mins. Form your dough into a ball, and place in a bowl covered with cling film. Prove for 2 hrs.

4. Preheat oven to 180oC (fan) and lightly grease a baking sheet.

5. Peel the potatoes and slice thinly (5mm thick), place on baking sheet and season with salt and pepper. Roast for approx. 15-20 mins until cooked through but firm. Dice the onion & courgette.

6. Heat 45ml of oil in a heavy bottom pan. Once hot sauté the onions until soft, then add the courgettes and sauté until just cooked.

7. Add the artichokes with their oil and cook for 5 mins. Add the baby spinach and cook for another 5 mins. Season to taste & allow to cool.

8. Beat the eggs with the grated cheese and season with salt and pepper. Chop your oregano and dice your garlic. Gently combine these with the cooked vegetables.

9. Line a 25cm ring with parchment paper before lining with twothirds of the pastry.

10. Arrange the cooked potatoes on the bottom followed by the vegetables filling.

11. Roll out the remaining pastry and place it on top of the pie. Prick with a fork and brush with olive oil.

12. Bake for 30–35 mins until golden, remove from oven and allow resting for 15 mins before cutting.

Italian Vegetable Pie

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Due to complete in 2020, this will be the tallest modular building in the world and is a true exemplar of the possibilities of collaboration in design, manufacture and modular construction.

2017-2020

george street

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George Street

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courgette & Aubergine parmigiana We serve this with a herby couscous which is not very traditional but proves a great combination. However, a simple fresh salad and some crusty bread would also be excellent.

Serves 4

1 large aubergine 3 large courgettes 3 balls mozzarella 2 onions 2 garlic cloves 1 tinned chopped tomatoes 1 handful fresh basil & marjoram 1 tbsp tomato purĂŠe fresh parmesan cheese (grated) 200-250 g cous cous vegetable stock 1 tsp sugar salt & pepper

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Prep time: Approx 15 mins

Cook time: Approx 45 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Preheat the oven 180oC then fry the onion and garlic until softened and slightly browned. Put half the browned onion in to a bowl and set aside (to use later in the couscous).

2. Add 3/4 the fresh herbs and tomato purée to the onion left in the pan. Stir for a 2-3 mins to cook the tomato purée, then add the tin tomatoes, sugar, salt and pepper to taste, bring to a gentle simmer and leave for 15 mins or so.

3. Slice the aubergine thickly and put into boiling water to cook until tender but not over cooked.

4. Slice the mozzarella and courgettes, then either roast the courgette for 10 mins in a hot oven or quickly sauté them in a little olive oil. When the veg are cooked and drained you’re ready to assemble your dish.

5. In a baking dish, such as you might use for lasagne, first layer half the aubergines and courgettes and half the tomato sauce, then lay half the mozzarella on in a single layer, never mind if there’s a few gaps, sprinkle generously with Parmesan and then repeat the layer process, ending up with the Parmesan layer last.

6. Cook in the oven for at least half an hour until the top is beautifully browned.

7. While it’s cooking make up the couscous by placing it in a bowl and adding vegetable stock or boiling water. Add the onion mix and a knob of butter and mix well, then throw in the remaining chopped herbs and stir again. It’s ready to serve as soon as your Parmigiana is lovely and browned and bubbling at the edges a little.

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JANE Says...

I first made this dish a long time ago whilst working in a wine bar in Shepherds Bush, it proved so good that I have used it ever since!

“ The Lunchtables at 50

barnet

Delivering higher densities in suburban locations is a route to increased housing delivery based on traditional terraces and apartment buildings, around public landscaped squares.

2014-2019

trinity square

balmoral chicken, neeps & tatties An absolute classic Scottish dish with the added bonus of including haggis in this recipe and serving it with some traditional neeps and tatties because a haggis is not just for rabbie burns night.

Serves 4

4 large chicken fillets

400ml chicken stock

250g haggis/ vegetarian haggis

4 tbsp whisky

8 rashers streaky bacon 500g potatoes 500g neeps (swede for if you’re anything other than Scottish!)

1 spring onion

200ml double cream 100g butter 2 tbsp dijon mustard 1 tsp mustard powder 10ml olive oil bunch flat leaf parsley salt & pepper

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Prep time:

craig Says...

Approx 20 mins

If you don’t like the idea of a meat haggis, swap it for a vegetarian option. There are so many good vegetarian alternatives available that are just as tasty.

Cook time: Approx 30 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Pre-heat the oven to 200oc.

“

2. Using a sharp knife, cut a slit along the side of each chicken breast. Do not cut all the way along, leave about 1-2cm at the ends.

3. Slice or break up haggis then stuff the chicken breasts and wrap with 2 slices of the bacon. Tip - make sure the bacon is all the way around so that the haggis is fully secured within the breast fillet.

4. Place your chicken into an ovenproof roasting dish and brush with a little olive oil. Tip - you can also cover in foil for extra moisture.

5. Bake in the oven for 25-30 mins.

6. Peel, wash and roughly chop your potato and turnip. Cook in a large pan of boiling water for about 15-20 mins until tender.

7. Mix your chicken stock and whisky in a pan, bringing to the boil and leaving until the volume is reduced by half.

8. Add your mustard, cream and butter continuing to stir. Tip - the addition of the butter should thicken the mixture into a sauce-like consistency. Once ready set aside until serving.

9. Once your vegetables are cooked, drain and add in your butter and mustard. Mash thoroughly then stir in your chopped spring onions seasoning with salt and pepper to taste.

10. Once the chicken is ready, serve with your neeps and tatties, pouring the whisky sauce over the top. Garnish with some sprigs of flat leaf parsley.

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Winning the Sunday Times Readers Choice award 2018, these modular homes can be made in 100 hours for ÂŁ100k and cost ÂŁ100 a year to run, and are due to start production in 2020.

2018

the hundred house

hundred house

French toast & blueberries In France, this dish is called “pain perdu,” meaning “lost bread” as originally, people made it to use up stale bread that would have been otherwise thrown away. Practical and delightful - its a win win.

Serves 4-6

6 slices bread 200ml whole milk 3 eggs 150g blueberries 3 tbsp maple syrup 1 tsp vanilla extract 2 tsp ground cinnamon

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Prep time: Approx 5 mins

Cook time: Approx 5 mins

Difficulty: * Beans on toast is your regular go-to

1. Gently heat the maple syrup and blueberries together in a saucepan until the berries start to burst and release their juices, then set aside.

2. Whisk the cinnamon, milk, vanilla and eggs together in a shallow bowl.

3. Heat a little butter in a frying pan.

4. Soak a slice of bread in your milk mixture. Tip - make sure to not leave it for more than a few seconds otherwise the bread will break.

5. Shake off any excess and fry the bread on both sides until it browns and crisps at the edges.

6. Keep the already prepared slices warm in a low temperature oven as you cook the rest.

7. Serve with the blueberry mixture spooned over the top and dust with icing sugar.

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did you know...?

Breakfast is the most important meal of the day? Well alright, so you might have heard that one before but here in the HTA kitchens, Ed and Craig have taken its importance that bit further. Once a month they serve up a special charity breakfast such as this french toast dish, and ask for a small donation raising money for a variety of great causes. Their hard work and the generosity of HTA staff has raised nearly ÂŁ2,500 in the past year alone!

The Lunchtables at 50

[ Continuous improvement ] HTA Value #05 We contribute to teaching others, engage in life-long learning and we both predict and learn from the performance of our outputs. Through thorough processes of positive, mutual and critical review we aim high to achieve the very best standards of quality in our work.

F r i d ay The Friday Masterclass is the centrepiece of our programme of learning and professional development, where staff share their expertise with others to widen our collective knowledge. Alongside regular CPD, and external training events this builds a culture of continuous improvement.

Chicken Basque This colourful dish from the North of Spain is guaranteed to brighten up any evening with its combination of chicken, rice, olive, peppers and chorizo. Sangria anyone...?

Serves 4-6

8 bone-in chicken thighs 200g chorizo 2 red peppers 1 orange 50g black olives 50g sun-dried tomatoes 3 garlic cloves 1 tbsp red pepper paste 1 tsp paprika 275ml basmati rice 300ml chicken stock 170ml white wine 4 sprigs fresh thyme

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Prep time: Approx 15 mins

Cook time: Approx 45 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Season the chicken thighs well with salt and pepper.

2. Halve the peppers, remove the core & seeds and then slice each half into approx. 6 strips. Peel & slice your onion into roughly the same size strips as the peppers. Drain your sun-dried tomatoes and chop into 1cm pieces. Remove the thyme leaves from their stalks and chop finely. Cut your oranges into wedges.

3. Heat 2 tbsp olive oil in your casserole dish once hot, add the chicken 2-3 pieces at a time until browned on both sides, then remove and set aside on a plate until later.

4. Once the chicken is all done add a little more oil to the casserole dish on a medium - high heat.

5. Once hot, add the onion and peppers and cook for approx 5 mins until the edges are a little charred.

6. Add the chorizo, garlic & sun-dried tomatoes and cook until the garlic has turned a pale golden colour and the chorizo has taken on some colour.

7. Now stir the rice into the pan with the other ingredients and once they have a good covering of oil add the sun-dried tomato paste, paprika & chopped thyme and give it all a good stir.

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8. Pour in both your stock and red wine and season to taste.

9. Allow to reach simmering point and then reduce the heat to keep it cooking at a gentle simmer.

10. Add a little more seasoning according to taste and add the chicken gently on the top. Tip - it’s important to keep the rice down in the liquid.

11. Finally, place the orange wedges in among the chicken and scatter with the olives.

12. Cover with a tight fitting lid and allow to cook on the lowest setting for about 50 mins - 1 hour or until the rice is cooked but retains a little bite. Tip - alternatively you can also cook in a pre-heated oven at 180oC for roughly 1 hour.

Did you know...?

This recipe takes us back to Barcelona where HTA have done two staff trips, the first in 2004 and then again in 2014.

The Lunchtables at 50

Traditional Pasta Bolognese This Italian classic is the ultimate comfort food. This recipe is the traditional version so may differ to the one you are most accustomed to. But trust us when we say that this one is a sure fire way to impress.

Serves 4-6

300g minced beef

3 tbsp tomato puree

100g minced pork

100g parmesan

60g pancetta

1 glass red wine

1 white onion

250ml beef/chicken stock

1 carrot 1 celery stick 3 garlic cloves

100ml whole milk salt & pepper

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Prep time:

ED Says...

Approx 11 mins

Cook time: Approx 1 hr

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

To get your sauce the perfect consistency, you can always add some of the discarded pasta water. This will add extra starch to your sauce which will help it to better coat your pasta.

“

1. Begin by peeling and dicing the carrot and onion, slicing the celery and crushing the garlic. If you haven’t bought the pancetta already diced then do so now.

2. Fry off the onion, garlic, carrot, celery and diced pancetta over a medium heat for around 10 mins or until they have gone soft and the fat has rendered from the pancetta.

3. Add your minced meats to the same pan and brown them for 15 mins, breaking them apart with a wooden spoon as you go.

4. Once browned add the milk and wine to the meat and vegetable mixture. Tip - the milk helps keep the meat tender.

Leave this to boil until the liquid has reduced by half 5. Stir in your tomato puree to give the ragu some consistency and cook this out for roughly 5 mins.

6. Add three quarters of your stock leaving the rest aside until later and leave to boil for 1½ hrs on a low heat. Tip - if the sauce is looking too dry at any point add the reserved stock bit by bit.

7. Once your bolognese is approaching the right consistency prepare the pasta and then serve it all with a generous sprinkling of black pepper & parmesan.

Traditional Pasta Bolognese

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SPICED chilli roast PUMPKIN cauliflower SOUP This is a delicious great dishwinter from Oklava, warmerasoup.

Turkish/ Serve Cypriot with croutons cook book. and crusty . We serve bread it with and butter. bulgar In pilaf, fennel addition to pumpkin yoghurt or and butternut hummus.squash And don’t you leave can also outadd the sweet sumacpotato. dressing, it’s made for it!

Serves 4-6 Serves 4

1 cauliflower 1kg pumpkin or butternut squash hot 2 heaped tablespoons of Turkish pepper paste.

2 small red or white onions 4 heaped tablespoons of Turkish sweet 3 garlic cloves pepper paste. generous 1/4 tsp dried chilli flakes Extra virgin olive oil.

2 tsp ground coriander A large handful of flat leaf parsley.

1 litre vegetable stock 1/2 red onion sliced very finely.

2 tbsp crème fraiche or cream 5 tablespoons of pistachio nuts, toasted 1and tbsp olive oil roughly chopped.

To serve: fraiche or cream, Flaky seaCrème salt and sumac. croutons & small bunch fresh coriander

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Prep time: Approx 15 mins

Cook time: Approx 1 hr

Difficulty: * Beans on toast is your regular go-to

1. To begin, dice the onions, crush the garlic & chop the pumpkin/squash into bite-sized cubes.

2. Heat the oil in a saucepan over medium-high heat. Add the diced onion. Cook slowly for 3 mins or until the onion has softened, but not coloured.

3. Add the crushed garlic and pumpkin and cook, stirring occasionally, for 5-10 mins or until the pumpkin has softened or starts to brown a little around the edges.

4. Add the chilli and coriander. If you like, you can also use fresh chilli, as it has a slightly different flavour. Tip - if you have a spice grinder, the coriander is much more fragrant when freshly ground.

5. Cook for 1 min or until fragrant, then add stock. Cover and bring to the boil. Reduce heat to medium-low.

6. Simmer for 10 - 12 mins or until pumpkin is tender. Set aside for a few minutes to cool slightly, then you can blend it and at this point add half the cream or crème fraiche.

7. Adjust the seasoning before you serve, add the croutons and drizzle the remainder of your cream/crème fraiche for decoration.

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The croutons To make the croutons, finely diced some brown or white, or mixed, bread. Drizzle with olive oil and some fine chopped herbs (optional) and bake in a moderate oven for half an hour or so, until they look attractively browned.

Ed Says...

For step 6. a stick blender is the ideal piece of equipment to blend your soup & get it silky smooth. Not got one? No worries, a blender will do the job just fine!

“ The Lunchtables at 50

Proving that volume housebuilders are able to deliver higher design standards when the site requires it, this scheme featured on the cover of the Code for Sustainable Homes.

2007-2011

upton site c

thai green curry There are many Green Curry recipes but this has a real fresh zing and is very delicious. Green peppercorns are not so easy to find but they do add an extra something and are worth that little bit of extra effort.

Serves 4-6

For the paste:

For the curry:

4 lemongrass stalks

750g free-range chicken boneless breasts/thighs

6 med-hot green chillies 3 garlic cloves 5cm galangal/ginger 2 shallots 4 tbsp fresh coriander 1 tsp ground cumin 1 tsp lime zest 1 tbsp nam pla (Thai fish sauce) ½ tsp ground black peppercorns

200g chestnut mushrooms 400ml tin coconut milk 400ml chicken stock 8 lime leaves large bunch basil 15g fresh coriander 1 tbsp nam pla (Thai fish sauce) 3 tbsp groundnut oil 1 tbsp green peppercorns

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Prep time: Approx 20 mins

Cook time: Approx 1 hr

Difficulty: *** Move over Mssr Blanc - you’ve arrived!’

1. Discard the rough outer leaves of the lemongrass and finely slice. Peel and finely chop your galangal/ginger and shallots, then peel and crush your garlic, finely chop your chillies, lime zest and coriander.

2. Put all these in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula.

3. Transfer to a glass or china dish and cover tightly and refrigerate until later.

4. Cut the chicken into finger-thick strips.

5. Warm the oil in a casserole dish. Once hot and sizzling, add the chicken strips and let them colour slightly on all sides, seasoning as you go. Tip - you will need to do this in batches to avoid crowding the pan.

6. While the chicken is cooking it is the ideal time to prepare the rest of the curry ingredients.

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7. Quarter the mushrooms, shred the basil, roughly chop the coriander and drain the green peppercorns.

8. Once all coloured, remove the cooked chicken pieces from the casserole dish with a slotted spoon and set aside.

9. Add the quartered mushrooms to the casserole dish and fry until golden-brown, adding more oil if needed.

10. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, green peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 mins, stirring from time to time.

11. Return the chicken to the casserole dish with a further tablespoon of the paste and simmer for 5-6 mins, or until the chicken is cooked through.

12. Stir in the last of the herbs at the last minute before serving. We think that steamed white rice is a perfect accompaniment to this vibrant curry.

The Lunchtables at 50

aylesbury

The regeneration of this notable estate has been developed over the course of a decade with our masterplan building on the expectations of local people to deliver more sustainable homes.

2014-2022

aylesbury estate

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CHICKPEA Patties This is a made up recipe created especially to provide a vegetarian option. It varies every time we prepare it, and as long as you have the basic ingredients you can be creative and add a bit of this and that to suit whatever’s in your fridge or larder.

Serves 4-6

1 tin of chickpeas 6-8 chestnut/button mushrooms 1 medium onion 1 garlic clove 2-3 slices brown/granary bread (made into bread crumbs) handful fresh parsley handful fresh marjoram or basil 1 egg 2 tbsp plain flour 2 tsp soy sauce 1-2 tbsp olive oil salt & pepper Optional extra: Handful grated cheddar

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Prep time: Approx 15 mins

Cook time: Approx 20 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Dice the onion finely, crush the garlic, then finely chop the mushroom and herbs. Drain and roughly mash the chickpeas. Blitz the bread into breadcrumbs.

2. Fry the onion on a low heat in a little sunflower oil until soft and beginning to brown.

3. Add the garlic, parsley & mushrooms. Sauté until the mushrooms are softened and have released their juices.

4. Remove from the heat and add all the other ingredients apart from the flour and give it all a really good mix. Tip - if the mix is too moist add more bread crumbs or another egg.

5. Take a small amount, roll in flour then place on a lined baking tray and flatten with the heel of your hand to create a patty. Repeat until all of your mixture has been used and making them as regular in size as you can.

6. Cover with cling film and refrigerate for 1 hour or more until you are ready to cook them. Tip - The refrigerator firms them up and makes them easier to fry.

ed says...

These can be oven baked, but do prove nicer when fried. Also as we’ve mentioned these are suitable for vegetarians but for all our vegans out there, all is not lost, simply omit the eggs and cheese and you have a lovely vegan-friendly version! Bon appetit.

“

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milford

The apparently bespoke nature of this rural project belies the level of standardisation, with housetypes based on barns and farmsteads as well as some of our first custom build homes.

2012-2016

Leithfield park

BANG Bang crispy Chicken This is a delicious family favourite, which is so quick and easy to create it makes for a great midweek option when you want something delicious to eat but are short on time.

Serves 4

4 chicken breasts 250g smooth/crunchy peanut butter 2 carrots 1 red pepper 3 spring onions ½ cucumber 1 red chilli 2 tbsp toasted sesame oil 1 tsp vegetable oil 2 tbsp rice vinegar 4 tsp sesame seeds handful parsley

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Prep time: Approx 20 mins

Cook time: Approx 25 mins

Difficulty: * Beans on toast is your regular go-to

1. Pre-heat the oven to 180oC. Prepare the chicken breasts by cutting them into escalopes or a thick julienne cut. Cover and set aside.

2. De-seed and finely dice the chilli. Prepare all of the other vegetables by cutting them into long shreds/julienne cut then place them in a large bowl, stirring through the rice vinegar.

Cover and set aside.

3. Spoon the peanut butter into a heatproof bowl with 2 tablespoons of water, the chilli, both oils and mix well.

4. Sit the bowl over a pan of boiling water, as it warms the peanut mixture, it will soften to a pouring consistency.

5. Place the chicken into an ovenproof roasting dish, pouring the peanut mixture over the top. Put in the oven for 20-25 mins until crispy and golden brown.

6. Serve with the chicken placed on top of the vegetables and garnished with the sesame seeds and some chopped parsley.

Craig Says...

If you’re not too up on your culinary terms from step 1 then I’m here to help. Julienne is when you cut the item into long thin strips, similar to a matchstick. An escalope is a piece of boneless meat that’s been thinned out using a mallet or rolling pin etc so that the fibres are broken down which makes it much more tender.

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bangers mash & Jazzy Beans We use cumberland sausages when we prepare this recipe, but whatever sausage type you prefer, including vegetarian and vegan options will work just fine.

Serves 4-6

6-8 cumberland sausages 1-2 kilo peeled potatoes 1 onion 1 tin chickpeas or red kidney beans 1 tin baked beans 1 tin chopped tomatoes 2 red chillies 2cm ginger 2 garlic cloves 1 bunch fresh basil 1 large knob of butter 3 tbsp single cream 2 tbsp olive oil salt & pepper

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Prep time: Approx 10 mins

Cook time: Approx 30 mins

Difficulty: * Beans on toast is your regular go-to

1. Preheat the oven to 200oc. Put the sausages in lined baking tray and into the oven once it’s warmed.

2. Boil the potatoes in plenty of lightly salted water.

3. Meanwhile, peel and chop the onion, crush the garlic, grate the ginger, roughly chop half the basil and finely chop the red chilli. Gently fry the onion in the olive oil until softening and then follow with the other ingredients.

4. Add the tinned tomatoes, chickpeas, salt and pepper along with a little tomato ketchup if you have any to the pan. Tip - only add the baked beans 10 mins before everything else is ready.

5. When the potatoes are cooked, drain them, and mash with the butter, cream and some salt and pepper to taste.

6. When you’re ready to serve, chop the rest of the basil and sprinkle on to the beans and then plate up alongside the sausages and mash.

JANE Says...

This has been a HTA staple and firm favourite for many years and I have always oven baked the sausages. They can then be cooking happily while you make the mash and beans. Easy peasy!

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JANE Says...

Some mustard & curry wurst goes really well with this dish. To make, simply mix ketchup with a teaspoon of madras paste or other curry powder to taste.

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The Lunchtables at 50

Christina’s fish pie This fish pie recipe is a firm HTA favourite by our former Chef Christina Johnston. Christina was with us for 14 years and contributed greatly to the success of the HTA lunch.

Serves 4

1kg king edward. maris piper or desiree potatoes 680g line caught cod & undyed smoked haddock mix 115ml fish stock 1 tbsp flour 170g butter 180ml whole milk 230ml double cream 120g cheddar cheese chopped parsley or dill salt & pepper

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Prep time: Approx 20 mins

Cook time: Approx 45 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Pre-heat the oven to 200oC. Butter an oven proof deep sided dish and place in your two fish types.

2. Once your oven is hot, put in the fish for 2-3 mins. Bring out of oven and let cool a little. Tip - this will release much of the water content which you will use for the sauce.

3. Mix up the fish a little in the dish. Tip - it should have only cooked a little on the surface at this point. Set your dish aside.

4. Add 1 rounded tbsp flour to 60g butter and mix well until combined.

Slowly add your milk, the juice from the pre poached fish, fish stock and pepper to taste. Carry on stirring.

5. Add the cream and stir until it starts bubbling and you have a nice thick sauce. Finely chop the parsley (or dill if you prefer) add to the sauce and then pour over the fish.

6. Cook the potatoes in salted boiling water, drain and then mash with the remaining butter and season. Tip - you can leave the skins on for texture if you prefer.

7. Place the mash carefully on top of your fish and create some peaks with a fork. Grate the cheese and throw on top.

8. Bake in the oven at 200oC for around 1 hr or until golden.

Tip - check occasionally for colouring, if pale-looking whack up the heat for the last 10 mins or so.

9. Serve with some green veg and parsley/dill for decoration.

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Christina Says...

The best advice I can give for making this recipe is to remember to love it all the time it is being made and if by some chance it does all go horribly wrong, just don’t panic!

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Nut roast We’ve added a vegetarian gravy recipe to this dish as it’s a perfect pairing with the nut roast, especially when served with buttered potatoes and steamed green vegetables.

Serves 4-6

For the nut roast:

1 handful parsley

250g hazelnuts

A little vegetable stock (if needed)

250g peanuts 250g cashew nuts 250g pistachio nuts 1 handful chestnuts 10 button/chestnut mushrooms 2 onions 2 garlic cloves 3 slices brown bread crumbs

For the veg gravy: 1 vegetable stock cube or marigold bouillon 1 onion 1 level tbsp plain flour large knob of butter soy sauce light 1 drizzle of olive oil salt & pepper

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Prep time: Approx 1 hr

Cook time: Approx 45 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Preheat the oven to 180oC. 2. Peel and finely dice the onions. Dice the mushrooms, crush the garlic and roughly chop the parsley.

3. Heat some oil in a pan over a medium heat. Once hot, fry the diced onion until it has softened.

4. Add the garlic to the same pan as the onion and fry for another 1 min or so, then add the mushrooms and parsley.

5. When the mushrooms have cooked and released their juices, take the pan off the stove, stir in the bread crumbs and some salt and pepper.

6. Blitz the nuts and add them to the mixture. Give everything a really good mix and stir. Tip - if it’s not moist enough add a little vegetable stock, if it’s too moist add more bread crumbs. Taste to check for seasoning. If you like it a little more salty you can add a splash of soy sauce.

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7. Line a 2-3� deep roasting pan with baking paper and put your mixture in, spreading it evenly and squashing it down flat.

8. Bake at 180-200oC for about 30 mins, until it has turned golden on the top.

9. To create the gravy, heat some oil in a pan over a medium heat. Peel and dice the onion and once the oil is hot add it to the pan and cook until soft and slightly browned. Then follow with the butter and flour and stir well for 1 min or so.

10. Add stock up to the amount of gravy you require, and keep stirring while you bring it to a simmer. Tip - it should thicken up a little, if it’s not thick enough you can add some cornflour.

11. Add salt and pepper and a splash of soy sauce or more, to suit your taste.

The Lunchtables at 50

Refurbishment of these run down Council housing blocks was achieved through HTA setting up an office on site to work alongside residents to agree and implement improvements.

1980-1985

lea view house

leigh view

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Fluffiest Ever Pancakes How do you like your eggs in the morning?...We’re hoping whipped up into a delicious light & fluffy pancake batter & drizzled with maple syrup, that’s how!

Serves 4-6

250g all-purpose flour 4 tbsp granulated sugar 4 eggs (whites & yolks separated) 2 tbsp melted butter 472ml buttermilk 1 tsp baking powder 1 tsp baking soda pinch of salt

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Prep time:

ED Says...

Approx 20 mins

Cook time: Approx 5 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

If you want to make some real crowd pleasers add blueberries or M&Ms to the batter before you cook, saving some back for decoration...or just for yourself. We won’t tell!

“

1. Combine your flour, 3 tbsp of the sugar, baking powder, baking soda and pinch of salt. Tip - sift the flour through a sieve as lumpy flour will lead to a lumpy batter and nobody wants that!

2. Separate the egg yolks from the whites, setting aside the yolks for later, whisk the egg whites until they are light and fluffy (same consistency as used for whisky sours) and mix in the buttermilk, taking care not to knock all the air out.

3. In a separate bowl, mix together the egg yolks and remaining sugar until fully incorporated. Melt the butter, then slowly add to the egg yolk/sugar mix bit by bit. Tip - be sure to stir continuously otherwise you’ll scramble the egg.

4. Mix the egg yolk mixture into the egg whites. Once they are fully mixed together, sift the dry mixture into the egg mix and slowly whisk until there are no lumps. Then cover with cling film and place in a fridge for 10-15 mins.

5. In a large skillet, generously spray non-stick spray into a pan over a medium-high heat. With a large spoon, spoon a cookiesized portion of batter into the pan.

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6. Let it sit there and chill out. When you see bubbles forming in the middle and a nice browning on the sides, it’s time to flip them Tip - only do this once.

7. Serve with very generous helpings of maple syrup, or runny honey is also a nice alternative.

did you know...

Our Hanham Hall project is designed as a sustainable community with zero carbon homes, a biophilic landscape and it’s very own beehives! Hanham honey is floral and complex, flavoured by the wildflower meadows designed by HTA which surround the new homes.

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The only completed scheme from the Government’s Carbon Challenge programme, it’s still the UK’s largest zero carbon community and an incredibly popular place to live.

The Lunchtables at 50

2008-2013

hanham hall

[ Curious ] HTA Value #06 Curiosity is a core value as we believe personal and collective investigation and research enrich knowledge and experience, enhancing creativity. We attempt to nurture our brand as a design practice on the simple premise that we need to have something genuinely interesting to contribute to clients and society, if we want them to be interested in us.

weekend Away from the studios, we recreate space for socialising and study, seeking out inspiration for the practice members and their families, with recent trips to Barcelona, Bexhill, Berlin, Bristol, Amsterdam, Paris and Portland.

coronation chicken This is a recipe that we have used for years. The combination of mango, chicken and cashew nuts in a curry mayonnaise is delicious. We serve it with a rice salad that has lots of ingredients but really anything appropriate can go in the mix. Chopped dates are a particularly great addition.

Serves 4-6

1 large firm ripe mango 1kg cooked chicken breast 100g mixed leaf salad 50g sultanas 100g toasted cashew nuts 150ml hellman’s mayonnaise 1 tbsp mango chutney 1 tsp lemon juice 1½ tsp mild curry powder or paste (for more heat, use madras paste) salt & pepper

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Prep time:

did you know...?

Approx 25 mins

Cook time: Approx 20 mins

Difficulty: *** Move over Mssr Blanc - you’ve arrived!

In true Brit tradition, we celebrate summer with a staff & family picnic hosted each year at a different HTA scheme and this recipe often makes a welcome appearance in the picnic basket spread.

1. Remove the skin from the mango and chop the flesh either side of the stone, and slice it into strips. Cut the chicken into medium strips. Tip - If you chop the mango and the chicken into much smaller pieces this makes a delicious, moist sandwich filling for a packed lunch.

2. Put half of the mango strips, sultanas, and the chicken in a large bowl.

3. Mix the mayonnaise with the curry powder, chutney & lemon juice.

4. Season to taste and pour over the chicken mixture with half the nuts and mix thoroughly.

5. Transfer to a serving dish on top of a layer of mixed leaf salad and garnish with the remaining mango strips and cashew nuts.

6. We often serve this dish with rice but couscous would similarly go well with it.

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duck breast & dauphinoise D is for decadent and this is certainly true of both the duck and dauphinoise elements of this dish. Not your every day chuck-in-the-pan kinda recipe, the results are honestly well worth your efforts.

Serves 2

2 duck breasts 400g maris piper potatoes

500ml good quality brown chicken stock 20ml red wine vinegar

2 garlic cloves

100ml port

1 shallot

300ml whole milk

1 carrot

200ml dbl cream

1 celery stick

1 sprig rosemary

15g unsalted butter

1 sprig thyme

50ml red wine

1 bay leaf

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1. Start by peeling & roughly chopping your shallots, carrots & celery and preheat your oven to 180oC. 2. Prepare your potatoes by peeling them and finely slicing them, preferably with a mandolin so they are all uniform in size. Once sliced leave them to soak in cold water until later.

3. Place your garlic cloves, double cream, milk, salt & pepper in a pan over a medium-low heat and bring to the boil slowly.

4. Once it’s started to boil remove from the heat and set aside.

5. Drain your potatoes and layer them in a large dish such as a lasagne dish. Tip - while layering them it is important to make sure they overlap otherwise it will not hold its shape when on your plate.

6. Over the potato layers pour in your sauce until it is just covering your potatoes and place in an oven for 45 mins-1 hr or until the top has gone a golden brown colour.

7. Fry off your carrots, shallots and celery with a glug of olive oil in a medium sized saucepan over a high heat until golden.

8. Once browned add your herbs, wine, vinegar & port. Bring to the boil then reduce the heat and cook out until it forms a thick syrup.

9. Add your chicken stock and bring to the boil and reduce by half.

10. Strain your red wine reduction into a small saucepan over a medium heat and reduce further until exactly the consistency you want.

11. Whisk in your butter until a nice smooth velvety consistency and set aside.

12. To cook the duck score and salt the skin 5 mins prior to cooking.

13. Pat dry and place skin side down in a cold frying pan over a medium heat. Tip - this will help render the fat out leaving you with a perfectly golden crispy skin.

14. Cook for 6-7 mins and once the skin has gone a lovely golden brown colour, turn it over and cook the bottom for a further 5 mins.

Then remove from the heat and set aside to rest for 10 mins.

15. While your breast is resting, re-heat your red wine reduction and cut your dauphinoise, plate up and serve immediately. Either tender stem or purple sprouting broccoli would work great with this dish.

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Prep time: Approx 25 mins

Cook time: Approx 1.5 hrs

Difficulty: *** Move over Mssr Blanc - you’ve arrived!

did you know...?

The Dauphine region of France is where the humble potato was transformed into the delight that is dauphinoise! HTA annual staff trips have also taken place in France...twice in fact, as well as a great many of other fascinating destinations.

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Maps Created for Staff Annual Trips

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cauliflower cheese The classic feel-good dish, it buddies up fantastically with some additional roasted veg and sweet potato wedges if veg-packed goodness is your bag or it also makes a great sidekick to fish, chicken or steak if it’s protein that you’re after.

Serves 4-6

1 large cauliflower (broken into florets) 200g grated cheddar 20g plain flour 40g salted butter 425ml whole milk ½ onion 1 bay leaf 2 cloves 1 tbsp English mustard

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Prep time: Approx 15 mins

Cook time: Approx 1 hr

Difficulty: * Beans on toast is your regular go-to

1. Break your cauliflower into florets and grate your cheese. Par boil the cauliflower for 5 mins before setting aside to cool.

2. In a small saucepan add the milk, the half onion, bay leaf and both cloves.

3. Bring the milk mixture to the boil before turning off the heat and setting aside for 20 mins to infuse.

4. In another saucepan, melt the butter before adding the plain flour.

5. Stir continuously to form a sticky paste called a Roux. Continue to cook for 2 mins more.

6. Remove the onion, bay & cloves from the milk and discard.

7. Add the infused milk to the roux gradually, stirring continuously as you go until you get a smooth sauce. Cook for a further 5-10 mins stirring all the while until it’s thickened.

8. Stir in your grated cheese and the mustard. Season to taste.

9. Place the par boiled cauliflower in a deep sided dish and cover with your cheese sauce. Grate over some extra cheddar and bake at 1800C for 25 mins or until golden brown on top.

Cauliflower Cheese

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smoked salmon & eggs Smoked salmon with poached eggs & hollandaise sauce served on toasted sourdough bread. This is delicious for breakfast, brunch or even an early evening snack - there are no rules here!

Serves 4

8 slices smoked salmon 8 free range eggs 1 small square sourdough bread loaf 4 tsp white wine vinegar 1 tbsp extra virgin olive oil handful chives For the hollandaise sauce: 4 egg yolks 150g unsalted butter 3 tsp lemon juice 3 tsp white wine vinegar

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Prep time:

craig Says...

Approx 15 mins

Cook time: Approx 5-10 mins

Difficulty: * Beans on toast is your regular go-to

This dish is great with either long stem broccoli or asparagus and if you do not like smoked salmon you can swap it for crispy smoked bacon which is also really good!

“

1. Put the lemon juice and vinegar in a small bowl, add the 4 egg yolks and whisk with a balloon whisk until light and frothy.

2. Place the bowl over a pan of simmering water and whisk until your mixture thickens.

3. Gradually add the butter, whisking constantly until thick.

Tip - be careful as this is the tricky part where it can easily split. If it looks like it’s going to, then whisk off the heat for a few mins.

4. Season to taste and put aside for serving but keep it warm.

5. Bring a large pan of water to the boil over a medium heat and add the vinegar.

6. Turn down to a low heat so that the water is simmering gently.

7. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins depending on how you like your yolk (we prefer ours nice and runny) then remove with a slotted spoon.

8. Toast your sourdough. Then top with a couple of slices of salmon per piece of toast.

9. Top each with an egg, spoon over some of your hollandaise sauce and garnish with some chopped chives. Enjoy!

Smoked Salmon & Eggs

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Puff pastry pizza With no need to ever even break a sweat, you can create your very own pizza with a choice of toppings at the drop of a hat that will prove delicious and fuss-free every time!

Serves 4

1 sheet pre-rolled puff pastry 1 ball buffalo mozzarella 1 tin chopped tomatoes 2 tbsp tomato paste 1 bunch basil leaves 5 garlic cloves 4 tbsp red wine vinegar salt & pepper other toppings of your choice

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Prep time: Approx 20 mins

Cook time: Approx 20 mins

Difficulty: * Beans on toast is your regular go-to

1. Preheat your oven to 180oC. 2. In a blender combine the tinned tomatoes, tomato paste, garlic, red wine vinegar & half the basil leaves. Tip - be sure not to use the stalks as this will make your sauce too watery.

3. Blend this until you are left with a smooth sauce as a base for your pizzas. Season to taste.

4. Line a baking tray with parchment and place the puff pastry sheet on top.

5. Add the sauce to the pastry making sure you leave a ½ cm margin around the edge as this will leave space for a crust to form.

6. Tear the mozzarella into bite-sized pieces and the basil leaves roughly.

7. Scatter evenly over the area covered in the tomato sauce as well as any other toppings you choose to add.

8. Place in the oven for 10mins or until the cheese has melted and a crust has formed.

9. Serve with a green side salad and garlic bread!

Puff Pastry Pizza

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Winterton House

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Rehabilitation of this GLC towerblock replaced the experimental plastic cladding with the world’s tallest load bearing brick structure which post tensions the retained steel frame.

1992-1999

winterton house

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orange & fennel chicken This dish is the perfect light meal for those warm(ish!) spring evenings when you are having people round as it can be made ahead of time to keep everything as stress free as possible.

Serves 4-6

For the chicken:

For the bulgar wheat salad:

6 skin-on, and bone-in chicken thighs

600g bulgar wheat

3-4 fennel bulbs

250g pistachios nuts

4 seville oranges 1 tbsp dijon mustard 1 tbsp fennel seed olive oil

300g pomegranate seeds 1 red onion 2 bunches mint 1 bunch flat leaf parsley 4 lemons 2 tbsp white wine vinegar

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Prep time: Approx 20 mins

Cook time: Approx 30 mins

Difficulty: ** You know your ‘fillet’ from your ‘flambé’

1. Juice and zest the oranges. Roughly slice the fennel bulbs.

2. Mix the fennel seeds, orange juice, orange zest, mustard and oil together and season with a pinch of salt and pepper.

3. Place the chicken and fennel in a bowl and cover in the marinade. Tip - this is best done the day before so it can marinade for 24 hours. However, if you don’t have that much time, marinade for at least 1 hour as the very minimum.

4. When ready to cook preheat the oven to 180oC. 5. Arrange the marinated chicken & fennel in a roasting tray so that the chicken sits on the fennel and is skin side up.

6. Place in the oven for around 1 hour or until the fennel has gone soft and tender and the skin on the chicken is golden and crisp.

7. You are now ready to serve, we would suggest serving it with a light and zesty bulgar wheat salad, the recipe for which follows.

But of course the choice is yours and this dish is flexible enough to be served with a variety of sides.

Orange & Fennel Chicken

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Bulgar What Salad 1. To cook the bulgar wheat, place it in a flat tray that is big enough for the wheat to expand as it cooks, and sprinkle with salt.

2. Add boiling water until the water just covers the bulgar wheat.

3. Cover with cling film and set aside for 20 mins.

4. Assemble your salad by mixing everything together in a large bowl.

Tip - we find it is easiest to use your hands to do this as it helps make sure everything is evenly spread throughout the bulgar wheat.

5. Juice your lemons and add to the white wine vinegar in a jug with some seasoning.

6. Pour over your salad and give it a good mix.

Ed Says...

If you wanted to use this bulgar wheat recipe as an accompaniment for another meal, it works perfectly with most grilled fish and meats as well as being perfect for all picnics and BBQs. The world’s your oyster!

“

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mackerel PâtÊ This pate serves as a delicious snack just as it is, on crackers or toast or served as a side with salad and jacket potatoes. And it gets better it’s also super easy to make!

5 peppered, smoked mackerel fillets 300g cream cheese 1-2 lemons 50g butter pepper

1. Juice your lemons.

2. Add all your ingredients to a blender.

3. Blitz to a smooth paste.

4. Taste and adjust the amount of pepper and lemon to your liking.

5. Store in the refrigerator.

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jane Says...

A blender makes it super easy but if you don’t have one, mashing with a fork will also work it’s just that you can expect a slightly courser texture with this method.

“

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Beetroot & Goats cheese Salad Serves 4-6

2 candied beetroot 2 yellow beetroot 400g goats cheese 100g watercress 75g walnuts balsamic vinegar olive oil 1. Peel and thinly slice your beetroots.

Tip - I’d suggest doing this in a mandolin so that they are all uniform in thickness.

2. Arrange them on a large plate or platter.

3. Wash and drain your watercress.

4. Place the watercress atop the beetroot.

Tip - make sure not to cover all of it as you won’t want to hide the vibrant colours of the beetroot.

5. Crumble over your goats cheese and walnuts and drizzle with the balsamic vinegar and olive oil and you are ready to serve.

Ed Says...

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This salad is a great little accompaniment to any type of BBQ’d meat.

“

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On a greenbelt site, home to an old asylum, we used advanced virtual modelling to carefully place homes amongst terrain and trees, recognising that the ‘site was the star’.

2012-2020

cane hill

chilli fried tofu This is a great alternative to fried chicken for vegetarians & vegans - a nice chunk of protein, with a zingy crispy coating. It also works well in stir fries or as a snack with a cold beer.

Serves 4

250-300g smoked tofu 1 red chilli 1 tbsp light soy sauce 1 tbsp sweet chilli sauce ½ tbsp honey or brown sugar 5 tbsp flour 6 tbsp olive, sunflower or vegetable oil 1 heaped tsp paprika 1 handful parsley 1 handful coriander salt & pepper

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Prep time: Approx 10 mins

Cook time: Approx 15 mins

Difficulty: * Beans on toast is your regular go-to

1. De-seed and finely dice the chilli. Chop the parsley and coriander and add this in a bowl along with the light soy sauce, sweet chilli sauce and the honey/brown sugar. Mix well.

2. Slice the tofu into 4 and put into the marinade making sure that it is well coated. Leave in the fridge for 30 mins at least, but it can also be left from a few hours to even overnight depending on your schedule.

3. Mix the paprika, salt and pepper with the flour. Tip - you want the flour to be a nice tint of pink from the paprika, so add another spoonful if you feel you need to. If you like spice then you can also add a tsp cayenne pepper.

4. When you’re ready to cook, remove the tofu from the marinade and gently coat your pieces in the flour mix, making sure they are thoroughly covered.

5. Heat your oil in a shallow frying pan or wok. Tip - the oil is hot enough when a tiny bit of bread dropped in, sizzles.

6. Once hot place your tofu in the hot oil and cook on one side for at least 2 mins, turn it carefully and if it’s nicely browned, turn it over and repeat on the other side. When beautifully browned all over, place to one side on some kitchen paper.

7. Once fried they can be kept warm until you are ready to serve them.

Chilli Fried Tofu

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quick & easy banana bread This is so quick and easy you’ll wonder why you haven’t made it more often. There’s also the added bonus of finding a use for all those too-ripe bananas that might otherwise head for the bin.

Serves 4-6

4 very ripe bananas 200g plain flour 200g caster sugar 50g butter (softened) 2 eggs 1 tbsp vanilla extract ½ tbsp baking powder pinch of cinnamon

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Prep time:

CRAIG Says...

Approx 20 mins

It certainly doesn’t need it, but sometimes as an added extra sweet treat I make up a glazed frosted icing for this and drizzle it over the top.

Cook time: Approx 50 mins

Difficulty: * Beans on toast is your regular go-to

“

1. Preheat your oven to 180oC. 2. Grease and flour a 14 cm x 24cm loaf tin.

3. Mash the bananas and then add in the flour, sugar, butter, vanilla baking powder, cinnamon and eggs and mix really well.

4. Pour the mixture into the greased baking tin.

5. Place into the preheated oven for about 50-60 mins or until skewer/knife can been inserted into the bread and it comes out clean.

6. Once ready, decant the banana bread onto a wire-baking tray to cool down.

7. Enjoy on its own or with a cup of tea or coffee whilst putting your feet up and thinking what you’re going to do with all that time you just saved with this super quick and easy recipe!

Quick & Easy Banana Bread

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cator park

Our biophilic design for the new park is a more natural, wilder landscape that delivers a net biodiversity gain across the site, and is more popular with the local community.

2016-2019

cator park

Jane’s been with us since 1997, she runs and manages the kitchen in London alongside Ed and Olu, cooking for up to 200 staff and clients each day, whilst always developing her recipes and keeping a close eye on the budget.

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jane Ross Chef & Catering Manager

Jane’s recipes embrace all cultures and she often collaborates with our international staff making dishes from China, Ghana, Cyprus and India. Jane is also known for her afternoon treats, regularly rewarding staff with her (formerly secret) brownie recipe. Jane goes the extra mile, literally. Its not uncommon for Jane to pop to brick lane on her cycle to work to get the best produce for us.

With a background in fine art, Jane juggles her work at HTA with a developing career as a glass artist, often working towards exhibitions and competitions.

Favourite dish to cook: Aubergine Parma (Pg 212)

Ed joined HTA in 2015 with his super chilled and can-do attitude and since being here has added many strings to his bow. On top of his daily cooking duties, Ed delivers the HTA charity breakfasts in London where he cooks a hot breakfast for the office on the first Friday of every month, selling to staff with all proceeds going to a different charity each time. He also takes on the role as the supper chef, either cooking dinners for HTA round tables hosted at Chamber Street for our clients and collaborators or even leading the effort to make 600 portions of Nepalese curry for the HTA@50 party…!

Edward McCormack Chef

Favourite dish to cook: Duck Breast with Dauphinoise (Pg 302)

The Team

Craig established our HTA Edinburgh kitchen in 2017 becoming the first chef to join HTA outside our London office.

Craig cooks healthy and nutritional lunches each day for the Edinburgh staff and their clients and has a keen interest in adapting new recipes for this growing office.

Craig Jones-Rowley Chef & Catering Manager

Craig creates variety into his menus by celebrating world food days and days of tradition such as burns night. Craig leads the HTA charity breakfasts in Edinburgh monthly and he also regularly bakes afternoon treats for the team which as you can imagine makes him a very popular man!

Favourite dish to cook: Coconut Chicken (Pg 30)

Olu joined the London Kitchen team in 2017 at the time of the move to our new London home, Chamber Street in Aldgate.

With our new bigger office came bigger demands for hospitality (and a bigger budget for those Kit Kats). Olu became our meetings man, working closely with front of house to feed and caffeinate all our amazing clients. Olu is key in the preparation of lunches daily and is continuously learning from Jane and Ed to advance his cooking skills.

Olu Awodumila

Favourite dish to help cook: Chicken Basque

Catering Assistant

(Pg 232)

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Over the past year...

...we’ve enjoyed looking back at our 50 year history.

index proje c t s Acton Gardens Apex House Assemble & Join Aylesbury Estate Cane Hill Cator Park George Street Greenford Quay Greenwich Millennium Village Hanham Hall Lea View Estate Leithfield Park Navarino Mansions Officers Field Samuel Smith Pubs Savoy Circus Supurbia Thames Tunnel Mills The Hundred House Trinity Square Upton Site C Winterton House

pa s ta 38 110 158 252 328 340 206 54 152 298 280 260 164 78 146 98 32 138 222 214 244 318

B REA KFA ST Fluffiest Ever Pancakes French Toast & Blueberries Smoked Salmon & Eggs

284 224 310

VEGA N Chickpea Grills & Pitta Chilli Fried Tofu Chilli Roast Cauliflower Sweet Potato & Brazil Nut Curry Sweet Potato & Pepper Chilli Rainbow ‘Pride’ Salad

24 332 116 16 66 174

VEGe ta r i a n Beetroot & Goats Cheese Salad Black Dahl Cauliflower Cheese Chickpea Patties Courgette & Aubergine Parmigiana Cream of Tomato Soup Italian Vegetable Pie Mushroom Risotto Nut Roast Puff Pastry Pizza Spiced Pumpkin Soup Watercress, Pea & Mint Soup

326 148 306 256 210 102 202 42 276 314 240 34

4 Cheese Mac ‘n’ Cheese Beef Lasagne Fresh Pasta Pasta Puttanesca Spicy Sausage Pasta Traditional Pasta Bolognese

60 70 160 154 20 236

chick e n Balmoral Chicken, Neeps & Tatties Bang Bang Crispy Chicken Chicken & Mushroom Pie Chicken Basque Coconut Chicken & Salad Coronation Chicken Orange & Fennel Chicken Thai Green Curry

218 264 142 230 28 294 320 248

l a mb Lamb & White Bean Stew Lamb Rendang Nepalese Lamb Curry Shepherd’s Pie

134 90 186 128

po r k Bangers, Mash & Jazzy Beans Cabbage & Bacon Gratin Chinese New Year Sticky Ribs

268 98 10

ga me Duck Breast with Dauphinoise Venison Stew & Dumplings

300 86

f is h & s e a f o o d Crayfish Salad Christina’s Fish Pie Mackerel Paté Posh Cod ‘n’ Chips Salmon & Creamy Lemon Sauce Simple Kedgeree Smoked Haddock & Prawn Chowder Stonebass & Chorizo Fricassee Teriyaki Salmon & Stir Fried Noodles

124 272 324 74 82 182 198 194 178

s we e t Chocolate Brownie Lemon Drizzle Cake Muhallebi No-Bake Granola Bar Quick & Easy Banana Bread

46 168 106 50 336

credits and thanks to: Photography (food & people): Richard Brown richardbrownphotographer.com Photography (food & people): Simon Brandon sibrandon.co.uk Photography (architecture): Richard Downer richarddowner.co.uk Photography (architecture): Peter Landers peterlanders.net Drone Photography (architecture): SkyVis And of course, a huge thank you to all of our clients over the years.

Welcome to HTA’s Lunchtables – our recipe for making a great place to work. A place at the centre of our studios and the cultural heart of our practice, With ingredients for collaboration in designing sustainable homes, in great places, Celebrating 50 years at the forefront of housing innovation for HTA.