London Bridge Winter Cookbook

THE LONDON BRIDGE

WINTER COOKBOOK

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Welcome to the London Bridge Winter Cookbook, celebrating an array of the area’s fantastic restaurants and bars this festive season.

Whether you try out a recipe at home, or pay the area a visit to sample one of these delicious concoctions first hand; we hope you’ll be inspired by the talent and creativity of London Bridge’s chefs and mixologists.

Illustrated by Livi Gosling

Foreword

By Marcus Eaves, Executive Chef at Oblix

London’s food scene has moved on a million miles since I first arrived here back in 2003. Whilst I was awestruck by all of the top class restaurants, I found it confusing that so many of them were French fine-dining. Today, London is one of the most exciting and diverse foodie cities in the world: the success of our incredible restaurant scene is undoubtedly driven by Londoners’ willingness to explore food from different cultures and regions.

I’ve been lucky enough to be Executive Chef at Oblix for the last 2 years and it’s been amazing to see how the London Bridge area has developed a real culinary culture. I’m so proud to work here amongst the fantastic restaurants, street food, cafés, bars and of course, Borough Market. Not a week goes by where I don’t visit, as I love to get inspired by the different seasonal produce; working out how I can work them into Oblix’s menu (check out page 6 for Your Borough Market Seasonal Shopping List). Our open kitchen in Oblix West allows us to look across the London skyline - a view you could never tire of, even on the dreariest of Monday mornings!

I’m a big fan of enjoying traditional fare throughout the festive season. Some of the best flavours and ingredients are associated with Christmas; nutmeg, cinnamon and turkey - it’s a time of year I always look forward to. My top tip for those worried about serving dry turkey

on Christmas Day is to try brining your turkey for 24 hours before cooking.

Take a basic brine recipe and infuse with cinnamon, cloves, orange, lemon, thyme, garlic and rosemary. It does require a little advance planning, but you will reap the rewards as the turkey will taste absolutely delicious.

I hope this cookbook helps you to create some stunning dishes this winter. I’d also thoroughly recommend a walk around the area to soak up the atmosphere and get inspired by the fantastic cuisine and creativity that is at the heart of London Bridge.

@oblixrestaurant www.oblixrestaurant.com

CONTENTS

Your Seasonal Shopping List at Borough Market

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EAT J Baked Oysters with Bone Marrow Hawksmoor Borough Savoy Cabbage, Smoked Seaweed Butter & Mackerel Londrino Grilled Aubergine & Ricotta Rotolo Vivat Bacchus Crab Cakes with Lemon Relish Oblix Shepherd’s Pie The Ivy Tower Bridge Venison with Roscoff, Salsify, Chocolate & Figs The Coal Shed Lamb Chops with Harissa and Mint Yoghurt Oblix Traditional Turkey Breast with Stuffing Vivat Bacchus Scotch Broth Pie The Rose Pub Venison Chapli Kebab Baluchi at The LaLit London

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Apple Panna Cotta The Coal Shed Chocolate Turrón José Pizarro Alentejo Azevias Londrino

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DRINK J Rhubarb Robin Negroni Little Bird Gin Christmas Pudding More Bar Old English Nine Lives Jingle Egg TwoRuba Bucks Bellini Nine Lives Flying Badger The Hide Festive Pairings with the Wine & Spirit Education Trust

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BE MERRY J Festive Events in London Bridge Christmas By The River Borough Market Christmas Opening Hours Restaurant Guide

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Your Seasonal Shopping List

Borough Market may be London’s oldest food market, but it also strives to be the most dynamic. An Aladdin’s Cave of exceptional produce that isn’t just sold and consumed, but also developed and debated by pioneering chefs, traders and teachers.

Christmas is an extra special time at the market, with the smell of mulled wine in the air and beautiful decorations adorning the arches; the perfect one stop destination for your seasonal shopping list.

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See p46 for Borough Market Christmas Opening Times.

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CLICK TO DISCOVER TRADERS

1. THE MAIN EVENT Whether you’re opting for traditional turkey, fish or something more exotic, the market’s specialist butchers and fishmongers can give you expert advice on the best choices to suit your spread.

Festive favourite: Hand-dived scallops and venison from Shellseekers Fish & Game 2. THe VEG The fresh fruit and vegetable displays at Borough Market are truly a feast for the eyes. These independent grocers stock everything you’ll need to whip up some show-stopping sides.

Festive favourite: Expertly sourced essentials from Elsey & Bent

3. THE CHEESE BOARD A superb selection of makers from around the globe - there’s no better place to curate your dream board. Join in on an ‘Evening of Cheese’ on December 7th from 6pm.

Festive favourite: Wine and beer-soaked Italian cheeses from L’Ubriaco Drunk Cheese 4. SAUCES & SPICE A host of homemade jams, artisanal oils, world spices and unique condiments to adorn your dining table.

Festive favourite: Chutneys and jams made with a conscience from Rubies in the Rubble.

5. WINE, BEER & SPIRITS Impress your guests with fine wines, craft beers and locally distilled spirits.

Festive favourite: English fruit wine from Cartwright Brothers

6. FOR DESSERT Freshly baked biscuits, bites, cakes, pastries, tarts and of course, mince pies.

Festive favourite: Gingerbread men from Cinnamon Tree Bakery

5. DESSERT 7

EAT

Baked Oysters with Bone Marrow

BY HAWKSMOOR BOROUGH

Ingredients

Method

(Serves 4 as a starter) 100g finely chopped shallots 2tsp chopped garlic 20g unsalted butter 200g bone marrow, cut into 1cm dice 60g fresh breadcrumbs 12 rock oysters 100ml Madeira gravy (Recipe included) 4 slices sourdough bread, toasted

Preheat the oven to 200°C/400°F/Gas 6.

Madeira gravy (Makes 1.5L) 60g shallots, finely chopped 50g butter 250ml Madeira wine 1 litre beef stock

Gently cook the shallots and garlic in the butter until soft, but with no colour. Mix with the bone marrow, parsley and breadcrumbs and set aside.

Open the oysters, making sure there are no pieces of shell, reserving the juice in a small bowl. Place the oysters and the juice in the fridge while you wash the oyster shells and sterilise them in boiling water, then allow them to cool thoroughly. Place the bottom shells on an oven tray, and put the oysters back into them.

Sprinkle an equal amount of the breadcrumb mixture over the top of each oyster, followed by ½ teaspoon of the oyster juice. Bake in the oven for 5 minutes, until golden- the oysters should just be cooked.

Finish with a tablespoon of warm Madeira gravy on each oyster, and serve with toasted sourdough

Madeira gravy Cook the shallots with the butter in a medium saucepan until soft, but not coloured. Add the Madeira and simmer until reduced by half. Add the beef stock and bring to a simmer before serving.

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This dish has been created by Hawksmoor Executive chef Matt Brown exclusively for Hawksmoor Borough.

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Savoy cabbage, smoked seaweed butter & MACKEREL

BY LONDRINO Ingredients

Method

1 medium savoy cabbage 2 large mackerel 1 lemon 1 sheet of dry good quality kombu seaweed 100g dulce seaweed 150g butter* 100ml good olive oil Wood chips to smoke Salt

Open the mackerel with a knife, cut length ways to leave butterflied. After, rinse in cold running water, removing the gills and the blood line, leave them facing down on a grill tray for 2 hours in the fridge to drain any excess water.

*Requires overnight preparation

"A dish I cook using fresh mackerel stuffed with seaweed and left to cure overnight, heightens that ‘from the sea’ flavour and takes the mantra of ‘simple ingredients cooked well’ to a whole new level. I serve it simply with cured cabbage and smoked butter.”

- Leandro Carreria

Wet your fingers and spread the Kombu sheets on a dry surface.

Cut to fit inside of the mackerel. Place the seaweed inside the fillets and leave overnight in the fridge. Cut the butter and dulce seaweed into small squares. Take the leftover kombu seaweed and blend together until smooth, then freeze. Remove any bruised leaves from the cabbage. Cut as thin as possible.

In a pot of boiling water, add a pinch of salt and blanch the cabbage for 1 minute, then place in ice water to chill. Leave in a colander for 10 minutes to drain off any excess water.

Light your wood fire grill or barbecue and add some wood chips.

Remove the seaweed butter from the freezer and put it on a tray alongside some smoking wood chips. Cover with aluminium foil, then leave covered for 10 minutes. Check the flavour of the butter for smokiness, if it needs more smoke, add new wood chips and repeat.

Once you have a good fire going (or if using a regular grill pan, the pan is nice and hot) remove the kombu sheet from the mackerels and grill them skin side down until they are golden brown.

Meanwhile squeeze the lemons, passing the juice through a sieve.

In a hot pan, add some olive oil and sauté the cabbage. Add a pinch of water, then slowly add pieces of butter to taste, stirring to make the mixture smooth. Check the seasoning with lemon juice and salt. Serve with the grilled mackerel.

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Grilled Aubergine, Ricotta, Thyme & Sautéed Forest Mushroom ROTOLO

BY VIVAT BACCHUS

Ingredients 4 large aubergines 500g ricotta cheese 400g mixed forest mushrooms 100g shallots 20g butter Thyme Salt Pepper Tomato relish

Method Thinly slice the aubergines lengthways and season with salt and pepper. Grill them on a medium heat until they are soft to roll.

Finely chop the shallots and mushrooms and sauté them in butter on a medium heat. Leave to cool.

Once cooled, mixed this in with the ricotta cheese.

Lay down your thinly sliced aubergines and place the stuffing on top and roll up. Bake in the oven at 170°C for 10 minutes.

Serve with tomato relish and rocket salad.

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Crab Cakes WITH LEMON RELISH

BY OBLIX Ingredients FILLING 400g white crab meat mix (70g - 35g per crab cake) 30g brown crab meat 20g green apple (finely dice) 20g celery (finely dice) 20g spring onions (thinly sliced) 8g chopped chives 40g mayonnaise Pinch of cayenne pepper Lime juice and zest (add to taste) Salt

LEMON RELISH 4 leaves of bronze gelatin 120ml water 80ml lemon juice 20g sugar

Method CRAB CAKES - Remove any excess shell from the white and brown crab meat. In a mixing bowl combine both crab meats along with all other ingredients, mix together whilst being careful not to overwork. It is important to try and keep the crab meat as coarse as possible; this will give a flaky texture to the crab cake. Season the crab mix to taste using the cayenne pepper, lime zest and lime juice. Shape into 35g cylinders onto a flat tray and set to one side in the refrigerator for 2-3 hours.

Once the mixture is completely firm roll through flour, beaten egg and breadcrumbs (panko) repeat this process two times over. Place in the refrigerator until needed.

LEMON RELISH - Bring the lemon juice, water and sugar to the boil in a sauce pan. Add the pre-soaked gelatin and dissolve until the mixture is smooth. Strain through a fine sieve and leave to set in the refrigerator.

Once completely the mix is completely set and the firm blend using a stick blender, continue this process until the mix is smooth. Add 1 teaspoon of chopped dill and lemon zest to taste. Set to one side in the refrigerator until required.

TO SERVE - When ready to serve place a non-stick frying pan on the heat and add a generous amount of clarified butter. Once the pan has reached a moderate heat add the crab cakes and place the pan into the oven at 180°C for 4 minutes or until the crab cakes are golden brown.

Place the lemon relish onto the plate along with crab cakes, to finish add some lambs lettuce or rocket salad leaves dressed with buttermilk.

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Shepherd’s Pie

BY THE IVY TOWER BRIDGE Ingredients FOR THE FILLING 200g lean rib of beef mince 200g lean lamb mince 2 shallots, peeled and finely chopped 100g button mushrooms, brushed off and finely chopped 1 medium sized carrot (approx. 100g), finely chopped 3 sprigs fresh thyme, leaves removed 3 sprigs fresh oregano, leaves removed and chopped 100ml (½ glass) red wine 2 tbsp Worcestershire sauce ½ tin (200g) chopped tomatoes 300ml veal stock (you can buy veal stock from good quality supermarkets. If you can’t find it, you can use beef or chicken stock) 1 tbsp tomato purée 1 tbsp plain flour Sunflower oil for frying Salt & freshly ground black pepper

FOR THE TOPPING 1kg King Edwards or Maris Piper (preferably) 50g unsalted butter Salt & white pepper

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Method Lightly oil both the lamb and beef mince. Heat a frying pan until smoking and cook the meat, mixing continuously, for about 5 minutes until the meat is a light brown colour. Pour off the excess liquid and put in a dish to one side until the rest of the ingredients are ready.

In the same pan, heat a little oil and gently sweat the shallots, thyme, button mushrooms and carrots for about 8 minutes. Add the mince and mix in the tomato purée and cook for about 5 minutes; then add the chopped tomatoes, red wine and reduce for about 10 minutes.

Add flour and mix thoroughly. Add the Worcestershire sauce and stock. Bring to the boil and simmer for 30 minutes. Season with salt and pepper; add more Worcestershire sauce if required and then the oregano. Keep to one side.

Preheat the oven to 180°C/ gas mark 4. Peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for around 15 minutes until soft; then drain and return to the pan over a gentle heat to remove any excess moisture.

Using an old-fashioned masher or a potato ricer, thoroughly mash the potatoes and mix them with butter and season to taste.

To assemble and serve, put the meat mixture into an oven proof dish. Top with the mashed potato (you can pipe this if you have the time), put into the oven and bake for around 30 minutes. It should turn a nice golden colour.

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Venison with Rosscoff, Salsify, chocolate & figs

BY THE COAL SHED INGREDIENTS

Method

COCO NIB CRUMB

COCO NIB CRUMB - Toast the coco nibs and panko breadcrumbs.

50g coco nibs, 50g Panko breadcrumbs. ½ bunch of chives

Wait until they are cold, and then add chopped chives and salt and keep to one side.

BLACK PUDDING PUREE - Start by sweating down the shallots, garlic, BLACK PUDDING PUREE 500g boudin noir (blood sausage), 1 Granny Smith apple, 1 shallot onion, 1 clove of garlic, 50ml port, 200ml chicken stock, 1 sprig thyme

GAME & CHOCOLATE JUS 2kg venison (on the bone) 1 carrot, 1 onion, 1 stick celery, 1 bay leaf, 1 garlic bulb, 1 sprig rosemary, 5 juniper berries, peel of 1 orange, 1tsp tomato puree, 500ml chocolate porter, 50ml sherry vinegar, 5g dark chocolate

SALSIFY 4 salsify sticks, juice of 1 lemon, 1 garlic clove, 4 juniper berries, 1 x sprig rosemary, 50ml rapeseed oil

ROSCOFF ONION 2x Roscoff onions, 100g butter, 100ml sherry vinegar, 2 sprigs thyme, 1 clove garlic

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and thyme with a little butter until soft with no colour. Next, peel the skin off the boudin noir and add to the shallots and cook for a few minutes. Next add the chopped apple, port and chicken stock and cook for a further 20 mins. Add to a blender and then pass through a sieve. Cover and keep warm.

GAME & CHOCOLATE JUS - Get your butcher to chop up the game bones for you. Place them in a tray and roast until golden brown. Chop the veg and brown off in a deep pan, add the tomato puree and cook for 5 min- utes. Next add the bone, spices, garlic and water. Bring to the boil and skim off the excess that rises to the top. Turn the heat on low and simmer for 4 hours then pass through a sieve.

In another pan, add vinegar and reduce by half, then add the chocolate porter and reduce by ¾. Next add the venison stock and reduce until you achieve a sauce consistency. Add chocolate porter and whisk until melted. Cover and keep warm.

SALSIFY - Squeeze lemon into a deep tub and add water. This will stop the salsify going brown when you peel them. Top and tail the salsify then peel and put straight into the acidulated water. Place the salsify in a roasting tin with the rest of the ingredients and add red wine and braise in the oven until al dente.

ROSCOFF ONION - Cut the onion in half and season. Add a splash of oil to a frying pan. Place the onions and caramelize slowly for about 20 minutes. Once dark brown, add a nice nob of butter and cook until nutty brown. Add a splash of sherry vinegar, 1 crushed garlic and a sprig thyme, and slowly braise until cooked.

TO FINISH - Sear the venison saddle in a hot pan until nicely caramelized all over. Add a nob of butter to baste, and then leave to rest.

Place the harder herbs and lavender into a bowl. Put a puddle of oil next to the herbs for the smoking effect of the dish (see later). Brown off the haunch on each side, glaze with the sauce and cover the top with the coco nib crumble. Brown off the salsify and girolle mushrooms , in butter on a pan, then add kale and wilt down.

Add a spoon of black pudding puree to the plate, glazed haunch and caramelized gs. Next add the rosco onion, wilted kale and mushrooms. Slice the saddle and place on top of the hard herbs.

To create a smoking effect when serving to add drama, place the hot charcoal ember into the oil.

Serve with jus on the side to be poured by the diner.

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“There are many parts to this recipe but the end results are absolutely worth the work!�

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Lamb Chops WITH HARISSA & MINT YOGHURT

BY OBLIX Ingredients

Method

LAMB

LAMB - Combine all the marinade ingredients into a mixing bowl

2 x 8 bone lamb racks French trimmed – cut into individual chops/cutlets.

add the lamb cutlets and marinade for a minimum of 1 hour before required.

MARINADE

one side.

5g smoked paprika 2g mace 3g coriander seeds (toasted) 3g ground cumin 20g garlic puree 100g rose harissa 50g olive oil

MINT YOGHURT 5g smoked paprika 2g mace 3g coriander seeds (toasted) 3g ground cumin 20g garlic puree 100g rose harissa 50g olive oil

MINT YOGHURT - Simply combine all ingredients together and set to

CONFIT GARLIC - Separate the garlic cloves, leaving them with skin.

Blanch them in hot water. Slowly cook in olive oil. Once the garlic has softened set to one side to cool down.

Keep the garlic cloves in the olive oil until required.

TO SERVE - Cook the lamb chops in a griddle pan for two minutes on either sides and then place in the oven at 220°C (on a baking tray) for two minutes. Once removed from the oven allow to rest for two minutes. Spread the mint yogurt on the plate warm the garlic confit in the olive oil. Place the lamb onto the plate add the garlic and chopped mint. Drizzle with extra virgin olive oil and serve.

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CONFIT GARLIC 8 cloves of garlic 300ml of olive oil

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Traditional Turkey Breast with STUffing, honey roasted carrots, parsnips & swedes

BY VIVAT BACCHUS

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Ingredients

Method

2kg turkey breast 1kg Cumberland sausage meat 50g diced dried apricots 50g Panko breadcrumbs 20g butter 10g crushed garlic 5g fresh sage 1 finely chopped onion 1 egg yolk Half a lemon zest Chopped parsley, chives and thyme Salt Pepper Carrots Parsnips Swedes

SautĂŠ the chopped onion, thyme and sage in the butter until soft and without colour. Drain and leave to cool. Once cool add the sausage meat, apricot, breadcrumbs, crushed garlic and aromatics. Mix until fully combined.

Slice your turkey breast to open it out, season well and rub in olive oil. Spoon a layer of cranberry sauce, and then the stuffing mixture onto the breast before rolling back into shape. Cover in tin foil and roast until fully cooked through (90 minutes).

Roast the chopped carrots, parsnips and swedes with honey, salt, pepper and rosemary for 20 minutes at 180°C.

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Scotch Broth Pie

BY THE ROSE PUBLIC HOUSE

Ingredients

Method

75g pearl barley 600g lamb shoulder 2 litres lamb stock (you can use 2 lamb stock cubes dissolved) 2 onions, diced small 2 bay leaves dry 2 parsnips cut into 1-inch pieces 2 tbsp. dry thyme 2 carrots cut into 1-inch pieces 1 swede cut into 1-inch pieces 2 turnips, cut into 1-inch pieces 2 celery stalks, trimmed, cut in 2.5cm/1-inch pieces Salt and pepper to taste Handful fresh parsley, roughly chopped Freshly ground black pepper 150g butter 150g plain flour Shop bought puff pastry

Put the pearl barley into a bowl and cover with cold water. Set aside to soak.

TIP Leave filling to cool overnight for optimum flavour.

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Place the lamb in a large oven-proof saucepan. Fry your lamb in oil until brown all over, then cover with lamb stock. Bring to a simmer and skim off the scum. Add the onion, bay leaf and thyme to the pan. Return to a gentle simmer and cook for one hour, skimming occasionally. Add the carrots, turnips and celery to the pan. Season with the salt and freshly ground black pepper. Bring to a very gentle simmer, cover with a lid and cook for 30 minutes.

After the vegetables and lamb have simmered for 30 minutes, rinse the pearl barley in a sieve under cold running water. Add the pearl barley and cook gently for a further 20 minutes, uncovered until the lamb is very tender and is breaking up and the barley is softened.

Remove the pan from the heat. Melt the butter and add in the flour and mix to a soft paste and add to the hot stew and it will thicken and then leave to cool preferably overnight.

Take your shop bought puff pastry and cut the bottom larger than your individual pie dish (make sure you line the dish or leave the paper on your pastry). Bring the pastry up the sides of the dish and leave an overhang, then fill your pie dish to the top with the cold mix then lay your pastry lid over the top and cut off the edges and crimp with a fork.

Using one egg, baste the tops of your pie and bake at 180°C for 20 minutes. Then let rest for 5 minutes before plating up.

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VENISON CHAPLI KEBAB

BY BALUCHI AT THE LALIT LONDON Ingredients

Method

600g venison mince 200g chicken mince 400g lamb suet 20ml mustard oil 1tsp red chilli powder 20g ginger garlic paste 1 tsp salt 1 tsp garam masala 1 tsp cardamom 5g chopped mint 1tsp stone Flower 1tsp poppy seed root (optional) 1tsp dried pomegranate 10g fresh pomegranate 1tsp coriander seeds 1tsp fresh coriander 10g chopped onion 1 chopped green chilli 2tsp roasted chana powder

Mix venison Boti, chicken, suet, ginger garlic paste, red chilli powder, salt, fresh pomegranate seeds, dry pomegranate seeds and chopped green chilli. Leave it overnight to marinate.

The next day, pass through a mincer twice, or finely chop the mixture to a mince consistency.

Once ready the mixture needs to be smoked. Put the entire venison mixture in a flat container. Make a hole in the middle and place a ceramic bowl in it. Put burning charcoal and add ghee, clove powder and green cardamom. Close the lid and leave the smoke to infuse for 7 to 8 min. Do not overdo this as the smoky flavour can overpower the delicate flavour of the venison.

Make patties about 70g each, flatten them between your palms in a round shape. Cook on slow fire in a pan on both sides until light brown in colour. Serve with truffled artichoke puree, artichoke batons and braised baby gem.

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*Requires overnight preperation

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Apple Panna cotta

BY THE COAL SHED Ingredients

Method

APPLE PANNA COTTA

Use the best quality apple juice you can find, or as we do in the restaurant - juice Granny Smiths yourself with the skin on to get bright green juice.

750ml good quality cold pressed apple juice 250ml cream 2 cinnamon sticks 1 lemon 200g caster sugar 4 bronze gelatin leaves

BLACKBERRY COMPOTE 500g blackberries 100g sugars Juice of 1 lemon

GRANOLA 200g oats 200g flaked almonds 100g maple syrup 100g rapeseed oil 1 tsp mixed sweet spice pinch salt 1 vanilla pod

In a pan, warm the cream with the sugar, cinnamon and lemon peel. Soak the gelatin in ice cold water until completely soft.

Remove the cream from the heat and whisk in the gelatin.

Leave to cool slightly and infuse with the spices. Strain the mix through a fine sieve and leave to cool. Once cool combine with the apple juice. This is a soft panna cotta and we set in bowls.

If you wanted a free-standing panna cotta add 1 more sheet of gelatin.

Set in the fridge for 2 hours before serving.

COMPOTE - Place all ingredients in a pan, and cook slowly until it thickens and blackberries begin to break down, but still have some texture. Allow to cool and then place in the fridge until set.

GRANOLA - Place all ingredients in a bowl together and mix until all well coated and shiny. Place on a baking tray and bake at 160°C. After 10 minutes stir well and place back in the oven for another 10 minutes.

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Chocolate Turron ‘

BY JOSE PIZARRO Ingredients

Method

150g (5oz) whole blanched almonds 50g (2oz) peeled pistachios 2 sheets wafer paper 200 g (7oz) honey 200 g (7oz/scant 1 cup) caster (superfine) sugar 1 large free-range egg white 1 tablespoon cocoa powder

Preheat the oven to 170°C (325°F/Gas 3). Line a baking tray and roast the nuts until they are lightly golden brown. Check on them regularly as they catch really easily. Set aside to cool.

Line an 18 cm (7 in) square tin with a layer of wafer paper.

Put the honey and sugar in a pan over a low heat. Melt the sugar then bring to a rapid boil and cook until the mixture reaches 120°C (250°F) on a sugar thermometer.

Beat the egg white in a stand mixer until it holds soft peaks then, while whisking, gradually pour in the hot sugar and honey mixture. When it is all incorporated, scoop this mixture back into the pan and put over a medium-low heat, stirring constantly.

The aim is to reduce the moisture content of the nougat and, when the mixture reaches about 150–155°C (300–310°F) on a sugar thermometer, start testing it.

Drop a little bit into a bowl of cold water – it should harden into a ball immediately. When this happens, add the nuts and cocoa powder to the turrón. Mix well then pour into the lined tin and smooth with a palette knife.

Top with a second layer of wafer paper and leave to set completely before slicing.

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Recipe from ‘Catalonia: Recipes from Barcelona and Beyond’ by José Pizarro (Hardie Grant, £25) Photography © Laura Edwards 32

“You can only really find Turrón at Christmas, which is annoying as I love chocolate turróns so much. Just a little piece after a meal with my espresso makes me happy. Look, I had to do something about that situation, so I’ve created this recipe – no more waiting until Christmas!”

- José Pizarro

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Alentejo Azevias

BY LONDRINO Ingredients

Method

330g plain flour 100g pork fat (or lard) 165g of water 4g salt 40ml brandy or Cognac (not too sweet) 1 egg yolk Ingredients for the filling: 330g cooked chickpeas 300g sugar 1 cinnamon stick Peel of 3 lemons 2 egg yolks 70g toasted ground almonds 2 tbsp ground cinnamon 2 tbsp caster sugar

To make the dough, mix all the ingredients together until smooth, wrap in cling film and leave to rest in the fridge.

"Typically from the Alentejo region, azevias are characterised by their half-moon shape and very generous filling, normally of chickpea or sweet potato. Fried, and crispy, they are then sprinkled with cinnamon and sugar.�

For the filling, blitz the cooked chickpeas and pass them through a sieve to remove as much skin as possible. In a pot, add the sugar, cinnamon stick and lemon peel together with the blitzed chickpeas and cook for 1 hour over a medium heat. Stir constantly, to ensure the mixture doesn’t burn. Remove the mixture from the heat, add the almonds and egg yolk, mix until well combined and cook for another 10 minutes over a medium heat.

After the 10 minutes, remove from the heat to rest and for the mix to cool down.

In a pasta machine make sheets with the dough, between the number 6/8 thickness. The process now is like making ravioli.

Spread out the sheets of dough and add spoons of the filling, closing them up, ensuring there are no holes.

In a pot, add sunflower oil, once reached 170°C, deep fry the azevias until golden brown. Place them in a tray with absorbent paper to soak up the excess oil. Make cinnamon sugar by combining the same amount of cinnamon and caster sugar.

Coat the azevias in the cinnamon sugar once they are fried.

Serve piping hot.

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- Leandro Carreria

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DRINK

RHUBARB ROBIN NEGRONI

OLD ENGLISH NINE LIVES

BY LITTLE BIRD GIN Ingredients Ingredients

300ml Scotch whisky, 60ml marmalade honey

25ml Little Bird Gin , 25ml Campari

syrup, 60ml Campari, 100ml mineral water

25ml sweet Vermouth

Served in a rocks glass with cracked

3 wrists of rhubarb bitters

ice & an orange twist.

METHOD Add the ingredients to a short rocks glass filled with ice, stir with love. Twist a sliver of pink grapefruit peel over the top outer side down to release the oils, a light touch around the rim and pop it in.

CHRISTMAS PUDDING

BY MORE BAR

Ingredients 25ml Martell Cognac, 25ml Cointreau 25ml Disaronno Amaretto, 25ml lemon

METHOD Make marmalade honey syrup. Mix ¹/3 quality marmalade, ¹/3 runny honey & ¹/3 boiling water.

Strain liquid to remove orange pieces & bottle in a sterilized container. This will keep for around 10 days in the fridge. Measure all ingredients into a jug & stir well. Decant liquid into a bottle and freeze for a minimum of 4 hours.

Prepare the cracked ice - fill a large Tupperware container with filtered (1.5 - 2 inches in depth).

Freeze until solid. Once the water has frozen crack the block with a rolling pin & store in the freezer until required.

When guests arrive, pour the frozen liquid over a block of cracked ice garnish with an orange twist. To obtain a good orange twist use a potato peeler to remove the skin of the orange and ‘twist’ over the top of the serve’.

juice, 12.5ml Sugar Syrup, 1 tsp cherry jam

METHOD Shake all ingredients with ice in a shaker for 30 seconds. Serve over ice.

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JINGLE EGG

BUCKS BELLINI

BY TWORUBA

BY NINE LIVES

Ingredients

Ingredients

35ml Havana club Seleccion de Maestros,

15ml Bucks Cordial

15ml Gran Marnier, 40ml whole egg,

(Ingredients below)

50ml double cream, 20ml vanilla syrup,

25ml fresh orange juice

cinnamon

100ml Champagne

METHOD

1 mandarin Frozen berries

Put all ingredients into the shaker, then

Zest of 1 lemon

shake thoroughly and double strain into a

300 g caster sugar

coupe glass.

METHOD

FLYING BADGER

CORDIAL: Take 1 mandarin, 1 handful of frozen

BY THE HIDE

Add 300gr of white caster sugar & press the

berries & 1 lemon zest & place into glass bowl. fruit with the end of a rolling pin until all juice is extracted. Allow to sit & macerate for 3 hours in

Ingredients

the fridge

40ml Cremorne Gentleman Badger sloe gin,

Remove from the fridge & add 300ml of boiling

20ml London Dry gin, 15ml Orgeat almond

water Stir until all sugar is dissolved & strain the

syrup, 25ml fresh lemon juice, 15ml egg white,

fruit off. Store in a sterilized bottle for up to 10

splash of soda or lemonade

days in the fridge

METHOD

PREPARE

Mix all of the ingredients except the soda in a shaker with one cube of ice. Shake until nice and frothy, then add more ice and shake again.

Add a splash of soda to the shaker, then pour into a highball glass over ice. Garnish with a wedge of lemon (we use a sprinkle of freezedried berry powder).

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Serve in a chilled flute. Add 15ml of cordial & 25ml of fresh orange juice to flute. Stir and top with chilled Champagne.

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FESTIVE PAIRINGS The parsnips are peeled, the turkey’s trussed and the brussels are boiled... now, what to drink? Our local experts Christine Marsiglio and Lauren Denyer from the Wine & Spirit Education Trust are here to help you select the perfect pairings.

COURSE

CRAYFISH COCKTAIL

WINE PAIRING “Cremant de Jura is great alternative to Champagne and is made from the same grape, Chardonnay. This sparkling wine would complement many seafood starters and is a perfect way to ramp up your appetite for the main course. With zingy acidity and lemony biscuit aromas, it’s a great way to start your meal.”

- Christine

TURKEY & TRIMMINGS

“A light and refreshing red wine made from Pinot Noir, Sancerre Rouge has delicate tannins, cranberry fruit flavours and hints of spice. This will pair well with your main turkey dish as it won’t overpower the meat. Perfect, especially if serving a cranberry sauce on the side.” - Christine

”One piece of food pairing advice is to pair like with like. An older

NUT ROAST

white wine like a white Rioja Reserva will have developed lovely walnut and hazelnut character. This is a rich full-bodied dry style of wine that has also spent considerable time in oak barrels so will enhance the flavours of the dish by adding hints of smoke, vanilla and coconut.” - Lauren

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COURSE

CHRISTMAS PUDDING

WINE PAIRING ”Rivesaltes Grenat is a sweet, fortified wine coming from the South of France and has ripe and baked red and black fruit flavours with silky soft tannins and hints of chocolate; a perfect match with your Christmas pudding. Watch out though as the alcohol can be up to 18%; in this case a little goes a long way!” - Christine

CHEESE BOARD

“Palo Cortado Sherry is a complex dry style of Sherry with some

savoury olive and yeasty flavours. With age it has developed nuttier, caramel and dried fruit character making it a great accompaniment to many different styles of cheese. The fruity and caramel notes compliment the more lively goats cheeses and blue cheeses, with the nutty and savoury character adding more depth to more mature harder styles of cheese.” - Lauren

Established in 1969, WSET School London is the flagship course provider for the Wine & Spirit Education Trust (WSET). WSET qualifications are globally recognised as the international standard in wine and spirit knowledge. They are designed for those who are just starting out in their careers, as well as established professionals, and the many enthusiasts who have a passion for wines and spirits. Thanks to industry leading educators and our carefully selected tasting samples, our courses help students take their knowledge to the next level. Interested to know more? Visit: www.wsetschool.com

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BE MERRY!

FESTIVE DIARY Events in London Bridge 30 NOVEMBER

8 DECEMBER

THROUGHOUT DECEMBER

LONDON BRIDGE COMMUNITY CHRISTMAS CAROLS

MERRY & BITE

CHRISTMAS BY THE RIVER

CITY HALL

Join children from local schools as they carol their way from City Hall, Potters Fields Park along to Hay’s Galleria.

COURAGE YARD

Feast on global cuisines, drink a festive tipple and pick up unique gifts at Merry & Bite’s artisan market.

12 DECEMBER 7 DECEMBER

CHRISTMAS LIGHT SWITCH ON BOROUGH MARKET

The annual switch-on signifies the Market opening seven days a week in the lead up to Christmas.

MIRACLE ON 34TH STREET THE VIEW FROM THE SHARD

A screening of the 1947 classic on top of London’s tallest building with the capital’s Christmas lights twinkling below.

LONDON BRIDGE COMMUNITY CHRISTMAS VOLUNTEERING WITH TEAM LONDON BRIDGE

Help wrap and deliver donated gifts to local charities. Sign up with a team or volunteer individually.

7 DECEMBER

AN EVENING OF CHEESE BOROUGH MARKET

Get ready for late night shopping as Borough opens its doors for an evening of cheese.

Explore the twinkling wooden cabins and savour seasonal fare along the riverside.

THROUGHOUT DECEMBER

THE VELVETEEN RABBIT UNICORN THEATRE

This heart-warming and much-loved classic story returns for the festive period.

WEDNESDAYS IN DECEMBER 20 DECEMBER

6-7 DECEMBER

LONDON BRIDGE CITY

FESTIVE POMPOMS WITH KATIE JONES FASHION & TEXTILE MUSEUM

Get creative this Christmas and make your own colourful pompom decorations under the expert guidance of luxury knitwear designer Katie Jones.

JOYEUX NOELLE WREATH MAKING WORKSHOP TRICIA NOELLE AT LE PAIN QUOTIDIEN

Join Tricia for a hands-on workshop of creating a Christmas wreath using faux pheasant feathers, pearls and a touch of sparkle.

THROUGHOUT DECEMBER

TOWER OF LONDON ICE RINK

THROUGHOUT DECEMBER

TOWER OF LONDON

WEEKENDS AT MALTBY ST MARKET

Ice skate at the Tower of London and you don’t just get to do it with the city’s most iconic historical landmark as a backdrop – you’re actually in it!

MALTBY STREET MARKET

Soak up the festive atmosphere and graze on a glorious array of artisan culinary delights.

VISIT atlondonbridge.com for all the latest events in London Bridge 43

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CHRISTMAS BY THE RIVER presented by London Bridge City

London’s most picturesque Christmas market returns to the banks of the River Thames for its fourth year.

Set against the backdrop of some of London’s most loved landmarks, the market hosts over 60 stalls selling gifts, food and drink.

Christmas by the River will also host a wide range of workshops at its very own chalet style event space to make sure you’re ready for the holiday season physically, creatively and romantically.

London Bridge City’s Christmas by the River will run from Thursday 30th November to Wednesday 3rd of January.

EAT Mouthwatering festive food options include The Lambassadors, ‘I Love Ostrich’ Ostrich Burgers, Christmas Waffles and Fairy Floss, Cronuts, ‘Pulled’ pulled meats, German Sausages and Doughnut Time.

OPENING HOURS Monday - Wednesday 11:00 - 19:00 Thursday - Saturday 11:00 - 21:00 Sunday 11:00 - 19:00 Christmas Eve 11:00 - 17:00 Christmas Day Closed New Year's Eve 11:00 - 20:00 Bars open until 22:00

DRINK Enjoy a tipple or two at the market’s selection of riverside bars: Eis Haus Pop-up Ice bar at The Scoop, Two Ruba Pop-up bar at LBC Pier and Jim & Tonic.

SHOP Fill your loved ones stockings with artisan gifts from the likes of Akira Woolen Accessories, The Little Tibet, Turkish the Light and London Artlife.

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RESTAURANTS & BARS A-Z The fascinating neighbourhood of London Bridge was once known as London’s Larder because of all the food that was shipped in and stored in the riverside warehouses. Today, the area is packed with culinary experiences to cater to every palate and budget. The restaurants featured in this cookbook are a selection of the fantastic places to dine and drink. To discover even more options, you can go to atlondonbridge.com.

Cocktail heaven

London Bridge local produce

Perfect for special occasions

Best for brunch

New to London Bridge

Meat-lovers must visit

Don’t miss the wine list

Hearty home comforts

Baluchi at The LaLit London Hotel Set in the historic Grade II listed former St. Olave’s Grammar School’s Assembly Hall; Baluchi strives to serve a contemporary take on impeccably executed Indian dishes. Their vibrant menu takes inspiration from the major food regions of India to carefully craft an elegant cuisine, which is made from the finest organic ingredients.

The Coal Shed Hailing from Brighton and born from the love of cooking the finest meat and seafood over fire, The Coal Shed Restaurant London is a recent addition to the One Tower Bridge development on the banks of the River Thames. The restaurant uses the highest quality ingredients, sourced as locally as possible. Pay a visit to their bar for pre/post theatre drinks and expertly crafted cocktails.

Hawksmoor Borough A short walk from the station and on the edge of Borough Market, Hawksmoor Borough is the latest branch of the renowned ingredient-centric steakhouse. The chefs wander around the market each morning to find inspiration for the regularly changing Market Specials menu which run alongside a main menu focusing on grass-fed beef and sustainable seafood.

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The Ivy Tower Bridge The Ivy Tower Bridge is an all-day British brasserie with an all-encompassing menu serving modern British and international Ivy-inspired classics from dawn until dusk, seven days a week. The restaurant features a Parisian-style outdoor terrace and a bar, offering tranquil relaxed yet sophisticated dining by the riverside.

José Tapas Bar & Pizarro

José Tapas Bar is inspired by the bustling tapas bars around La Boquería market in Barcelona. The award winning chef’s daily menu features the best from the market on the day paired with unique wines and sherries that you won’t see anywhere else. José’s second venture Pizarro, is just down the road; a full sized restaurant bringing you delicious food with bright new flavours – the season’s best on a plate.

Londrino Leandro Carreira’s highly anticipated new restaurant observes the flavours, traditions and ingredients from Leandro’s native Portugal, through the eyes of a chef that now calls London home. Londrino will offer two separate dining spaces; an elegant a la carte restaurant open for lunch and dinner and a relaxed all-day wine bar for light meals and grazing.

Oblix Located on Lvel 32 of The Shard, Oblix West is a contemporary Grill Restaurant offering dishes delivered in Rainer Becker’s signature style of upscale, sophisticated, urban dining.

Oblix East offers diners an eclectic mix of innovative seasonal dishes and an exciting ‘Bar Bites’ menu that elevates street food to new heights.

The Rose This characterful gem has recently shifted its focus, responding to local demand for a quality, independent neighbourhood pub. Serving hearty home comforts full of personality and a considered selection of craft beers and wines, its Bermondsey Street heritage shines through.

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Vivat Bacchus Vivat Bacchus came to London Bridge in 2008. South African in origin, the restaurant is known for the range and quality of its wines, memorably stocked walk-in cheese room and a menu using daily sourced quality seasonal ingredients containing rare breed meats such as their kangaroo, grilled to perfection

BARS

The Hide

The Hide is a treasure-trove of local ingredients, with almost all the drinks brewed or distilled in London. Craft beers on draught (as well as house cocktails), plus locally distilled gins, vodkas, whisky and even a rum, all used in their extensive cocktail list.

Little Bird Gin This South London distillery prides itself on a smooth citrus taste. Their little gin joint, tucked away at the very heart of Maltby Street is inspired by the glamour of the 1940s; decked out with authentic vintage furniture, lighting and retro glassware.

More Bar

Situated in the heart of one of London’s busiest business districts in More Place, More Bar is the perfect location for meeting, eating, drinking and partying. The drinks list features incredible cocktails, bottled as well as draught beers and carefully selected wines from regions all over the world.

Nine Lives An awesome little neighbourhood bar nestled in the Victorian basement of No.8 Holyrood St. Nine Lives is packed full of incredible cocktails, great vibes & a killer soundtrack. Their ethos seeks to unveil treasures and waste nothing; everything is lovingly sourced & selected with intention.

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TwoRuba The TwoRuba cocktail menu is an extensive list of exciting concoctions. Their expert mixologists create perfectly balanced and innovative cocktails, inspired by the latest mixology trends. If cocktails aren’t your thing, then explore the impressive wine list; carefully curated to bring you a selection of favourites from around the globe.

THE LONDON BRIDGE

WINTER COOKBOOK was created by Team London Bridge

& illustratrated by Livi Gosling 50