The London Bridge Summer Cookbook by At London Bridge

THE

LONDON BRIDGE Summer Cookbook

Featuring a selection of the areaâ&#x20AC;&#x2122;s many fantastic restaurants and bars Illustrated by Livi Gosling

Illustrated by Livi Gosling

WELCOME to the London Bridge Summer Cookbook, featuring an array of the area’s many fantastic restaurants and bars.

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.

Foreword

' Pizarro by Jose

Since arriving in London almost 20 years ago, I’ve been fortunate enough to witness some fantastic changes in the food culture of this great city. First of all, Londoners have totally embraced food from all over the world, including Spain, and this makes London one of the most exciting places on Earth to eat out. I came to London in 1999 with around 300 euros in my pocket but with dreams of cooking the best Spanish food outside of my home country. Back then, there was virtually no Spanish food culture here but very quickly this began to change and now there are some wonderful Spanish chefs working here as well as those from every other country you could imagine: Malaysian; Syrian; French; Danish; Korean - they’re all here, all adding to the vibrant diversity of London’s food scene. The London Bridge area, where I opened my first restaurant, José in 2011, is the perfect example of London’s food variety. From Bermondsey Street where I have two restaurants, north to London Bridge and west to Borough Market, the food choices are incredible. You could eat a different world cuisine every day for months and still be excited to try more. My home is in Bermondsey Street, where I just love the close-knit community vibe. One of the other changes I have noticed is that Londoners are more happy to eat outside in the summertime. OK, so we don’t have quite the same climate as Rome or Barcelona here but when the sun comes out so do the tables, and the side-streets are packed with happy diners. It is one of the great joys of London in 2017 that we have taken al fresco eating to our hearts, whether at one of our fantastic restaurants or, if you prefer, with homemade food in the park on a summer evening. I hope that this book will inspire you to try a few new recipes. When the sun is shining, pop down to Borough Market with some friends, grab a few fresh ingredients and create something delicious.

- José |

@Jose_Pizarro | josepizarro.com

Light Bites

Mains

SESAME SEARED, LINE CAUGHT, YELLOW FIN TUNA CARPACCIO by Vivat Bacchus ............... p7

ROASTED SADDLE OF LAMB WITH RATATOUILLE, BABY GEM & REDWINE JUS by The Garrison ............... p15

GAZPACHO by José Pizarro ............... p8 MALAI BROCCOLI by Baluchi at The LaLit London Hotel ............... p9

PAN FRIED SEABASS WITH ISLE OF WIGHT HERITAGE TOMATO & CORNISH SEAWEED by Aqua Shard ............... p17

TIAN OF CRAB AND AVOCADO by Café Rouge ............... p10

TEXAS JOE’S BRISKET by Texas Joe’s ............... p18

LANGOUSTINE ROLL by Wawa Restaurant ............... p12

ROASTED BUTTERNUT SQUASH WITH BUCKWHEAT GRAINS by The Ivy Tower Bridge ............... p19

Sweet Treats RASPBERRY & WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE MUFFIN by The Garrison .............. p22

GRILLED SALMON NIÇOISE by Horniman at Hay’s............... p22 AUBERGINE & BUTTERNUT SQUASH WITH HARISSA & YOGHURT DRESSING by B Street Deli ............... p23

SHERRY TRIFLE PUDDING POT by Tanner & Co............... p26 FLOURLESS CHOCOLATE CAKE by VIllage East............... p28 TRADITIONAL ROMAN WINE BISCUITS CIAMBELLINE AL VINO by Spianata............... p29

Restaurants & Bars A-Z p40

Cocktails overleaf...

C O C K TA I L L I S T SOUTH EASTERN by LASSCO Bar & Dining .......................... p33

HIBISCUS & SARSAPARILLA FIZZ by LASSCO Bar & Dining .......................... p33

THE STONE FLOWER by TwoRuba .......................... p34

ELDERFLOWER BREEZE by TwoRuba .......................... p34

EARLY BIRD by Little Bird Gin .......................... p35

LE BON ROUGE by Café Rouge .......................... p35

CALYPSO by Village East .......................... p37

BERMONDSEY BEES KNEES by The Hide .......................... p37

BREAKFAST AT TIFFANY’S by Aqua Shard .......................... p38

CAMM & HOOPER SUMMER CUP by Tanner & Co .......................... p39

Visit atlondonbridge.com to discover more restaurants, bars and events in London Bridge.

LIGHT BITES

SESAME SEARED, LINE CAUGHT, YELLOW FIN TUNA CARPACCIO

Vivat Bacchus 4 Hay’s Ln, London, SE1 2HB

SERVES 4

Method: Tuna

Ingredients

400g of sashimi quality pole

2. Roll in a mix of the white and black sesame seeds.

line caught yellow fin tuna

and pepper. 3. Heat up a non-stick frying pan with a small amount of oil (just enough to cover the bottom of the pan). Place the tuna strips onto the hot surface

White and black sesame seeds

and sear for 10-15 seconds per side. Remove from the heat and chill

¼ large stem fresh ginger 1 medium banana shallot

Slice length ways into 3 equal strips, pat dry and season well with salt

immediately. This will stop further cooking. 4. Once chilled, roll out a sheet of cling film, place the seared tuna onto

50ml Kikkomans soy sauce

the plastic and roll the clingfilm around the tuna as tightly as possible. Refrigerate.

For the slaw Fine julien of 1 medium carrot Fine julien of 1⁄8 daikon 35g bean sprouts

Ginger, soy and banana shallot dressing 1.

Peel and chop ginger and shallots very finely.

2. Mix equal amounts of the raw diced ginger and diced shallots and pour soy sauce over (enough to cover). Leave to stand for one hour. 3. After 1 hour, pour in a single splash of light canola oil.

1 head of bok choi Small bunch (1/10) of washed,

Asian vegetable slaw

fresh coriander leaves

Half deseeded and sliced chilli 35g mange tout sliced into strips

Prepare all vegetables as per description.

2. In a wok heat 2 tablespoons of sesame oil. When hot put in the prepped asian vegetables, including the chilli but excluding the coriander. 3. Lightly stir fry together, season and remove from the heat. Chill. 4. Once cool add the fresh coriander and correct the seasoning.

Sesame oil To serve Thinly slice the seared tuna (remember to peel off the plastic) and spoon a small amount of the dressing on top. Add a small amount of the asian vegetables to the plate and garnish with microcress - enjoy!

Jose‘ Tapas Bar

GAZPACHO

104 Bermondsey St, London, SE1 3TQ

“In my family there is always a jug of gazpacho in the fridge during the summer months. When it’s 45°C outside, there is nothing more refreshing than a swig of this cold soup. It is my nephew Antonio’s favourite soup. He likes to help make it, acting as a self-appointed quality controller who has to taste everything from the picked tomatoes to the end result. Naturally, good-quality and flavoursome ingredients are essential.” - José Pizarro

SERVES 4

Method:

Ingredients:

This soup is just so easy: essentially, you’re aiming to make an emulsion.

1kg ripe tomatoes 2 spring onions, sliced ¼ small cucumber ½ garlic clove Approx. 1 tbsp of sherry vinegar 5 tsp extra virgin olive oil Sea salt and freshly ground black pepper

Simply put all the vegetables and the vinegar into a food processor. Then, with the motor running, slowly add the oil through the funnel. If the soup is too thick, add a little water to thin it out.

2. Chill for 4 hours. 3. Just before serving, add salt and pepper and adjust the vinegar balance if necessary.

Baluchi at The LaLit London Hotel

MALAI BROCCOLI

The LaLit London Hotel, 181 Tooley St, London, London SE1 2JR

SERVES 2

Method

Ingredients

1 broccoli separated into small florets - blanched 100g greek yoghurt 1 tsp grated lemon zest ½ tsp lemon juice 50g mascarpone ½ tsp green chilli paste Pinch of Maldon sea salt to taste Pinch of cardamom powder

Preheat oven to 200°C.

2. Place yoghurt, lemon juice, cream, green chilli paste, ginger-garlic paste, salt and cardamom powder in a bowl and mix well. 3. Add lemon zest. 4. Add broccoli florets and mix well till the marinade coats the broccoli well. 5. Set aside for 2 hours. Make sure you dry the broccoli before putting it in the marinade. 6. Grease a baking tray and arrange the broccoli on it. 7. Put the tray in the preheated oven and bake for 8 minutes. 8. Reduce temperature of the oven to 180°C. Cook for another 8 minutes. Serve hot.

Cafe‘ Rouge

TIAN OF CRAB AND AVOCADO

Hay’s Galleria, London, SE1 2HB

SERVES 5

Method

Ingredients

Prepare the avocado mix by peeling and dicing the avocado into small pieces.

For the crab

2. Add the diced avocado to a mixing bowl with the juice and zest of lemon, salt, pepper and chives.

125g white crab meat

3. Using the back of a fork, lightly crush the avocado so ingredients are

5g chopped fresh coriander

blended but the mix is a medium-chunky consistency. Cover with

30g light mayonnaise

cling-film and set aside.

Pinch of salt Pinch of paprika

For the avocado

4. Lightly squeeze any excess water from the crab meat and add to a mixing bowl. 5. Finely chop the coriander leaves and add to the mixing bowl with mayonnaise, salt and paprika. Lightly mix all ingredients together. 6. Place a metal ring onto a serving plate and add 2 tsp of your avocado

2 large avocados ½ lemon 3 twists freshly cracked black pepper Pinch of salt Pinch of freshly chopped chives 1 tbsp quality olive oil Baby watercress (to garnish)

mix. Evenly spread out to the rim using the back of a spoon (this can be done free hand if you don’t have a metal ring). 7. Add 2 tbsps of your crab mayonnaise on top of the avocado. Carefully spread out the filling evenly using the back of a spoon. 8. Carefully remove the metal ring and garnish with the baby watercress. Lightly drizzle olive oil across the plate. 9. Serve with lightly toasted bread.

WaWa Restaurant

LANGOUSTINE ROLL

173 Tower Bridge Road, London, SE1 2AW

SERVING - 1 ROLL

Method

Forming the sushi 1.

Ingredients

Preparing ingredients 1.

3-4 pieces langoustine 100g Sushi rice Â˝ sheet Nori seaweed 1 soup spoon tobiko (flying fish roe) 1 cucumber - cut into thin strips 1 avocado - long strips 1 leek - thin strips Tempura flour Sushi vinegar dressing Parsley Condiments & Extras Pickled ginger Soya Wasabi

Cook and mix the rice with sushi vinegar dressing.

2. Remove the head and tail of the langoustine. Use the flesh from the tail for the sushi roll. You can clean the head and tail and keep to decorate the sushi. 3. Mix a light tempura batter.

side down onto sushi mat. Then gently spread the rice to achieve a depth of one grain and sprinkle with fried leeks. This is the outside of the roll. Now turn over so that the nori seaweed is facing upwards. 2. Place langoustine, avocado and cucumber evenly onto seaweed. 3. Take the roll from closest edge to you, pull tight and roll forward.

Cooking 1.

Fry leeks and place on kitchen towel to absorb excess oil.

2. Dip langoustine in tempura batter

Try to get a square or round shaped finish. 4. Cut to 8 equal pieces. 5. Use a tea spoon to place tobiko

mix. 3. Fry at 180Â°C and cook through until golden and crispy.

Utensils

Place nori seaweed smooth

4. Place tempura langoustine on a

Sushi mat

kitchen towel to absorb excess

Knife

oil.

on each roll. 6. Plate up on a long narrow dish by displaying the head of the langoustine under cucumber and parsley, followed by each sushi

5. Fry the head and tail of langoustine for colour and ready to be used for display.

piece and the tail at the end. 7. Serve with wasabi, pickled ginger and soya.

MAINS

ROASTED SADDLE OF LAMB WITH RATATOUILLE, BABY GEM & RED WINE JUS

The Garrison 99 Bermondsey St, London, SE1 3XB

SERVES 6

Method

Ingredients

For Saddle 1.

only), zest of both lemons and a splash of lemon juice.

1 saddle of lamb Baby gem 1 red pepper 3 courgettes 1 aubergine 1 fennel 3 springs of thyme

First, make a paste using your garlic purée, a bunch of mint, (chopped leaves

2. Prepare the saddle, discarding bones and fat. Next, groove meat gently and rub garlic paste in. 3. Roll saddle and leave to marinate for 24 hours. 4. Roast your well marinated lamb for 20 minutes at 180°C. 5. After roasting, steam roast at 155°C with inner temperature at 52°C. 6. You are now ready to roll in aluminum foil and leave to rest. 7. Slice your lamb saddle to serve.

5 springs of majoram 2 bunches of mint

For Ratatouille

2 tbs garlic puree

2 lemons

2. Fry freshly diced vegetables separately in very hot pan.

Dice courgette, red pepper, aubergine and fennel.

3. Season with salt, pepper, thyme, majoram and garlic.

Red Wine Jus 1 ltr beef stock 1 ltr red wine ½ onion 1 stock of celery 1 carrot 1 spring of thyme 1 spring of rosemary

4. Once well seasoned, mix together and serve.

For Baby Gem 1.

Simply cook on the grill and try to keep it as green and crispy as possible.

For Red Wine Jus 1.

Add all ingredients together with red wine and reduce to half.

2. Mix together with beef stock. 3. Add stock to gain thickness as you require.

Requires 24 hours marinating time

PAN FRIED SEABASS WITH ISLE OF WIGHT HERITAGE TOMATO & CORNISH SEAWEED

Aqua Shard

Level 31, The Shard, 31 St Thomas Street, London, SE1 9RY

SERVES 4

Method

Ingredients

To make the day before

Pickling liqueur 500ml water 1 ltr chardonnay vinegar 25g table salt 50g sugar

Pickling liqueur 1.

In a pan add all the ingredients, heat so they dissolve.

2. Let it cool then put in a jar and store in the fridge. Cornish seaweed 1.

Wash, chop & cover the lettuce with the cold pickling liqueur, let pickle overnight.

Cornish Seaweed Red dulce and sea lettuce 5 large heritage tomatoes (different colours are great) 1 banana shallot 1 clove of garlic 250ml extra virgin olive oil 4 portions of seabass

On the Day 1.

Blanch, peel and chop the tomatoes. Cut into large chunks keeping all the seeds and juice.

2. Peel and finely chop the shallot, peel & finely grate the garlic. 3. In a pan, add the shallot, garlic and olive oil, cook gently until soft, donâ&#x20AC;&#x2122;t colour and donâ&#x20AC;&#x2122;t over heat the oil. 4. Remove from the heat and add the chopped tomatoes, season with

Requires 24 hours marinating time

rock salt and let it sit to infuse the flavours. 5. Pan fry the portions of seabass, cook all the way on the skin until crisp, then turn over, remove the pan from the heat, and let the fish cook through gently. 6. Warm the tomato sauce, then spoon into bowls. 7. Top with the seabass, and garnish with the pickled seaweed.

TEXAS JOE’S BRISKET IN-THE-OVEN

Texas Joe's 8-9 Snowsfields, London, SE1 3SU

“Brisket is the Mount Everest of BBQ. A formidable challenge for even the experienced pitmaster. Typically you need a smoker that cooks with indirect heat. Those can range from £200 to £20000 depending on your needs. I really recommend you get one. But if you're not ready to take that step just yet you can still step up your brisket game and have a little taste of Texas right in your living room” - Texas Joe

SERVES 6-8

Method

Ingredients

1 cup coarsely ground

black pepper 2 tbsp kosher salt or a good course sea salt. 2-3kg brisket, trimmed,

with a layer of fat at least ¼-inch-thick (best purchased from a

butcher. Roasting joints typically have too little fat) Start roasting your meat in the morning in order for it to be ready by dinnertime.

Move the oven rack to the center position and preheat the oven to 140°C or gas mark 1. In a small bowl, stir together the pepper and salt. Spread the pepper mixture evenly across a large baking sheet. Remove the brisket from its packaging. Dampen a kitchen towel and rub the wet towel over the entire brisket. Place the brisket, fat cap down, on the pepper mixture to thoroughly coat with a thick layer. Using clean hands, press the pepper mixture over all sides of the brisket. Flip the brisket over so the fat cap is faceup; make sure that the entire fat cap is covered with the pepper mixture. Put the brisket in a roasting pan large enough to hold it without the brisket touching any sides of the pan. (Always use a pan with sides that are at least 3 inches high.) Place the brisket in the oven and roast, uncovered, for 5½ hours, basting with grease from the pan every hour. Remove the brisket from the pan and place on a cutting board or other large, flat surface. Immediately wrap the brisket in plastic wrap, making sure no surface is left exposed. Over that, thoroughly wrap the brisket with newspaper, a paper bag, or butcher paper. Place the brisket in a small, empty, insulated ice chest or cooler that is at room temperature. (A microwave oven can also be used in place of an ice chest.) Allow the brisket to rest in the container, undisturbed, for 1 hour. Remove the brisket from the ice chest or microwave and discard all of its wrapping. Set the brisket on a carving board, with the point to your left and the flat facing right. Begin carving the brisket, against the grain, on the flat (right) side, moving right to left as you carve. Once you reach the midpoint of the brisket, turn the brisket 90 degrees to the right so that the point is facing away from you and the exposed (cut) end of the brisket is facing you. Begin carving from the right side and continue carving from right to left until the entire point is carved. (Carving the brisket this way will enable you to cut across the grain of both muscle masses, so the meat is as tender as possible.) Serve warm. 18

ROASTED BUTTERNUT SQUASH WITH BUCKWHEAT GRAINS

The Ivy Tower Bridge

One Tower Bridge, Tower Bridge Road, London, SE1 2AA

SERVES 4

Method

Ingredients

2 medium-sized butternut squash 30ml rapeseed oil 2g Maldon salt flakes

For the grains 200g buckwheat grains 1l cold water Pinch of Maldon salt flakes 150g drained and rinsed tinned chickpeas 30g pomegranate seeds 100g roughly crumbled feta (1cm rough pieces) 2tbsp toasted pumpkin seeds 1tbsp toasted sunflower seeds

For the harissa yoghurt 250g natural yoghurt 1tsp harissa paste 5tsp Ras el hanout paste 1tbsp honey Pinch of Maldon salt flakes Pinch of ground cumin

For the mint and coriander dressing 120ml extra virgin olive oil 35g baby spinach

Peel the butternut squash and remove 1cm from both ends; cut the butternut squash lengthways into 1.5cm thick slices, then place into an oven tray and drizzle with rapeseed oil, seasoning with salt to taste. Cook in a pre-heated oven at 180Â°C/ Gas mark 4 for 30-35 mins, until the butternut squash is cooked through and soft at the touch but still firm.

2. To make the buckwheat, chickpea, pomegranate and feta grains, place the water into a large pan, put on a high heat and add salt, bring to the boil. Once the water is boiling add the buckwheat and cook for 8 mins; drain the buckwheat through a colander and cool down. 3. When the buckwheat is chilled, gently toss through the drained chickpeas, pomegranate and roughly crumbled feta, and mix well. 4. To make the harissa yogurt, place all ingredients into a bowl and mix well with a whisk until combined. 5. To make the mint and coriander dressing, place all ingredients into a blender and blitz to form a smooth green dressing. 6. To plate the dish, reheat the mixed grain and the butternut squash into the oven at 180Â°C/ Gas mark 4 for 5 minutes until hot. Place the butternut squash onto a serving plate and then drizzle over 2 large tablespoons of harissa yoghurt. Divide the grains into 4 tablespoon portions and then carefully place over and around the butternut squash. 7. Drizzle one tablespoon of mint and coriander dressing around the butternut squash and the grains and finish the dish with fresh coriander and mint leaves.

A small bunch of fresh mint leaves (20g) A handful of coriander leaves (14g) 1 garlic clove, peeled and finely chopped 1tbsp lemon juice Pinch of Maldon salt flakes

MAINS

GRILLED SALMON NIĂ&#x2021;OISE

The Horniman at Hay's Hayâ&#x20AC;&#x2122;s Galleria, 18-19 Battle Bridge Ln, London SE1 2HD

SERVES 1

Method

Ingredients

For the salad

Salmon fillet 100g baby potatoes

1. 2.

70g tomatoes 30g green beans 15g Bulls Blood Salad leaf mix (or your preferred salad leaves)

3. 4.

25ml olive oil 1 tsp Italian mix herbs 1 egg

60g pitted olives Â˝ lemon

Cut any of the larger baby potatoes so they are roughly all the same size, this will ensure they cook at the same speed. Place baby potatoes into a large saucepan of boiling water and cook until soft. Once cooked carefully drain the water from the potatoes and run some cold water over them to cool them down. Top and tail the green beans, place into a large saucepan of boiling water and cook for approximately 5-6 minutes, then cool. Hardboil the eggs in a saucepan of boiling water, this should take roughly 8 minutes. Drain and discard the water, then cool the eggs with the shell on using cold water. Once cold, break the shell of each one slightly and peel. Cut the egg into quarters. Cut tomatoes into quarters or chunks, depending on the size of the tomatoes. In a bowl place tomatoes, olives, potatoes, beans along with oil and herbs. If preparing in advance then you can store the bowl by covering with cling film and placing in a refrigerator.

For the salmon 1.

Place the salmon fillet into a hot oiled pan or griddle pan if you have one (start skin side down if it has skin on it) and cook for approximately 3-4 minutes each side. It should sizzle as soon as you put the salmon into the pan. Alternatively place the salmon on a tray and cook under an overhead grill, ensure to coat with a little oil to avoid it drying out and turn halfway through cooking. 2. Place the prepared potato salad mix, along with fresh salad leaves and egg quarters onto the plate. Top with the cooked salmon and serve with half a lemon.

AUBERGINE & BUTTERNUT SQUASH WITH HARISSA & YOGHURT DRESSING

B Street Deli 88 Bermondsey St, London, SE1 3UB

SERVES: 4-6

Method

Ingredients

Set the oven to 220°C, Gas mark 7, 425°F.

2. Cut aubergine length ways and then each length into 3 large chunks.

2 large aubergines 2 butternut squash 100g greek yogurt 1 tsp harissa paste ¼ tsp tahini 1 lemon 50ml good extra virgin olive oil plus extra for dressing 50g pine nuts Roughly chopped handful of fresh coriander ½ pomegranate 1 tsp ground coriander ½ tsp chilli powder 1 tsp of paprika Salt and pepper For the dressing 20ml of olive oil ¼ tsp of tahini 1 tsp harissa paste Juice of ½ lemon 150g of greek yogurt Salt and pepper to season

You should have 12 pieces in total. Peel butternut squash and prepare the same way. 3. Mix together in a bowl, paprika, ground coriander, chilli powder, juice of

½ lemon, 30ml of olive oil, salt and pepper. Cover the aubergine and butternut squash with the mixture. 4. Line 2 trays with baking paper and arrange the aubergine skin side down ensuring they do not touch each other. On the other baking tray do the same with the butternut squash. 5. Cook for 30 minutes, but check after 20. They should start to brown on the top and feel squidgy to touch but still hold their shape. Let both cool for 20 minutes. 6. Toast the pine nuts and allow to cool. For the dressing 1.

Add all ingredients to a bowl and mix together thoroughly until you have a thick spicy dressing.

2. Deseed ½ pomegranate by cutting it in half and hitting the bottom with a wooden spoon over a bowl. You should have very little pith this way. 3. To serve, plate up the aubergine and butternut squash and spoon over the dressing, followed by the chopped coriander, pomegranate seeds and the toasted pine nuts. Drizzle with some olive oil. 4. Dig in! Would be nice served with some flatbread or sourdough.

S W E E T T R E AT S

RASPBERRY & WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE MUFFIN

The Garrison 99 Bermondsey St, London, SE1 3XB

SERVES 5

Method

Ingredients

For the panna cotta

2. Remove from heat add sugar and stir in until dissolved.

15g white callets 225ml double cream 40ml milk 30g caster sugar

Heat milk with double cream do not boil- simmer.

3. Add gelatine (softened in water). 4. Add white choco callets and stir until dissolved. 5. Leave to cool. 6. Stir panna mixture and put in molds and leave to set. 7. Top with berries.

1 tsp gelatine

For the coulis

For the coulis 1.

Simmer raspberries in water and sugar until dissolved.

½ punnet of raspberries

2. Pass mixture through a fine sieve.

1 tsp of demerara sugar

3. Add more sugar if needed.

2 tsp lemon juice

For the muffin

For the muffin 15g plain flour

Mix all wet ingredients together (melted butter, vegetable oil, milk and egg).

25g self-rising flour

2. Mix dry ingredients (flours, sugar, cocoa powder, pinch of salt).

1 egg

3. Mix dry and wet ingredients together until very smooth.

2 tsp of milk 2 tsp vegetable oil ¼ block unsalted butter 90g caster sugar 20g cocoa dark powder

4. Scoop mixture into small muffin mould. 5. Bake at 155°C for 16 minutes.

To serve Arrange the panna cotta and muffin on a plate and drizzle with coulis add a couple of strawberries for decoration.

Tanner & Co

SHERRY TRIFLE PUDDING POT

50 Bermondsey St, London, SE1 3UD

SERVES 4

Method

INGREDIENTS

Custard

5g raspberry jam 1 tsp g toasted sliced almonds 1 tsp ml sherry A few fresh raspberries

Split the vanilla pod and add to a pan with the double cream. Slowly bring the cream and vanilla to the boil.

Whisk the egg yolk and sugar together until pale and fluffy in a bowl which will fit over a pan of boiling water.

Remove the cream from the heat and allow to cool a little.

Pour the cream over the egg and sugar and whisk thoroughly. Transfer the bowl to the pan of boiling water and stir continually until thickened.

Sponge 2 whole eggs

For Sponge

60g caster sugar

Whisk the eggs and caster sugar in a kitchen aid until light and fluffy.

60g self-raising flour

Fold in the self raising flour.

Pour into a small tray and bake for 20 mins at 170°C.

Chantilly Cream 50ml whipping cream

Chantily Cream

1tsp icing sugar

Whisk the double cream with the seeds from 1 vanilla pod.

Add the icing sugar.

Whisk thoroughly to form soft peaks.

¼ vanilla pod Custard 5 egg yolks

Assembly 4.

0.5l double cream

Crumble the sponge in the bottom of the serving bowl, pour over the sherry and allow to soak in.

¼ vanilla pod

Top with the jam and the fresh raspberries.

50g caster sugar

Top with another layer of crumbled sponge.

Pour over the custard the custard, allow to set in the fridge.

Once chilled and set top with Chantilly cream, toasted almonds and any garnish you choose.

FLOURLESS CHOCOLATE CAKE

Village East 171-173 Bermondsey St, London, SE1 3UW

SERVES 12

Method

INGREDIENTS

7 eggs 1 egg yolk 337g butter 400g caster sugar 100g caster sugar

Melt chocolate, butter, water and 400g sugar over a Bain Marie.

2. Whisk eggs and yolk with 100g of sugar to a sabayon. 3. Add the chocolate mixture to the eggs and mix it until fully incorporated. 4. Put the mixture in a lined greased springform tin. 5. Place the tin in a Bain Marie (gastro tray & cake rack & boiling water). 6. Cook at 130Â°C for I hour and 15 minutes. 7. Take it out leave it to cool down at room temp for 20 minutes to avoid cracking then chill in the fridge.

506g dark chocolate

8. Cake needs to cool overnight (or for at least 4 hours) before slicing.

187ml water

9. Remove from mould and turn upside down on a white chopping board. 10. Blowtorch slices lightly before serving. 11. Serve with CrĂ¨me Fraiche.

TRADITIONAL ROMAN WINE BISCUITS CIAMBELLINE AL VINO

Spianata More London Place, London, SE1 2RT

MAKES 25

Method

INGREDIENTS

350g plain flour 125g sugar 125ml red wine 100ml olive oil Pinch of salt 5g baking powder

Pour ingredients in the following order in a bowl and mix: sugar, wine, oil, salt, baking powder and flour (flour goes in at the end).

2. Mix for 10 minutes by hand. 3. Cut 25g pieces. 4. Roll into a sausage type shape and turn it around your finger to create a round shape. 5. Dip in sugar to coat the top part. 6. Put it on a baking tin lined with greaseproof paper on a hot oven 220 degrees for 10-12 minutes. 7. Allow them to cool down and store them in air-tight plastic container.

PINEAPPLE TARTE TATIN WITH COCONUT ICE CREAM

Tom Simmons 2 Still Walk, London, SE1 2RA

SERVES 4

Method

INGREDIENTS

For the coconut ice cream

For the tarte tatin 1 large, ripe pineapple (peeled &

Add coconut cream, milk and desiccated coconut to a saucepan and bring to the boil, once boiled remove from heat.

2. Meanwhile, whisk egg yolks and sugar until pale. Add the warm hot cream

trimmed)

slowly, stirring continuously. Once all the cream mixture has been added.

100g salted butter

Allow to cool and place in a fridge overnight to “age”.

100g caster sugar

3. The following day, add the cream mixture to an ice cream churner and

2 whole star anise

churn. Once finished, store the ice cream at -16°C in the freezer.

400g good quality puff pastry For the tarte tatin For the coconut ice cream 9 egg yolks 150g caster sugar 425ml coconut cream 425ml milk 150g desiccated coconut

Line the base of an 15cm oven proof frying pan with the butter and top with the caster sugar.

2. Remove the core of the pineapple and discard. Divide the pineapple into 8 equal “fingers” and half the fingers. 3. Place the star anise into the sugar and begin placing the pineapple wedges in a fan shape around the frying pan. 4. Once you are happy that all the pineapple is in place, place the frying pan on a stovetop set to medium heat. Once the sugar has turned an amber colour, remove from heat and allow to cool down. 5. Once cool, roll the puff pastry to a 5mm thickness, using a plate, cut a circular shape (the same size as the frying pan, 15cm) and place on top of the caramel. If you top the pineapple with the pastry whilst the caramel is warm/ hot it will ruin the pastry. 6. Place in the oven for 20-25 minutes on 190°C. 7. Once ready, take out of the oven and allow to stand for a couple of minutes. Turn out onto a large plate ensuring you keep the shape intact. Serve with a large scoop of coconut ice cream. 30

C O C K TA I L S

COCKTAILS 32

LASSCO Bar & Dining

SOUTH EASTERN

37 Maltby Street, London, SE1 3PA A delicious blend of salted roasted blood orange, gin, rose vermouth & sparkling wine.

Serves 2

Method

Ingredients

Cut blood oranges into 2cm thick pieces. Sprinkle with a teaspoon of seasalt, mix evenly and place under a grill on high for 10-12 minutes until browned and

For the syrup

slightly charred. turn and char other side. 2. Place oranges into a saucepan, add demerara sugar, water, black cardamom

3 blood oranges

and bay leaves. Cook on a medium heat for 25 minutes until infused squeez-

450g demerara sugar

ing out the juice of the oranges as you cook.

200ml water

3. Strain off syrup with a sieve and discard the fruit.

2 black cardamom - crushed

4. Pour the syrup and remaining cocktail ingredients into a wine glass, top with ice and sparkling wine, stir, garnish with a slice of blood orange.

2 fresh bay leaves

For the cocktail 15ml blood orange syrup 15ml rose vermouth 15ml gin

HIBISCUS & SARSAPARILLA FIZZ

LASSCO Bar & Dining 37 Maltby Street, London, SE1 3PA

Not your average mocktail.

Serves 1

Method

Ingredients

25g dried hibiscus flowers

2. Strain off.

25g dried sarsaparilla root

3. Pour 25ml of syrup into a high ball, ice and top with soda water, stir until mixed

Place all (except soda) in a saucepan bring to boil, remove from heat and let seep for an hour.

500g demerara sugar

and garnish with some dry hibiscus petals.

250ml water Soda water 33

Little Bird Gin

EARLY BIRD

The Little Bird Residency, Ropewalk, Maltby Street Market, London SE1 3PA

The perfect marriage of bitter & sweet.

Serves 1

Method

Ingredients

Muddle the marmalade in a shaker, add lots of ice and the ingredients.

2. Shake well and double strain into a chilled martini glass.

30ml Little Bird Gin

3. Garnish with a twist of pink grapefruit peel.

20ml Cointreau 50ml pink grapefruit juice 2 large bar-spoons Seville orange marmalade

Cafe‘ Rouge

LE BON ROUGE

Hay’s Galleria, London, SE1 2HB A delicious blend of berries with a zesty finish.

Serves 1

Method

Ingredients

Add ice and all ingredients into shaker (or jam jar).

2. Seal and shake vigorously for 6 – 7 seconds.

1 cup ice

3. Pour into chosen glass and add more ice if required

37.5ml (1½ shots) Beefeater Gin

4. Peel a small section of orange zest, twist over the glass and

12.5ml (½ shot) Chambord

add with 2 raspberries for garnish

25ml cranberry juice 2 tsp Bonne Maman raspberry jam 2 raspberries and orange zest (to garnish)

TwoRuba Bar

THE STONE FLOWER

Hilton London Tower Bridge, 5 Tooley St, London, SE1 2BY Fresh and tasty with aromas of summer; an ideal digestif.

Serves 1

Method

Ingredients

Shake throughly.

2. Double strain.

For the syrup

3. Serve in a short glass over one extra-large ice cube.

40ml calvados 15ml lillet blanc 10ml violet briottet 5ml litchi briottet 5ml rose syrup monin 2 dashes Jameson sloe berry bitter

TwoRuba Bar

ELDERFLOWER BREEZE

Hilton London Tower Bridge, 5 Tooley St, London, SE1 2BY A light, garden inspired medley.

Serves 1

Method

Ingredients

Muddle the cucumber with the mint in a shaker.

2. Add the other ingredients, and shake over cubed ice.

50ml Hendricks Gin

3. Double strain into a Martini glass.

10m sugar syrup 15ml Elderflower Cordial 10ml Lemon Juice 2 slices of cucumber, muddled Basil

Village East

CALYPSO

171-173 Bermondsey St, London SE1 3UW This tropical fusion is perfect for the summer months.

Serves 1

Method

Ingredients

Add all ingredients to an iced boston shaker, seal and shake vigorously for 10-15 seconds.

40ml Beefeater 24

2. Fine strain over a rocks glass filled with cubed ice

15ml Chambord (black

3. Garnish with a lollypop and pink grapefruit peel.

raspberry Liqueur) 20ml freshly squeezed pink grapefruit juice 10ml Village East sugar syrup 20ml freshly pressed lime juice

The Hide

BERMONDSEY BEES KNEES

39-45 Bermondsey Street, London, SE1 3XF The best local ingredients mingle to make this citrus delight.

Serves 1

Method

Ingredients

50ml Jensenâ&#x20AC;&#x2122;s Old Tom gin

2. Strain into a cocktail glass, then twist a small piece of lemon peel over the

Put all of the ingredients into a shaker and mix with a spoon to dissolve the honey. Add ice and shake hard.

from Bermondsey

surface of the drink.

3 teaspoons of Bermondsey Street Bees honey 20ml freshly squeezed lemon juice Twist a piece of orange peel into the shaker, then discard.

Aqua Shard

BREAKFAST AT TIFFANYâ&#x20AC;&#x2122;S

Level 31, The Shard, 31 St Thomas Street, SE1 9RY Inspired by Audrey Hepburn, this vodka martini is the perfect balance of sweet and sharp.

Serves 1

Method

Ingredients

Shake all ingredients in a Boston (cocktail) shaker.

2. Strain and serve in a coupette or martini glass

40 ml vodka 25ml lemon juice

3. Aqua Shard garnish with an edible picture of Audrey Hepburn, but at home a single raspberry will do!

12.5ml rose liqueur 12.5ml raspberry liqueur 20ml egg white

Tanner & Co

CAMM & HOOPER SUMMER CUP

50 Bermondsey St, London SE1 3UD A fusion of sweet and savoury based around a delicious homemade pear and sage infused gin.

Serves 1

Method

Gin

For the Gin

200g of fruit

For this delicious summer aperitif, you will first need to create your

25g sugar

infused gin. We have a few at Camm & Hooper but one of our favourites

50g of fresh sage

is pear and sage due to its sweet and savoury flavour.

70cl gin (Tanner & Co use Tanqueray)

Slice up the pears and together with the sugar place in a container large enough for the fruit to be completely covered with the spirit.

2. Next slap the sage a couple of times and place in with the gin and fruit. The herbs will only need to steep for twenty-four hours, any

Cocktail 15ml of house infused pear and sage gin 15ml sweet vermouth

longer and the flavour will be too overpowering and become bitter. 3. The pears however will need at least a month to impart their flavour into the gin. 4. After busying yourself with life for four weeks your gin will almost be ready. Filter through a muslin cloth before bottling.

15ml bitter aperitif 5ml red/white or rose wine

Cocktail 1.

Following the ratios above pre-bottle your gin cup for twenty-four hours, this will allow the flavours to marry.

2. Enjoy over ice, with tonic, soda or ginger ale. Donâ&#x20AC;&#x2122;t forget the obligatory fruit salad and mint to garnish.

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

Hearty comforts

Meat-lovers must visit

Don’t miss the wine list

Eastern flavour

Aqua Shard Aqua Shard is a lively, cosmopolitan restaurant and bar on the 31st floor of The Shard. Serving innovative contemporary British cuisine and beautifully crafted cocktails; only the best British and Irish produce is used, including many ingredients sourced from nearby Borough Market.

B Street Deli B Street Deli pride themselves on excellent quality of produce selected by their expert food hunters. As well as a traditional deli service, there is a long customer bar where you can enjoy breakfast, lunch and evening menus with fine wine by the glass or bottle, plus fantastic evening platters featuring the best from behind the deli counter.

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.

Café Rouge Situated on the bank of the River Thames, Café Rouge Hay’s Galleria is the ideal choice for authentic French cuisine. Enjoy classic and contemporary bistro dishes inspired by fantastic French recipes and paired with wines by expert sommeliers. For al fresco dining, the outside seating area sits within the Galleria and is open all year round.

Horniman at Hay’s Discover a traditional pub of unique character, revered for its eclectic range of real ales and its quality pub food, which are served with a generous measure of famous British hospitality. Horniman at Hay’s has joined forces with the Royal National Lifeboats Institution to create a Festival of Fish menu for the summer, showcasing new delicious fish and seafood dishes.

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.

LASSCO Bar & Dining An architectural salvage company may not seem like an obvious place for refined dining, but this unique space lends itself to being a great place to experience food somewhere a little different. With Maltby Street Market on it’s doorstep, LASSCO places emphasis on the local – the people, the product and the place.

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

Spianata This local artisan café is named after the Italian flat bread, which the team prepare from scratch, in-house, every morning to form the base for their delicious sandwich selection. Owner Stefano Nicolai is passionate about sourcing the freshest ingredients to create unique, mediterranean inspired salad dishes. The ideal lunchtime destination.

Tanner & Co In contrast to the nostalgic old-school gymnasium inspirted surroundings; Tanner & Co are all about putting a modern spin on traditional flavours. Their hearty menu features show-stopping burgers and sharing boards, alongside artisnal wines, ales and bespoke cocktails.

Texas Joe’s Texas Joe’s brings the spirit of Texas to the heart of London Bridge, serving traditional meats and cuts with a heavy dose of smoke, salt and pepper. Signature dishes include USDA beef brisket, beef prime rib and pork shoulder, as well as mutton shoulder and ribs. A meat-lover’s paradise.

The Garrison This charming Gastropub’s philosophy is above all, to serve quality food and drink with a smile. With a focus on fresh British produce the menu changes often to highlight the best seasonal offering, sourced from local suppliers, and predominately from British farms and fishermen.

The Hide The Hide is a treasure-trove of great wines, local brews, and some of London’s best cocktails. Their mind-blowing array of spirits and hefty classic cocktail book will leave you spoilt for choice.

The Ivy Tower Bridge The Ivy Tower Bridge is a new addition to the area: 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.

Tom Simmons Tom Simmons is an all-day-dining destination centred around Tom’s ethos for quality produce and honest, thoughtful cooking in a relaxed atmosphere. Inspired by both British and French cuisine with an emphasis on his Welsh heritage, Tom’s understanding of quality ingredients is at the heart of what he creates today.

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.

Village East This Manhattan inspired eatery specialises in Modern European brasserie fare and cocktails in an eclectic, brick and natural wood interior. Village East pride themselves on working with SE1 breweries and wine experts to celebrate the best of local talent.

Vivat Bacchus Vivat Bacchus’s menu is a celebration of rustic, robust food, artisan cheeses and great wines. South African in origin, they are known for the range and quality of their wines and a memorably stocked cheese room. Their speciality is rare breed meats (like ostrich and crocodile), grilled to perfection.

Wawa Restaurant Wawa serves high quality Japanese cuisine in a relaxed modern setting. Enjoy fantastically fresh sushi with a sake or sochu. The Leung brothers and their helpful staff can guide you through the menu which is a fine balance of authenticity and innovation. Wawa also deliver.

THE LONDON BRIDGE SUMMER COOKBOOK was created by Team London Bridge & illustratrated by Livi Gosling Download the London Bridge Map and Guide