Good Grub Magazine

GOOD GRUB ISSUE NO. 1

COOK LIKE A MAN

SHOREDITCH BRINGS CEREAL BACK THE ART OF PAIRING BEER AND FOOD

EASTER GRUB

Your Easter meal is sorted

The best street food for a hangover

GRAB IT, IT’S FREE

CONTENTS

16 MARCH 2015

5. FOOD FEVER Our picks of the month

6. FOOD HACKS Clever and creative tips to make life in the kitchen easier 7. THE ART OF PAIRING BEER AND FOOD Find the perfect match 9. THE EDIT: EASTER GRUB This month we prepare you for all things Easter 12. BRINGING CEREAL BACK Celebrating cereal in Brick Lane

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18.HANGOVER GRUB The best hangover food from Maltby Street Market

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20. THE LAST SUPPER Final meal requests from death row inmates. What would you choose?

23. THREE WAYS WITH CAULIFLOWER The ‘boring white vegetable’ gets upgraded like never before 25. USE IT UP Useful ideas for ingredients left over from this issue’s recipes 26. MY STRANGE RECIPE This month: Beeramisu

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EDITOR’S LETTER

PRINTING

Welcome to Good Grub.

Here at Good Grub, we want to provide young men with a unique and stylish guide to all things food. If you love to cook, but need some extra guidance and inspiration in the kitchen, this monthly magazine is for you.

KARISHMA PATEL EDITOR

EDITOR SUB-EDITOR ART DIRECTOR

It’s our first issue and spring is here. For some, Spring is a chance to get back on to the golf course, have a kick about in the park, or just sit on the patio and drink a few beers.

For us, however, spring is something more: it’s a chance to catch up on the new season of foods — the best of the best that winter just couldn’t provide. Turn to page 9 to check out our guide to creating the perfect Easter meal.

KARISHMA PATEL LENA ANGVIK MARTINE BERG OLSEN PRINTSTORE

A VERY SPECIAL THANKS TO: BETH BREWSTER KINGSTON UNIVERSITY ALAN & GARY KEERY MARTIN TULLETT MALTBY STREET MARKET

FIND US ONLINE:

@goodgrubmag

In this issue we also talk to the founders of the infamous Shoreditch cereal cafe, Cereal Killers about the inspiration behind the cafe and their plans to expand the business. Find out how they’re ‘bringing cereal back’ on page 13.

Good news: we’ve found you the perfect spots around London to cure those awful hangovers - find them on page 18.

Also in this issue, some sneaky tips and tricks to make cooking effortless, your ultimate beer guide (page 7 in case you can’t wait), and loads more recipes and inspiration.

Enjoy.

EDITOR’S PICK:

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OF THE MONTH:

In his first book, Currence provides over 130 recipes organised by 10 different cooking techniques. There are also tips for pairing with music and cool pics to go with the dishes.

Pickles, Pigs & Whiskey John Currence £19.99

KITCHEN TOOL

This no-fuss meat tenderiser means no more marinating for days, and none of the effort and noise of having to beat your meat. Just a few seconds with this tool and your steak is guaranteed to be tender and natural looking as a result of the many spikes on this gadget. The spikes are driven through the steak a few times before grilling or frying, effectively softening the meat. It’s not just for beef though; try it on chicken, lamb, and pork. You will be amazed at the new found succulence of your food.

This one from John Lewis is crafted from strong aluminium and features a non-slip handle. It has a dimpled side for tenderising and a flat side for making escalopes.

It looks the part too.

BOOK

GET OUR NEW INTERACTIVE APP

MEAT TENDERISER JOHN LEWIS, £12

If you struggle to think of exciting ways to use up those ingredients in your kitchen cupboard, Grub It can solve your problem.

Search ‘GRUB IT’ on the app store.

Available on all smartphones and tablets, just £1.99.

TRENDS

FOOD FEVER

Good Grub brings you some of the latest food facts and trends from across the globe

GREASY GRUB A Canadian import, Poutine, is making its way into British festivals this summer.

Poutine is, in its purest form, chips, gravy and cheese curds – serious comfort food. we’re also starting to see the bar raised with exciting extra toppings such as pulled pork, kimchi or coq au vin.

If you want to try Poutine, go to Stacks Poutine on the ground floor of Birthdays in Dalston.

POSH PIZZA This pizza isn’t just expensive; it’s ridiculously expensive with a price tag of almost £8000.

What could possibly make a pizza cost that much? Apparently the dough needs to rest for 72 hours before being made into a luxurious piece of junk food. Calling it junk food may not be fair - it is more of a gourmet meal as the topping consists of buffalo mozzarella, lobster from Norway and Cilento, three types of caviar and hand-picked pink sea salt from the Murray River in Australia. If you decide to splurge on this pizza, three Italian chefs will come to your home and make it for you. We’re still not convinced it’s worth £1000 a slice…

try it: hacker’s drink Club-Mate is called the hacker’s drink because of its high caffeine content. It’s a fizzy iced tea-looking German soda, with almost double the amount of caffeine as Coca-Cola. It started out as German universities’ main drink (they added vodka) but in the last years hackers claimed it as theirs (they added rum). Vice interviewed Jens Ohlig, a Berlin-based Wikimedia engineer who drinks around

four half-litre bottles of Club-Mate every day. “In Berlin, there are already certain people who don’t drink Club-Mate anymore,” Ohlig says. “It’s seen as too mainstream. It’s kind of the Starbucks of mate sodas.” Germans have kept Club-Mate a secret since 1924, but now it’s your turn to drink up.

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You can order Mate online at clubmate-uk.com.

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FOOD HACKS

CLEVER AND CREATIVE TIPS TO MAKE LIFE EASIER IN THE KITCHEN FROM KARISHMA PATEL

YOUR ULTIMATE STEAK GUIDE Rare Medium rare Medium Medium well Well done

very red, cool centre red, warm centre pink centre

TIP: MAKE BACON EVEN BETTER Instead of frying it in a pan, where the grease spatters and the strips cook unevenly, toss it in your oven instead. Just place an oven rack over a baking sheet, arrange the bacon strips on top with a little space between each one, and bake in a 200°C oven until crispy.

slightly pink centre fire grilled throughout

COOK WITH BOOZE beer batter

TIP: UP YOUR SERVING GAME

Warm food served on a cold plate is a rookie mistake. Heat your dishes in a 60°C oven for 10 minutes before plating a meal. On the flip side, lightly chilled plates (use your freezer) boost the freshness of cold dishes like salads.

TIP: HOW TO EAT A BANANA LIKE A MAN

A can of beer and a few bog standard kitchen ingredients is all you need to create this quick and tasty batter that can be used on white fish, shrimp, onions, mushrooms - the list is endless.

Put 135g of plain flour, 1 egg, 1 teaspoon of garlic powder (optional) and a sprinkle of salt and pepper into a small mixing bowl. Stir in a can of your favourite beer (must be chilled) and mix until smooth.

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In Britain we eat five billion bananas each year. It might be the most popular fruit on earth but also one of the most awkward.

Here are 5 tips to eat bananas like a man: 1. Don’t look at anyone (or the banana) while you eat it.

2. Take small bites but eat fast.

3. Don’t comment on anyone’s banana eating.

4. Never close your eyes while eating a banana.

5. Still find it awkward? Tear off pieces and eat them.

TIPS

The art of pairing BEER AND FOOD

LEARN HOW TO MATCH THE BEERS YOU LIKE WITH FOOD YOU LOVE. TRY LENA AND MARTINE’S TAILOR-MADE MENU ON THE NEXT PAGE Wine and food is a combination that’s known to everyone. You choose a red wine when you have steak and a white wine if your dinner is from the fish department, but what about beer and food? As with wine the different types of beer vary in how they couple with food, and here is a guide on how to match them.

Beer might even be better to pair with food than wine, as writer and food fan James Oliver Cury writes: “Winemakers, after all, have one ingredient to play with: grapes. Two, if you count wood barrel–aging. Beer makers, on the other hand, can experiment with barley (which adds sweetness), hops (which provide bitterness), yeast (which lend that characteristic “bready” flavour), as well as spices, nuts, chocolate, fruits, and vegetables.”

An appetizer can be a small plate of almost

anything, and you can never go wrong with a good selection of cheese. Perhaps surprisingly to some, cheese and beer can be as good as the well-known pair cheese and wine.

Practically anything with cheese as one of the main ingredients will go well with any kind of beer. How about a cheese pizza, a goat’s cheese salad or a sandwich? For stronger cheeses like blue cheese, it might be a good idea to grab a darker lager or ale - have a look at the one we recommend on the next page.

For dishes like pasta, chicken, fish and salads, the main rule is not to overrule the taste of the dish. Therefore, choose blonde ale – the lighter the better. If creams or sauces are added to the dish, you might want to grab a slightly darker beer to balance the taste. If you eat very spicy food you should go for an IPA (India pale ale)

or stronger ale.

Stouts - dark beers made using roasted malt or barley - pair very well with heavy desserts.

Beer might not be your first choice when choosing a drink for your chocolate mousse, but try a fruity beer and you’re in for a very pleasant surprise.

If this is something for you should try one of London’s brewery tours where you’ll get to see beer making behind the scenes.

Use our menu on the next page and get the chance to try beers you otherwise wouldn’t try.

Feta bruschetta with Schneider Weisse wheat beer, shrimp pasta in garlic butter sauce with Duvel, and chocolate mousse for dessert with Blue Moon.Visit your local beer specialist to pick up some dark, light or exotic beers.

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RECIPE

Feta Bruschetta 2 thick baguette slices ½ tomato chopped in cubes ½ chopped clove of garlic 1 tbsp olive oil ¼ chopped red onion Some dices of feta cheese Basil on top

Arrange everything on the baguette slices. Cook under the grill for 5 minutes, or until the bread is crispy.

Chocolate mousse 45g chopped dark DUVEL:

This strong pale ale compliments the flavour of your seafood pasta.

SCHNEIDER WEISSE: This wheat beer has won several international competitions and fits perfectly together with the crumbly Greek feta cheese.

SHRIMP PASTA IN GARLIC BUTTER SAUCE 30g fresh shrimps, drained 1 large tomato chopped in cubes 30g cooked spinach 1 red pepper 1 minced garlic cloves 1 tbsp butter 1 tsp olive oil Some lemon juice Salt Some crushed pepper Paprika 70g fettuccine pasta Heat a large skillet on medium-high heat, add some of the butter and the olive oil. Add the shrimps and half the garlic. Sprinkle paprika and salt over the shrimps. Cook for 1-2 minutes on each side or until they turn pink. Add the tomatoes, spinach and the rest of the garlic. Add red pepper and mix everything well. Remove from heat while you cook the pasta according to package instruction.

Add pasta to the skillet and the rest of the butter. Squeeze some lemon juice (don’t add too much).

Season with salt.

chocolate, minimum 60 per cent cocoa solids 2 egg whites Some lemon juice 10g sugar

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs whites and lemon juice in a bowl. Add the sugar and continue to whisk until firm peaks from the whisk is removed. When the chocolate has melted, whisk one third of the egg whites into the hot chocolate, quickly. Using a spatula, fold the remaining egg whites into the mixture. Don’t over mix. Spoon the mousse mixture in bowl and chill in the fridge for 2-3 hours.

BLUE MOON:

Put a slice of orange in the beer to accentuate the flavour of this brew.

THE EDIT

THE EDIT: EASTER GRUB

Whether you’re celebrating Easter this year or not, we’re sure that you’ll want to get your hands on our favourite lamb recipe of the season, plus loads more kitchen inspiration for spring 2015 from Karishma Patel

CRISPY ROSEMARY LAMB

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CRISPY ROSEMARY LAMB ONE OF OUR FAVOURITE SEASONAL FOODS IS ROAST LAMB, A BRITISH CLASSIC THAT IS SURPRISINGLY EASY TO COOK AND PACKED WITH FLAVOUR. GET STUCK IN. 2 HOURS, SERVES 5 - 1 BULB GARLIC, 3 CLOVES PEELED AND CRUSHED, THE OTHERS LEFT WHOLE - 1 SMALL BUNCH FRESH ROSEMARY, HALF THE LEAVES REMOVED AND

COARSELY CHOPPED, HALF IN SPRIGS

-ZEST OF 1 LEMON - OLIVE OIL - 2 KG QUALITY LEG OF LAMB - SEA SALT - FRESHLY GROUND BLACK PEPPER - 1.5 KG POTATOES, PEELED AND CUT IN HALF

- YOUR CHOICE OF VEGETABLES

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Preheat the oven to 200ºC/400ºC/gas mark 6 and place a roasting dish for the potatoes on the bottom.

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Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place it on the hot bars of the oven above the tray.

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Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle some olive oil. Tip the potatoes into the tray and place under the lamb to catch all the juices.

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Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving.

In season ASPARAGUS rapidly loses its flavour and tendernes once picked, so it really is worth eating it on the day you buy it. Fresh asparagus requires minimal messing with. Enjoy it with a drizzle of olive oil, a twist of black pepper and perhaps a few shavings of Parmesan cheese.

JERSEY ROYAL POTATOES are a true British favourite, and versatile too. A tip: leave the skins on - most of the flavour and goodness lies just beneath the surface.

Give them a wash, steam or boil until tender and add butter and other fresh herbs such as mint, chives or parsley as desired. Or, roast them and pair with our Easter lamb recipe.

SPINACH is available all year-round, but Spring is when it’s most fresh and tender.

Beacuse of its high water content, spinach reduces to a quarter of its size when cooked. Buy lots. Raw spinach is excellent in salads and works well with bacon. Pair with smoked haddock and with cheese, especially feta-style.

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EASTER

egg

No, not the sweet stuff. We love a soft, silky, runny yolk - especially in the spring. There’s no end to the list of foods that taste better with a fried egg on top. Here are some of our favourites.

HERB WAFFLES WITH SAUSAGE, PEPPERS, AND A FRIED EGG INGREDIENTS: 1 tbsp vegetable oil, 4 eggs, 1 sausage, 1 large savoury waffle, 1/2 medium onion (finely chopped), a handful of mixed peppers (chopped), 2 spring onions (sliced), salt, pepper, 1 tbsp mixed herbs, 1 clove garlic (finely chopped),

BREAKFAST ON A BAKED POTATO

METHOD:

INGREDIENTS:

- Heat vegetable oil in a large stainless steel skillet over medium high heat, then add crumbled sausage. Cook, stirring, until sausage is browned, (about 5 minutes). Add onion and peppers. Cook until onions are beginning to soften, (about 4 minutes). Season to taste with salt and pepper.

- Meanwhile, heat waffles under a grill or in a toaster until golden brown.

- Heat vegetable oil in a large nonstick frying pan and add eggs. Fry until whites are set but yolks are still runny, (about 2 minutes). Serve waffles topped with the sausage and pepper mixture and pop the egg on top.

1 baking potato, 1 small rasher of bacon, a dollop of sour cream, 1 egg, 1 spring onion (chopped), salt

No recipe needed for this one. The best burger topping is an over-easy egg. Press the second half of the bun on top, and watch the yolk run down the sides. This works well on any type of burger: beef, turkey, pulled pork, veggie - the list goes on.

METHOD: - Preheat your oven to 200ºC. - Pierce the potato all over with a fork and microwave it on high for 5 minutes. Then, transfer it to the oven for about 5 minutes to crisp up the skin.

- While the potato is baking, fry the bacon, and chop into small pieces. Then, fry the egg until whites are set.

- Take the potato out of the oven and once cool enough to touch, roll it around a little to mush up the insides. Make a slice end to end on the top, without cutting through the whole potato.

- Use the knife to fluff the insides and drop on a dollop of sour cream. Top with the egg and then sprinkle on the bacon, spring onion and salt.

UPGRADE YOUR BURGER

AROUND THE WORLD. . .

NORWAY: PÅSKEBRYGG Instead of baking cakes to celebrate Easter, breweries in Norway began making a special blend of beer to celebrate. A lot of Christian groups opposed the beer, but it has still managed to remain a tradition today.

DENMARK: HERRING

Marinated or pickled herring is a delicacy in Denmark and is a must at a traditional Easter meal. The herring is marinated is numerous varieties such as curries, pickles, homemade mustards and spice mixes. It is usually served in a bread roll with onions.

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FEATURE

BRINGING CEREAL BACK Who said you have to be a kid to have sweet cereal for breakfast, lunch or even dinner? Martine Berg Olsen spoke to the founders of Cereal Killer CafĂŠ

The founders of the Cereal Killer Café Gary (left) and Alan Keery are identical twins from Belfast. The idea of

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hey are celebrating cereal with their café in Shoreditch. The identical twins Alan and Gary Keery opened Cereal Killer Café in the middle of December.

Cereal has since been at its peak, and now they want to expand. The twins have been looking at a new location in Camden, with a strong belief that cereal is here to stay.

We talked to Gary Keery.

“It’s going to be an extension of this café. The Camden branch will have the same theme, but even more to see. The vintage cereal boxes that we have won’t be the same in the new café,” Gary says.

They sell 120 different cereals from all

over the world with an incredible variety of 30 different milks and 20 toppings to choose from. They want you to leave the café with a sugar rush and a déjà vu from your childhood.

Gary draws their magnetic menu in rainbow colours while three giggling girls struggle to take their pick from the menu.

“A lot of times people just want to see something they haven’t seen before.

Cinnabon is quite popular; Hershey’s Cookies’n’Creme is very popular. I think people want something from a familiar brand that they haven’t tried before.

For example, every time we get Hershey’s

Cookies’n’Creme, we sell it out within a couple of days. People just cannot seem to get enough of it,” Gary says.

Breakfast cereal is made from processed grains. In recent years you might have become used to hearing about oat-based and high-fibre cereals, this is not exactly what the café offers. You can mix your own choice of cereal, milk and topping or have a cake with cereal as the main ingredient. They claim to sell cereal that is good for your body too, but they were hard to see among the colourful calorie bombs.

The guy behind the counter has a perfect moustache and tries to tempt the giggling

To the left is Hannibal Lecter, the psychiatrist who prepared gourmet meals of his victims and ate them. Next to him is Dexter, the serial killer who lived a double life - and the art is made by cereal 014

selling cereal came to them after craving a bowl on a hungover morning girls to get a cereal cocktail.

“You may be thinking about alcoholic cocktails? This is a cocktail as in Lion Bar cereal mixed with Cocoa Caramel Shreddies, toffee milk and Mars Mix. It’s a combination of different cereals that works very well together,” Gary says.

If you find it hard to make your own mix you could always order from the set menus. Perhaps you want a Unicorn Poop?

It consists of Ricicles cereal, Party Rings biscuits, Fluff confection, Hundreds of Thousand sprinkle, marshmallow and semi skimmed milk. A big bowl is £2.50 and a large is £3.50.

The café has about 12 employees, but Gary still works in the café himself.

Even though his impeccable beard and greyish hair makes him look a bit pretentious, he seems like an alright guy, and cereal isn’t all he eats.

“I really like Mexican food. I think I’m the chef of me and my twin brother. Alan is good with ideas but when it comes to the recipe actual recipes of it, I’m the man for that.”

The most famous cereal company in the world is of course the Kellogg’s Company - the American multinational food manufacturing company has existed for 108 years now. It even holds a Royal Warrant from Queen Elizabeth II, which is

given to those who supply goods to a royal court. This gives Kellogg’s a chance to brag about being approved by the Queen.

The café has a lot of cereal merchandise which the twin brothers spent hours on eBay collecting - among other things a collection of colourful troll dolls. They also have 80s and 90s music videos shuffling over their old TVs on the downstairs floor. If you’re really lucky you might get the best table in the house, the intimate booth in the corner.

If you’re not familiar with the street

Contrary to popular belief, Froot Loops don’t actually represent different fruit flavours, but are all the same generic ‘froot’ flavour

“A lot of times people just want to see something they have never seen before” Brick Lane, it’s worth a look in itself. It might be the trendiest street in London. In Brick Lane you’ll find many independent shops, niche cafés, vintage clothes and curries. Every Sunday the street wakes up and gets filled with trendy Londoners and tourists, who want to eat, drink and shop at the Brick Lane Market. It’s hipster heaven, but in a good way.

The café is open from 7am to 10pm seven days a week, with a vision that people will enjoy cereal for breakfast, lunch and dinner. If you’re one of those who want to enjoy cereal for every meal and

In the last years healthy cereals with dried fruits like raisins and cranberries have taken over the market

Oreo O’s are highly sought after in America as they’re no longer is distributed outside South Korea. The Cereal café buys their boxes on Amazon

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1. think the Brick Lane café is too far away, the Keery brothers have the solution for you: the next plan on their agenda is a cereal cookbook.

“The cookbook is all about using cereal in a way you haven’t before. For example, we serve a Lucky Charms cheesecake and Reese’s Puffs cheesecake here in the café, so it’s about using cereal in recipes that already exist. There will probably be about 60 recipes,” Gary says.

All the recognisable boxes of cereal on the walls give the café its unique charm, and some boxes stand out more than others; there are big boxes with the twins’ faces on.

“Kellogg’s made us those for our opening present, Rice Keery’s. Then Nestlé jumped on the bandwagon as well and sent us a personalised box of Shreddies, made out of bananas,” Gary says.

Another strange but impressive observation you will make when visiting the cereal paradise is the pictures of Dexter and Hannibal Lecter hanging on the wall - made of cereal.

“I made the Dexter one, and another artist made the other one. Serial killers in cereal -genius.” Gary smacks his tongue and turns back to finish his colouring.

If you’re not a fan of breakfast cereals with milk, vintage toys, 80s music or all the hipsters in Brick Lane, you may not be overwhelmed by the nostalgic two-storey cereal café in the East End. What might impress you, however, is using cereals as ingredients in cakes. The café serves impressive cakes, but you don’t have to visit the Belfast boys or wait for the cookbook to have a taste - try our Breakfast Cereal Doughnut Cake on the next page.

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2.

3.

1. This guy waited outside the café for several hours in its opening week to get his hands on a bowl of cereal 2. The colourful downstairs seating and the best table in the café the private booth 3. The brothers started a Facebook store, where they sell merchandise with their logo on

RECIPE

BREAKFAST CEREAL DOUGHNUT CAKE 35 MINUTES, 20 DOUGHNUTS INGREDIENTS: 250g flour 150g granulated sugar 2 tsps baking powder 1 tsp vanilla beans 1/2 tsp salt 170ml buttermilk 1 tsp pure vanilla extract 2 eggs 2 tbsps unsalted butter GLAZE: 120g confectioners sugar 4 tbsps milk 1 tsp pure vanilla extract 1 cup breakfast cereal your choice

DOUGHNUTS Preheat the oven to 200°C Prepare your doughnut pan by spraying each doughnut cavity liberally with cooking spray.

1. In a medium bowl, combine flour, granulated sugar, baking powder and ground vanilla bean powder, and whisk until thoroughly combined.

2. In a large bowl, whisk together buttermilk, 1 tsp of pure vanilla extract, eggs and melted unsalted butter until thoroughly combined.

Sprinkle the contents of the medium bowl into a large bowl

GLAZE and use a spatula to fold them together. Fill the doughnut cavity until it is almost half full.

Bake in the oven for 8 to 10 minutes, or until the top of the doughnuts spring back when gently poked with your finger.

Use a butter knife or a mini offset spatula to flip the doughnuts on their pan so that the exposed part is now touching the pan.

Allow to cool in the pan on a wire rack for 4 to 5 minutes, before transferring to the pan to cool completely. Glaze the doughnuts when they reach room temperature.

Combine confectioner’s sugar with 1 tablespoon milk and 1 teaspoon pure vanilla extract.

Use a spatula to stir the milk into the sugar, until the sugar is completely dissolved. If the sugar clumps together instead of dis solving, gradually add teaspoons of milk until the sugar is dissolved completely.

Once the glaze has a paste-like texture, dip the top of one doughnut in the glaze and sprinkle immediately with cereal.

Repeat until all the doughnuts have been glazed.

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HANGOVER GRUB

Maltby Street Food Market on a very dry Sunday

Twisting and turning in bed all day won’t make your hangover better. Lena Angvik tells you what will, and surprisingly it doesn’t involve painkillers or watching Netflix…

It’s Sunday, your throat feels like sandpaper and the walk to the kitchen feels unbearably long. Even the thought of phoning Domino’s makes your head throb.

I know. I was there last Sunday and I honestly didn’t think the hangover was ever going away.

However, someone wise once said that lying down all day feeling sorry for yourself isn’t going to whisk the hangover away (I actually think that someone was my mum). That’s why I got my bum out of the couch and went to Maltby Street Market – and it actually turned out to be a great hangover cure.

Maltby Street Market is centrally positioned in Bermondsey by Tower Bridge, although hidden in a side street in what looks like an industrial area. As I had never been to the market before, I didn’t really know what to expect.

Was it going to be commercial and touristy like Camden Market, or perhaps too hipster for me?

It was neither. The market had a great atmosphere, the snacks and drinks were delicious and the people working in the stalls were really passionate about their food.

I started off at The Cheese Truck where I was welcomed by two huge smiles and, after a while, a long line. This truck was obviously popular.

Choosing something from the menu turned out to be a little problematic – I mean, how do you choose between bacon and chorizo? After struggling for a little while I ended up going for a chihuahua cheese grilled sandwich with spicy chorizo and rocket. The actual grilling of

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the sandwich takes some time, but it was most definitely worth it - the experience was best described as melted cheese heaven.

The hangover transformed me into a hungry wolf, and after the grilled cheese I wasn’t satisfied just yet, at least not before having tried Herman ze German’s famous sausages. According to the nice lady in the stall, a guy called Fritz in Germany makes their sausages and they’re supposed to be some of the very best sausages Germany has to offer. I haven’t tried much German food but I can definitely confirm that my taste buds were having a party. What kills a hangover better than grilled cheese and hot dogs? Little if you ask me.

Full and satisfied – and magically cured from my hangover - I was going to call it a day when I passed by the Bad Brownie stall. They have been voted London’s best brownies and flavours vary from boozy Baileys to fruity blueberry cheesecake. I couldn’t resist tasting, of course, and my favourites were salted caramel and peanut butter crunch.

Co-founder Paz put it this way: “They are brownies with attitude – sexier, meaner, edgier and oh so very bad.”

My mum was definitely right, like mums always are – I don’t know if it was the fresh air or the junk food, but getting out of bed and actually doing something helps cure a hangover like no painkiller can. I’ve already decided to go back next Sunday and have a go at the bacon and maple syrup brownie.

What: Maltby Street Market Where: Ropewalk, SE1 2HQ London Prices: Around £6 for a sandwich or hot dog but prices can vary Open: Saturdays 9am - 4pm Sundays 11am - 4pm Tube: Bermondsey Too far away or hungover on a weekday? Check out our list of other lunch markets.

Berwick Street Market, W1F 0PT. Tube: Oxford Circus.

Borough Market, SE1 1TL. Tube: London Bridge.

Brixton Village Market, SW9 8LB. Tube: Brixton.

Broadway Market, E84 QJ. Rail station: London Fields or tube: Bethnal Green Portobello Road Market, W11 1AN. Tube: Ladbroke Grove Leather Lane Market, EC6 020.

Tube: Chancery Lane

FEATURE

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THE LAST SUPPER

FEATURE

Giving up certain foods for lent is easy, but what if you had to choose one last grub? Lena Angvik samples some very last meals from American prisoners on death row. What would you have?

Cottage cheese and corn Stephen Anderson was executed by lethal injection in 2002 after being found guilty of burglary and 7 counts of murder. His story is quite special; he broke into the house of an 81-year-old piano teacher, shot her in the face from close range causing her death. He then prepared himself noodles and a glass of milk from the victim’s kitchen. He was found by police while eating in front of the TV. His last meal consisted of two grilled cheese sandwiches, one pint of cottage cheese, corn, radishes and peach pie with chocolate chip ice cream.

Mint ice cream Timothy McVeigh detonated a bomb in Oklahoma and was held responsible for 168 counts of murder, which led to him being executed by lethal injection in 2001. He is said to have been calm in the last hours before his death, watching TV and enjoying a pint of mint and chocolate chip ice cream.

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Lobster tail Ronnie Lee Gardner was quite the gourmet judging by his choice of last meal. As if lobster tail, steak, apple pie and vanilla ice cream wasn’t enough, Gardner also wanted to eat while watching the Lord of the Rings trilogy. He was executed by as firing squad in 2010, charged with robbery, burglary and two counts of murder.

Single olive Did he think the olive came with a martini or did he simply have a very small appetite? Whatever the reason, Victor Feguer wanted a single olive with the pit in it for his last meal after being sentenced to death for abduction and murder of a doctor. Rumours say he hoped the pit would grow into into an olive tree from inside his body after his burial. He was executed by hanging in 1963 and was also the last person put to death in the state of Iowa.

Chicken and strawberries John Wayne Gacy Jr., the “killer clown”, got his name after leading a double life nobody knew of. He would often entertain kids in a clown’s costume at hospitals and was known for being a likable and sharp businessman.

However, he was later discovered to be a gruesome rapist and murderer and was executed by lethal injection in 1994. Prior to being convicted, Gacy had managed three KFC restaurants so it might no come as a surprise that he had a bucket of KFC chicken, fried shrimps, french fries and strawberries for his last meal.

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RECIPE

3 WAYS WITH CAULIFLOWER

When you were little, cauliflower was probably the most boring thing your mum could possibly serve. Now that you’re all grown up, we promise you that this in-season vegetable will make your mouth water when cooked the right way. Lena Angvik gives you a guide to how

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CAULIFLOWER HASH

2 tbsps olive oil 350 g cauliflower, chopped into small pieces 1 medium onion, diced 1/4 tsp smoked paprika 1/4 tsp salt 1/8 tsp black pepper 3 tbsps water 1 large clove garlic, minced 2 tsps lemon juice 2 tsps minced fresh parsley leaves (for garnish) Fried eggs, for serving (optional) Heat the oil in a skillet over medium-high heat; add the cauliflower and onion in an even layer and let it cook without stirring for about 2-3 minutes. Give it a stir, then add the smoked paprika, salt, black pepper, and water.

Cover the skillet and cook until the cauliflower is fork-tender and has taken on a golden color. Add the garlic, cook 2 minutes. Stir in the lemon juice and cook about 30 seconds. Serve with the parsley sprinkled on top, and add a fried egg if you like.

CAULIFLOWER GRILLED CHEESE We’re doing a twist on the classic grilled cheese sandwich by swapping the bread for a cauliflower crust.

1 small head cauliflower, cut into small florets 1 free-range organic egg, lightly beaten 60 g shredded mozzarella cheese Salt, pepper and oil 1 tbsp butter 60 g cheddar cheese, grated/shredded Preheat oven to 220°C, line a baking sheet with parchment paper and grease it with olive oil. In a food processor rice the cauliflower florets. Microwave the cauliflower rice for 8 mins until cooked. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (very important!). Put the cauliflower rice in a mixing bowl, add egg, mozzarella, salt, pepper and mix well.

Spread cauliflower mixture onto the baking sheet and shape into 4 squares.

Place in the oven and bake for about 16 minutes until golden. Remove and let it cool for 10 minutes before peeling them off the paper. Butter the top part of each slice of cauliflower crust bread. Place the buttered side of the bread down, sprinkle with the cheese and top with the remaining slice, buttered side up. Cook about 2 to 4 minutes on each side until golden brown.

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CREAMY ALFREDO SAUCE CREAMY ALFREDO SAUCE

8 large cloves garlic, minced 2 tbsps butter 750 g cauliflower florets 14 dl vegetable broth 1 tsps salt ½ tsp pepper 1,2 dl milk Parmesan cheese Olive oil

Sauté the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside. Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender.

Do not drain. Use a slotted spoon to transfer the cauliflower pieces to the blender. Add the vegetable broth or water, sautéed garlic/ butter, salt, pepper, and milk. Blend or purée for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot!

You can also add parmesan cheese and/or a little bit of olive oil.

RECIPE

FETA CHEESE (p.8)

TOMATOES (p.8)

ROAST LAMB (p.10)

Marinated Feta with lemon Place cheese in a shallow bowl, add a dash of extra-virgin olive oil, some crushed garlic, a tablespoon of lemon juice and some salt, pepper and chilli flakes (optional) to season. Gently toss to combine before refrigerating for 2 hours.

Serve with pitta bread.

Easy tomato & onion soup Lightly brush melted butter over an onion, tomatoes and some garlic. Roast in hot oven (200°C) for 20 minutes. Chop up onion, tomatoes and garlic and place in large saucepan with vegetable stock. Boil for 2 minutes. Stir in some pesto and soured cream and serve with crusty bread.

Lamb Teriyaki stir fry One of the easiest ways to use up your leftover lamb is to chuck it into a stir-fry.

Combine with some veggies, noodles or rice and a sauce - and you have a speedy but delicious dinner on your plate. Lamb is a quite a strong-flavoured meat so a powerful teriyaki sauce matches perfectly.

USE IT UP KARISHMA PATEL BRINGS YOU SOME INVENTIVE WAYS TO USE UP THOSE LEFTOVERS

JERSEY ROYALS (p.10) Cheesy potato pancakes Mix mashed potatoes with grated cheese, chopped spring onions, 1 egg and 3 tablespoons flour in a large bowl until combined. Divide mixture into portions and roll into pancakes. Fry the pancakes in oil on a medium heat until golden brown and crispy on both sides, 3-4 minutes.

Serve with a sprinkle of salt, sour cream and a few chopped spring onions.

CHORIZO (p.11)

ASPARAGUS (P.10)

Chorizo and egg wraps Put sliced chorizo into a frying pan over a low heat, then gradually increase it. Fry until cooked through and beginning to crisp. Lift chorizo out of the pan, leaving behind some of the oil. Crack an egg into the pan and fry. Spread some mayo over a tortilla wrap, add a handful of rocket and as much chorizo as you like. Put the egg on top, then fold up before tucking in.

Parmesan baked asparagus This has to be one of the easiest ways to cook asparagus and use up odd bits of parmesan from page 24. Simply trim the ends off the asparagus, lay out on a foil lined baking sheet, toss with olive oil, sprinkle with salt, pepper, and parmesan, and then bake until done.

A perfect side to salmon, scallops, or shrimps.

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RECIPE

BEERAMISU My strange recipe

Ingredients: 750g Mascarpone cheese 600ml double cream 300g caster sugar 450ml stout 1tbsp vanilla extract 50 sponge biscuits 2 double shots espresso 400ml Irish cream Cocoa for dusting

1. In a large bowl beat together the mascarpone cheese, double cream and sugar until combined. Gradually add the stout and vanilla extract and beat until the mixture resembles a thick cream.

2. In a medium-sized bowl soak the sponge biscuits in the espresso and Irish cream for around 10 seconds, and then break up the softened biscuits using a spoon.

3. In a 4-litre bowl layer the mascarpone mixture and then the

soaked biscuit mixture alternately until there are four layers of each mixture. Finish off with one more layer of the mascarpone.

4. Refrigerate for at least 3 hours.

5. Dust with cocoa before serving.

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Christian Maan, 26, engineer Favourite food: I love spicy food, so I’ll have to say Indian.

Why Beeramisu?

My three favourite things in life are coffee, cake and dark beer, so for me this is the perfect combination.

Why should readers try it?

I was sceptic at first, but give it a chance. It’s quick to make, leave it in the fridge for a few hours and enjoy.

DO YOU WANT TO SHARE YOUR STRANGE RECIPE? Email us at recipe@goodgrub.co.uk