The London Bridge Open Kitchen Cookbook

The

Cookbook

BROUGHT TO YOU BY TEAM LONDON BRIDGE

Illustrated by Livi Gosling

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The London Bridge Open Kitchen Cookbook is brought to you by Team London Bridge, featuring a selection of recipes from local restaurants and bars in the vibrant area of London Bridge.

With thanks to Baluchi at the LaLit London Hotel, BOB’s Lobster Wine Bar & Kitchen, Constancia, Hawksmoor Borough, Hiver Beers, Honest Burgers, Hutong at The Shard, Londrino, Pizza Pilgrims, The Coal Shed, The Hide, TÎNG, WSET School London, YO! and all traders taking part in London Bridge Open Kitchen 2018.

Illustrated by Livi Gosling All proceeds from The London Bridge Open Kitchen Cookbook are being donated to local charity Southwark Giving. Find out more at www.southwarkgiving.org.

Welcome to the London Bridge Open Kitchen Cookbook Whether you’re weaving through Borough Market’s labyrinth of stalls or ascending The Shard to discover fine-dining at high-altitude, it’s clear that food culture is at the heart of London Bridge. The area is teeming with dynamic independent start-ups, Michelin-starred restaurants and national favourites.

With exciting cultural development catalysed by the revamp of the station, the culinary scene continues to grow, cementing the area’s status as one of the capital’s top dining destinations. With this in mind, it is only fitting that our fifth LBOK should be the biggest to date!

The annual summer feast brings an array of incredible local restaurants and bars out onto the street, giving you a peek into the kitchens and cabinets of world-class chefs (including Leandro Carreira, our foreword author) and mixologists. Within these pages you’ll find delicious concoctions from festival traders and local eateries, including the likes of Hutong, BOB’s Lobster, The Ivy, Pizza Pilgrims and more.

Visit atlondonbridge.com to find out more about local restaurants and the London Bridge area.

@atlondonbridge/@teamlondonbdg atlondonbridge LBOK18

CONTENTS SAVOURY 8 10 12 14

16 18 20

22 24 26 28 30

Crab Tart with Brown Butter Solids Londrino The Market Special Burger Honest Burgers Beef Empanadas Constancia Roasted Trout Marinated in Chermoula Spice With Almonds and Pomegranate Salsa BOB’s Lobster Wine Bar & Kitchen Smoked Goat with Za’Tar Flat Bread The Coal Shed Salmon and Yuzu Salsa Tataki YO! Steamed Chicken Momos with Roasted Tomato and Sesame Chutney Baluchi Restaurant at The LaLit London Chicken Yakisoba YO! Saltmarsh Lamb and Poole Clams Hawksmoor Borough Burrata with Peach, Nocellara Olive, Smoked Almond, Pesto & Mint The Ivy Tower Bridge Frying Pan Pizza Pizza Pilgrims Scallop and Prawn Wonton with Hot And Spicy Sauce Hutong

SWEET 34 36 38 40

Hiver Beer Pancakes Hiver Beers Eton No Mess The Coal Shed Shangri-La Scones TÎNG Flan De Coco Constancia

TO DRINK 44 46

Elderflower and Nettle Fizz The Hide Wine Pairing with WSET School London

CRAB TART WITH BROWN BUT TER SOLIDS LONDRINO, 36 Snowsfields, SE1

INGREDIENTS

METHOD

Serves 2

1. To make the dough for the tart: start by cutting the cold butter into

For the filling

it forms a crumble. Add a tablespoon of water and mix well into the

small pieces. Place the flour in a bowl, then mix with the butter until dough, then add a little more until it has a smooth consistency with

100g white crab meat

no lumps. Cling film the dough and leave it to rest in the fridge for 40

50g brown crab meat

minutes.

150g unsalted butter 20g sorrel stems or parsley stems

2. For the crab filling: take the white and brown crab, making sure there

30ml extra virgin olive oil

are no broken pieces of shell, and mix together then refrigerate. Take the

Salt Black pepper

butter and heat in a sauce pan until it is dark and starts to foam. Leave

For the tart dough

lined sieve to capture the dark solids bits of burnt butter. Keep the rest

the butter to cool down a little, then pass the liquid through a J clothof the butter in the fridge for another time.

150g white plain flour 75g unsalted, cold butter

3. Chop the stems very finely and set aside.

Salt 35g water

4. Stretch the dough into a sheet of 0.5cm thick and place over 2 small tart moulds. Cut rings of baking paper that are large enough to cover the dough and place the baking beans or rice inside. Cook in the oven at 180°C for 28 minutes. Cook until golden brown, remove from the mould and leave to cool down.

5. Take the crab out of the fridge 20 minutes before serving, season with salt, black pepper and the sorrel stems.

6. Put the crab into the tart shells and finish off with the dark butter crumbs, ready to serve.

8 LONDRINO

THE MARKET SPECIAL HONEST BURGERS, opening soon at London Bridge Station, SE1

INGREDIENTS

METHOD

Serves 4

1. To make the garlic mayonnaise, blitz garlic, parsley and oil in a food processor until pureed before mixing into mayonnaise.

4 x 150g beef patties (ask your butcher for patties with a fat content at around 20% -

2. Heat a heavy based cast iron flat skillet or frying pan until very hot and

we achieve this with an 80:20 split of chuck

add the patties, seasoning heavily on the raw side before turning down to

and rib cap)

medium heat. Cook for three minutes, then flip and season again before

4 Brindisa chorizo sausages* 4 slices of Kappacasein London Raclette*

cooking for a further two minutes. We serve our burgers medium (pink)

(approximately 40g each)

but if you prefer a little longer, add up to one and half minutes to the

3 garlic cloves

cooking time on each side. Remove patties from the pan, add the Raclette

300g Hellmann’s mayonnaise

and place under a grill until melted.

A small bunch of flat leaf parsley Juice of 1 lemon

3. While the cheese melts, slice the chorizo sausage in half, lengthways

50g rapeseed oil (or alternative mild

and pan-fry in the same pan as the patties for about one minute each side.

flavoured oil) 1 packet of rocket A handful of pickled cucumbers

4. Now to assemble the burger. Toast the base and lid, lay the base down

4 burger buns

and top with rocket and two or three thin slices of pickled cucumber in an even layer before adding the patty, melted Raclette and chorizo.

*Locally sourced from our favourite Borough Market traders

5. Spread 30g of garlic mayo on the top half of the bun and place on top of the burger.

6. Open a beer and enjoy.

10 HONEST BURGERS

Our Market Special burger combines an Honest Butcher’s beef patty with two of our favourite ingredients from two of London’s best suppliers, both based at Borough Market – Kappacasein’s London Raclette and Spanish chorizo sausage from Brindisa. The garlic mayo helps bring it all together and the pickles cut through the richness of the chorizo and the Raclette. Currently only available at our restaurant in Borough, we really think it’s one of the best burgers on any of our menus.

BEEF EMPANADAS CONSTANCIA, 52 Tanner Street, SE1

METHOD

INGREDIENTS

1. For the empanada filling: heat the oil in a large pan, add the onions, spring

Makes 18 empanadas

onions, and red pepper and fry, stirring continuously, until the onions are soft and translucent.

For the dough (makes 18 discs of 4.5inches in diameter)

2. Add the beef. Once the beef and onions have been mixed and cooked for

500g plain flour

about 2 minutes, add the raisins, paprika, cumin, ground pepper and salt.

½ cup of lard

Once the beef is cooked, and you are satisfied with seasoning, set the filling

Large pinch of salt

with its juices to one side, and let it cool for 2-3 hours (even better if once

½ cup of water (at room temp)

cool, you leave it in the fridge overnight).

1 egg Beaten egg (to finish)

3. For the dough: dissolve the salt in the ½ cup of water. Cut the lard into

1cm/½in cubes. On a clean work surface make a crown with the flour and

For the filling

place the lard and the egg in the centre. Add some water and start mixing.

500g lean minced beef

Add just enough water and knead to form a soft, silky dough. Place in a bowl,

2 tbsp olive oil

cover and set aside to rest for 40 minutes. Place back onto a floured surface

750g onion (finely chopped)

and roll out a thin sheet of 2mm thickness. Cut out discs of pastry.

250g spring onion (finely chopped) 1 red pepper

4. Preheat the oven to 180°C/350°F/Gas 4.

75g raisins 1 tsp smoked paprika pepper 1 pinch of dry cumin

5. To fill the empanadas: place a tablespoon of the filling on the centre of the

1 pinch ground red pepper

pastry circle, add a little of hard boiled egg and raisins. Brush the edge with

1 pinch of salt

water, fold over and crimp the edges together. Brush with egg and place on a

100g green olives (pitted and roughly

greased baking sheet.

chopped) 6. Bake for 20/25 minutes, or until golden-brown. Serve either hot or cold as a

2 hard boiled eggs, roughly chopped

snack or starter. Empanadas can also be filled with alternative fillings e.g. ham and cheese, cheese and onion, spinach and cheese, or whatever takes your fancy.

12 CONSTANCIA

Empanadas are a classic Argentine delicacy that can be found all over the country. They all share similar characteristics but each region, province or even family has their own special secret which creates competition and motivation to make the best. These delicacies are traditionally eaten by hand and they go very well with a fine Argentine wine, which could be a red with good body or a nice “Torrontes�, especially with spicy empanadas.

ROASTED TROUT MARINATED IN CHERMOUL A SPICE WITH ALMONDS AND POMEGRANATE SALSA BOB’s Lobster Wine Bar & Kitchen, 59 St Thomas Street, SE1

INGREDIENTS

METHOD

Serves 6

1. For your chermoula marinade, start by gently sweating your onions on a low

heat with olive oil. Add your ginger and garlic until onions are translucent. Add 1kg chalk stream trout fillet

your tomato paste and cook on low heat for 5 minutes, stirring thoroughly.

skinless and boneless 2. Add your spices, lemon juice and zest, coriander and a touch of water to

For the Chermoula Spice

prevent your spices from burning. Stir thoroughly so that the spices don’t burn

60g shallots (finely diced)

for 2 minutes, then remove from the pan using a spatula and spread onto a

5g tomato paste

tray to cool down completely. Whilst you’re waiting for the spice to cool start

5g ginger (freshly grated)

preparing the pomegranate salsa.

5g garlic (freshly grated) 5g coriander stalks (freshly

3. For the pomegranate salsa, mix all your ingredients together with a pinch of

chopped)

chermoula paste. Add sea salt and pepper to taste, and set aside.

5g cumin 3g turmeric

4. By now your chermoula dressing should be completely cool and ready for

3g ground coriander

the trout to be marinated. Start by trimming any fat, taking out any bones on

3g sweet paprika

your trout fillet. Then cut the fillet into 6, using a scale to weigh evenly into

½ lemon juice and zest

155g-160g portions.

10ml olive oil Pomegranate Salsa

5. On a tray, use gloves to mix and massage the marinade onto the trout fillets.

330g fresh pomegranate seeds

Season with sea salt.

12g freshly chopped coriander 30g finely diced red onions

6. Mix the almonds with the oil and salt then place onto a tray with parchment

50ml olive oil

paper. Bake both the trout and the almonds in the oven at 195°C for 5 minutes

½ lemon wedge and juice

then turn your oven down to 175°C and cook for 6 more minutes. Use a temperature probe to check the core temperature, which should reach 60°C.

Crispy Almonds 60g flaked almonds

8. Take your trout out and rest whilst you prepare the plates. First spoon the

5ml oil

pomegranate salsa onto the plate, then the trout fillets. To garnish, spread the

2g sea salt

almond flakes onto the trout. Serve with a wedge of lemon.

14 BOB’S LOBSTER W I NE BAR & KI TCHEN

SMOKED GOAT WITH ZA’ATAR FL AT BREAD THE COAL SHED, One Tower Bridge, SE1

METHOD

INGREDIENTS

1. Marinade: toast cumin and fennel seeds, combine all the

Serves 4

ingredients and rub into the goat shoulder. Marinate for up to 24 hours. Once marinated, the goat shoulder should be smoked. To

Goat

smoke the goat at home, create a foil parcel on the bottom of your

1x goat shoulder

pot filled with oak chips. Put a small rack in the pot to rest your goat

1l veal stock

on, cover with lid and smoke for two hours on low-medium heat.

50g oak chips 2. Veal stock: dry roast veal bones in the oven for 2 hours on a high

Marinade

heat. Then add to slow cooker with a mirepoix of diced onions,

30g smokey paprika

carrots, celery, bay leaves, tomato paste and red wine. Add the goat

30g fennel seeds

shoulder and braise in veal stock for 4 hours.

30g cumin seeds 5 cloves of garlic

3. Harissa oil: mix the harissa and the rapeseed oil together.

2 lemons, zested 500ml rapeseed oil

4. Za’atar flat breads: combine all the ingredients in a mixing bowl,

Salt to taste

leave to prove for 1 hour, and then roll out to desired size. Cook on the grill or in a heavy pan, brush with harissa oil.

Za’atar Flat Bread 150g white flour 150g brown flour

5. Garnish with chopped coriander, pomegranate, anchovies, pickled

200ml milk

red onion and lemon zest.

3tsp Za’atar 1tsp salt Harissa Oil 100g Harissa 100ml Rapeseed oil

16 THE COAL SHED

“The smoked goat is one of our signature sharing dishes at The Coal Shed and is very quickly becoming a local favourite!�

SALMON & YUZU SALSA TATAKI YO!, 49 St Thomas Street, SE1

METHOD

INGREDIENTS

1. First make the ponzu sauce. Combine the Japanese soy sauce, yuzu

Serves 2

juice, vinegar, mirin and lemon juice in a non-metallic container. Wipe the piece of dried kombu with a clean damp cloth and then add it to the

100g fresh salmon – sushi grade

liquid. Ideally leave the ponzu in a sealed container, inside a fridge for at

100ml Japanese soy sauce

least 24 hours before use (it will keep for 7 days).

20ml yuzu juice (or equal parts of freshly squeezed lemon, lime &

2. Next make the yuzu salsa. Wash the tomatoes and then cut them into

orange)

quarters. Carefully remove the seeds and then cut them into a small dice.

60ml plain Japanese vinegar

Wash the cucumber and then cut it into quarters also. Remove the white

15ml mirin sweet rice wine

part, as this is not needed. Finely dice the green skin. Peel the red onion

6ml lemon juice

and finely dice. Wash and dry the coriander, then pick the leaves and

2g dried kombu (the size of a

finely chop. Place the cucumber, red onion, tomato and coriander into a

business card)

non-metallic container. Season with the sea salt and add 20ml (or a large

5g cherry tomato

tablespoon) of the ponzu sauce then mix well. Leave this in a sealed

5g red onion

container inside the fridge until needed (this will keep for 3 days).

50g cucumber 1g sea salt

3. Wipe the salmon with some kitchen towel. Slice the salmon into neat

2g coriander

uniformed thin slices of around 10g each, making sure you cut across the

Large pinch of salad cress

white fat lines.

4. Divide the salmon slices across the serving plates in a neat line. Spoon

the salsa across the salmon in a line. Pour around the ponzu juice. Finish with a sprinkle of the salad cress.

18 YO !

STEAMED CHICKEN MOMOS WITH ROASTED TOMATO AND SESAME CHUTNEY BALUCHI at The LaLit London, 181 Tooley Street, SE1

METHOD

INGREDIENTS

1. To make the momos wrappers, sieve the flour with baking powder onto a kitchen

Serves 6

table. Make a well in the centre, sprinkle the salt, add half the water and mix well with your hands. Add the rest of the water and continue to work until the dough is smooth.

For the wrappers

Knead well for about 5 minutes. Cover and set aside for 30 minutes.

200g plain flour ¼ teaspoon baking powder

2. Transfer the dough onto a table top, well dusted with flour. Roll with your hands

One good pinch of salt

into a long cylindrical shape about 1inch in diameter. Cut into pieces 1inch in width.

100ml water

Dust with flour and flatten each piece into a circular shape.

3 tbsp cornflour to dust For the filling

3. Roll out each piece with a rolling pin until you have a circle about 3 to 3½ inches

1 red onion, chopped

in diameter and the thickness of a 10p coin. Dust the pastry with cornflour between

2 garlic cloves, chopped

each layer and cover the wrappers with a damp cloth to prevent them from getting

2-inch piece of fresh ginger, chopped

dry.

4 green chillies, chopped 4. To make the filling, roughly chop the chicken and mix with all the other ingredients.

2 spring onions, chopped 5g peppercorns, crushed 2 tbsps chopped fresh coriander

5. Take a momos wrapper, wet the inside circular edge with water, place a heaped

1 stick lemon grass, finely chopped

teaspoonful of mixture in the centre and make small folds starting from one point on

50g butter

the outer edge of the wrapper in a circular motion until you come back to the same

1¼ teaspoon salt

point. Now hold all the folds together and twist them slightly to seal the opening.

Juice of 1 lemon

Repeat the same process with the rest and transfer all the momos to a steamer set at high heat and steam for about 10-12 minutes, until the filling is well cooked.

For chutney 4 tomatoes (fully ripe)

6. For the chutney: char the tomatoes, green chilli and ginger on an open flame,

2 cloves garlic

remove the charred part and keep aside. Toast the sesame seeds in non-stick pan

2-inch piece of fresh ginger

and leave to cool. Mix all the chutney ingredients together and blend to a sauce

100g sesame seeds

consistency.

50g fresh coriander 1 green chilli

8. Serve with tomato and sesame chutney and garnish with caviar, chives, coriander

1 teaspoon mustard oil

cress, sliced baby beetroots and beetroot powder.

Salt to taste Juice of ½ lemon 20

BALUCHI

“Momos are Nepalese dumplings that I have some great memories of from my time in Nepal. Now they are a very popular street food all over India�

- Santosh Shah, Executive Chef

CHICKEN YAKISOBA YO!, 49 St Thomas Street, SE1

METHOD

INGREDIENTS

1. Wash and slice all the vegetables you choose to use into equally sized thin

Serves 4

slices. Slice the chicken or other meat or seafood into thin short slices.

500g of yakisoba noodles (or yellow

2. Make the sauce by combining all the ingredients in a mixing bowl or jug.

egg noodle) ½ cup of sliced chicken thigh/breast

3. Heat a wok or a non-stick frying pan over a medium to high heat and

(or any meat/seafood in the fridge)

add the vegetable oil. When the oil is hot and just starting to smoke, add the

1 cup of any mixed sliced vegetables

chicken and stir fry for 2-3 minutes adding some colour to the chicken.

(carrot, red onion, peppers, cabbage, sweet corn, mushrooms etc.)

3. Add the garlic and ginger and as soon as it starts to colour add all the other

1 tsp of grated ginger

vegetables. Stir fry for 2 minutes, then add the yakisoba noodles carefully

1 clove garlic finely chopped

separating them with your fingers and continue to stir fry for 2 minutes. Add

1 tsp sesame oil

the yakisoba sauce, toss and stir for a further minute.

8 tbsps of Yakisoba Sauce (below) 2 tbsps of vegetable oil 4 tbsps of chopped spring onions (for

4. Divide the noodles amongst 4 plates and garnish with the spring onion and

garnish)

white sesame seeds.

1 tbsp of toasted white sesame seeds (for garnish) Yakisoba sauce (makes 1 pint) 120ml Japanese soy sauce 240ml HP Sauce or brown sauce 120ml oyster sauce 60ml rice vinegar 60ml tomato ketchup 60g of soft brown sugar

22 YO SUSHI

SALTMARSH L AMB & POOLE CL AMS HAWKSMOOR BOROUGH, 16 Winchester Walk, SE1

METHOD

INGREDIENTS

1. Preheat your oven to 190°C/375°F/gas 5.

Serves 2

2. Season the lamb rack and roast fat side down until medium cooked for

1 x 8-bone lamb rack (700g)

around 20 minutes. It is best to check with a meat thermometer which

A pinch of Maldon sea salt

should read around 60-65°C. Rest the lamb rack in a warm place for 20

200g fresh clams

minutes.

A small handful of thyme 10ml olive oil

3. While the lamb rack is resting, heat a medium saucepan with a lid until

A small handful of parsley

very hot and almost smoking. Add the clams and thyme and put the lid on. Steam the clams in their own juices until they are open, then add the olive oil and parsley.

4. Slice the lamb into cutlets and serve in a large dish with the clams,

herbs and the combined juices.

24 HAW KSMOOR

This unusual land and sea combination has made an appearance on both the market specials at Hawksmoor Borough and as part of a Cooks’ Room Surf ‘n’ Turf Feast. A fortunate seasonal overlap means sweet and earthy salt marsh lamb is at its best, so too are the Palourde clams from Poole, in Dorset, which add maritime umami and bring out the slight salinity of the meat.

BURRATA WITH PEACH, NOCELL ARA OLIVE, SMOKED ALMOND, PESTO & MINT THE IVY TOWER BRIDGE, One Tower Bridge, SE1

METHOD

INGREDIENTS

1. Remove the Burrata (or Mozzarella di Bufala) from the liquid and drain

Serves 2

any excess water on a paper cloth, then season with sea salt and black pepper.

2 x Burrata (Mozzarella di Bufala would also work) 2g sea salt

2. Slice the peaches at 5mm thick, placing 6 slices of peach per dish

0.60g cracked black pepper

on the right of the burrata, slightly overlapping the pieces. Scatter the

12 pieces of peach, 5mm slices

Nocellara olive halves evenly over the peach slices and add the chopped

40g Nocellara olive halves

smoked almonds.

16g chopped smoked almonds 20g green pesto

3. For the green pesto, place the peeled garlic clove, basil, pine nuts,

6 mint tips

parmesan and olive oil into a food processor and blitz until smooth.

10 rocket leaves

Season with salt and pepper to taste.

For the green pesto

4. Drizzle the green pesto over the peach and olives and then around the

1 clove garlic, peeled

plate. Place 3 mint tips per plate onto the dressed peaches and olives

100g fresh basil

and finish with 5 rocket leaves per serving.

25g pine nuts 50g Parmesan 100ml extra virgin olive oil Maldon salt flakes & cracked black pepper to season

26 THE I VY TOW ER BRI DGE

FRYING PAN PIZZA PIZZA PILGRIMS, Coming soon to SE1 This method is the best way to make Neapolitan pizza at home, unless of course, you happen to have a Neapolitan stone oven in your kitchen. The frying pan and grill combo replicates the intense heat you need to cook the pizza quickly – and ensure that the dough does not dry out and become biscuit-y.

There are three stages to this recipe – making and proving the dough, making the pizza base and then making the pizza itself in a frying pan. This recipe is for a traditional Margherita, but you can of course add other toppings once it is in the frying pan – just remember that less is more! So here goes…

INGREDIENTS

METHOD

Makes 1 pizza

1. FOR THE DOUGH

Tip the flour onto your work service and make a well in the centre. Dissolve your yeast in the water and pour into the middle of the well a little at a time whilst using your hands to bring the walls of the flour in so that the water begins to thicken. Once you’ve reached the consistency of custard, add the salt and bring in the rest of the flour until it comes together as a dough. Knead for 10–15 minutes.

Dough Ingredients 1kg ‘00’ flour with a high gluten content 2g fresh baker’s yeast 600ml cold water 30g table salt

Cover and leave to rest for 10 minutes before kneading again quickly for 10 seconds (this helps to develop the flavour and the gluten).

Pizza Ingredients

1 tin of San Marzano (or any

Divide the dough into 200g balls and leave to rest overnight or for at least 8 hours (24 hours is optimal, 48 hours maximum) in a sealed container or a deep baking dish sprinkled with flour and covered in cling film. Remember to leave space for each of your dough balls because, as the gluten relaxes, they will spread out to take up twice the

good-quality Italian) tomatoes

diameter that they do initially.

4 x balls of Neapolitan Pizza Dough

A good pinch of sea salt Grated Parmesan

2. STRETCHING A PIZZA BASE

A handful of basil leaves 150g fior di latte cheese (cow’s

Scrape a dough ball out of its container using a spatula and as much flour as you need to ensure it doesn’t stick. The rounder the dough ball comes out, the rounder the final pizza base.

milk mozzarella), torn into pieces no bigger than a 50 pence coin Extra virgin olive oil

Put the dough ball onto a well-floured surface (honestly, if you are going to get serious about pizza making, get used to having flour play a large part in your life).

Using your fingertips, press out the dough ball firmly, starting at the centre and working out to the edge. Ensure you leave a centimetre around the rim of the pizza untouched.

Turn the dough ball over and repeat the pressing out process on the other side.

Using the palm of your hand, do one firm push in the centre of the dough ball to ensure the thickness of the base is consistent (not counting the raised edges).

28 PI ZZA PI LG RI MS

Take the newly flattened dough ball on the back of your hands, ensuring the weight is on your knuckles and that your fingertips and nails are not going to poke a hole in the dough.

Using the back of your hands, stretch the dough out as far as you can without tearing it (now there’s a challenge). Turn the dough through 90 degrees and repeat this stretching. Do this a few times.

You should now have a disc of dough around 10 inches in diameter, consistently thin but with a slightly thicker rim. We are ready to cook.

Check out at Pizza Pilgrim’s website (www.pizzapilgrims.co.uk) for more about making pizza.

Preheat the grill to its absolute highest setting.

Lay a pizza base flat in a dry frying pan (preferably non-stick) that has been on a high heat and is screaming hot.

Spread a thin layer of sauce with a ladle across the base, leaving a couple of centimetres round the edge for the crust. Add a pinch of Parmesan, basil leaves and a quarter of the mozzarella, in that order. Drizzle with olive oil.

Once the base of the pizza has browned (about 1–2 minutes), take the frying pan and place it on the highest shelf, under the grill.

Once the crust has taken on some colour (again about 1–2 minutes), the pizza is ready to go. Eat it fast (contrary to popular belief, pizza is not better cold the morning after!).

3. INTO THE FRYING PAN

Take the dough balls and press them out flat to make four 10 inch pizza bases using the tips of your fingers.

To make the tomato sauce, first crush the tomatoes by hand. This stops the seeds being whizzed up by the blender, which makes the sauce bitter. Add a pinch of salt, then blitz with a hand blender until you have a tomato sauce with a slightly rough texture.

Recipe taken from the book “Pizza Pilgrims – Recipes from the Backstreets of Italy” which is available now from Harper Collins.

Photograph by Myles New photography.

SCALLOP AND PRAWN WONTON WITH HOT AND SPICY SAUCE HUTONG, The Shard, SE1

INGREDIENTS

METHOD

Serves 4

1. To prepare the hot and spicy sauce, chop the garlic into small pieces.

Then in a small bowl, add the garlic and all the sauce ingredients together.

Mix well and set aside.

Filling 5-6 small raw scallops, untrimmed,

2. For the filling, chop all filling ingredients into small pieces and then put

roughly chopped

the prawn and scallops in a food processor until almost smooth. Mix all the

10 raw prawns, peeled, deveined and

ingredients into a large bowl and set aside while refrigerating

minced 1 spring onion

3. For the wonton wrappers, lightly beat the egg and add water. Then sift

1 carrot, peeled

the flour into a large bowl and make a well in the middle, add the egg and

2-3 sprigs Chinese celery

water mixture. Mix in with the flour. Add more water or flour as needed to

Small handful of Gong vegetable

make a dough consistency. Then form the dough into a ball and knead for

½ tsp sesame oil

about 5 minutes, or until it forms a smooth, workable dough.

½ tsp granulated sugar Small handful coriander, chopped Salt to taste

4. Cover with a kitchen cloth and let it rest for 30 minutes. Turn the dough

Pepper to taste

out onto a lightly floured surface. Roll it out until very thin and cut into 3.5 inch squares.

Wonton wrapper 250g wheat flour

5. To make the wontons, put one teaspoon of the filling in the centre of

80ml water

the wrapper; press the wrapper up and around the filling. Squeeze slightly

160g potato starch

with your fingers to bring the wrapper together like a fan shape. Place the

1egg

dumplings into boiling water and cook for 5 minutes.

Hot and spicy sauce

6. Remove from the water and place in a serving bowl, then cover with the

4tsp vinegar

hot and spicy sauce.

1tbsp Sichuan peppercorn oil 2 garlic cloves 9tbsp soy sauce 1tsp sugar 120ml sesame oil 1tsp chili oil

30 HUTONG

HIVER BEER PANCAKES HIVER BEERS and TAPROOM, Hivequarters, Taproom and Shop, SE1 Hiver was born out of an admiration for London’s urban beekeepers and a passion for craft beer. Using only British ingredients and suppliers, they ferment with raw honeys to produce their range, which offers a great interpretation of this fantastic beer style. Honey and beer, what’s not to love?

METHOD

INGREDIENTS

1. In a large bowl, stir together the flour, sugar, baking powder and salt.

Serves 4 125g sieved plain flour

2. Pour in the beaten egg, Hiver and melted butter, stir with a whisk

4tbsp sugar

until blended.

¾ tsp baking powder ½ tsp salt

3. Heat a griddle or frying pan over medium heat. Coat with vegetable

1 egg

oil. Spoon about 4 tablespoons of batter onto the hot surface for each

250ml Hiver Beer

pancake.

30g butter (or lactose free alternative)

4. When bubbles appear on top of the pancakes, flip and cook until

browned on the other side.

34 HI VER BEERS

Enjoy plain, with blueberries, or with bacon and maple syrup!

ETON NO MESS THE COAL SHED, One Tower Bridge, SE1

INGREDIENTS

METHOD

Serves 6

1. For the meringue domes: in a free standing mixer begin whisking the whites with the

lemon juice, once frothy slowly add the sugar and then turn up the speed to full and whisk until stiff and fluffy. Add red food colouring to your desired color we make ours a medium pink. Using the back of a spoon, coat the inside of silicone half sphere moulds with the meringue ensuring there’s no holes and an even coverage.

Meringue domes 2 egg whites Juice of ½ lemon 160g caster sugar

2. Preheat oven to lowest setting – we cook ours at 80°C for 4 hours until completely

Red food colouring

dry and crisp.

Vanilla Chantilly cream

3. For the Vanilla Chantilly cream: whisk all ingredients together until it forms stiff

peaks, transfer to a piping bag and keep in the fridge until needed.

200ml double cream 25g sugar

4. For the strawberry fluid gel: place the strawberries with the sugar, water and lemon in a bowl, cling film the bowl and place on a pan of boiling water to stew the fruit.

½ vanilla pod Strawberry fluid gel 1 punnet of strawberries

5. After half an hour, remove from the heat and you will have a clear strawberry liquor.

100g sugar

Discard the strawberries as you have extracted their entire flavour.

200ml water 6. Place 300ml of the strawberry liquor in to a pan and bring to a vigorous boil. Add the agar-agar and boil for 1 minute, continuously whisking to dissolve the agar-agar.

Strain through a fine sieve into a heat proof container allow to cool and then place in the fridge to set.

Juice of a lemon 3g agar-agar Macerated strawberries 1 punnet of strawberries

7. Once set, blitz in a blender or with a hand blender to a smooth puree, adding a little hot water if needed to bring together. Store in a piping bag until needed.

Juice of 1 lemon 40g sugar

8. For the macerated strawberries: hull the strawberries and cut into quarters, mix in

1 sprig of finely chopped basil

the bowl with the sugar, lemon and basil to dress the fruit. Set aside until needed.

9. To assemble: pipe a small amount of the cream onto a plate to stick the dome firmly

on the plate. Then pipe a small amount of cream, gel and strawberries in layers to fill the dome. Fill the lid and close the sphere. Top with a strawberry and a small sprig of basil.

10. Smash open to enjoy!

36 THE COAL SHED

SHANGRI-L A SCONES TĪNG RESTAURANT, Shangri-La Hotel, At The Shard, London, SE1

INGREDIENTS

METHOD

Makes 30 Scones Plain or Raisin

1. Preheat the oven to 200°C/fan 150°C.

750g self-raising flour (plus a

kitchen aid with a paddle (not a whisk) until the mixture goes crumbly.

2. Place the flour, sugar, salt and butter into a bowl and mix with an electric

little on the side for dusting) 4 whole eggs (keep one egg until

3. Then add the milk, eggs and vanilla and add the raisins if you are making

the end for glazing)

raisin scones. Mix for another five minutes until the mixture looks like a lump

185g unsalted butter

of dough.

125ml whole milk 175g sugar

4. Sprinkle some flour on a work surface and knead the dough by hand until it

100g raisins (optional - for

is nice and smooth.

raisin scones) 1tsp vanilla essence

5. Roll out the dough with a rolling pin until flat and around 3cm thick. Then

Pinch of salt

cut round circles with a smooth-edged cookie cutter. Push the cutter straight down into the dough, avoiding twisting the cutter, and lift it straight out. This ensures that the scones will rise evenly and keep their shape.

6. Brush the tops of the scones with egg and place the scones on a baking tray.

Cook at 200°C/150°C fan for 14/15 minutes or until golden brown.

7. Leave to rest and cover with a cloth to keep the scones moist.

38 T Ī NG RESTAURANT

Scones are best served sky-high with clotted cream and jam.

Can be enjoyed warm or cold.

FL AN DE COCO CONSTANCIA, 52 Tanner Street, SE1

METHOD

INGREDIENTS

1. Have the baking pan or smaller individual pudding basins you’ll use ready.

Serves 6

2. Place the sugar for the caramel in a saucepan on medium heat and stir until

For the flan

the sugar melts and becomes caramel and turns to a honey/golden-brown

4 medium eggs

colour.

500ml coconut milk 1 tin/400g condensed milk

3. Pour the caramel into the baking pan you are using. Spread the caramel

Finely grated peel of ½ a lemon

inside the baking pan carefully until it covers the sides. Leave to cool.

65g of grated coconut

4. In another container add the eggs and blend for a few seconds. Then add the

For the caramel

coconut and mix. Incorporate the condensed milk and mix. Add the lemon peel

1 cup of sugar

and grated coconut and continue to mix until you get a homogeneous mix.

5. Pour the mix into the baking pan to which you previously added the caramel.

6. Have a Bain-Marie ready where you will place the baking pan. Put it in the

preheated (180°C) oven for 45-50 minutes.

7. Check that it’s ready by using a skewer stick or a thin knife. If the knife comes

out clean it means that the flan is ready.

8. Carefully remove it from the oven to avoid burning yourself, and place it on a

wire grill. Leave to cool at room temperature.

9. Remove from the pan and put the flan in the fridge until it’s time to serve.

10. Add some cream and Dulce de Leche when served.

40 CONSTANCI A

ELDERFLOWER & NET TLE FIZZ THE HIDE, Bermondsey Street, SE1 This takes two ingredients that can be found all over London at this time of year (three if you count the gin…) and turns them in to something refreshingly sharp, sweet and aromatic. The perfume of fresh elderflower cordial is amazing, and the nettles give it a slightly herbaceous, bitter hint that elevates the drink’s complexity – not bad for the humble stinging nettle! | Paul Mathew (The Hide)

INGREDIENTS

METHOD

Serves 2 (because what good is a cocktail recipe for 1!)

Fizz: 1. Add the gin and cordial to a shaker with lots of ice (shakers should be almost

full of ice, but with plenty of air spaces for the liquid to move around in).

100ml of a London Bridge area

2. Shake hard until the outside of the shaker is starting to ice up.

gin (Jensen’s, Dodd’s or Little

3. Strain into two highball glasses with ice and top with soda water.

Bird for example, all made very

4. Garnish with a torn shiso leaf (rather nettle-like but without the sting!), or a

locally and delicious!)

sprig of mint.

50ml of elderflower and nettle

5. Drink – preferably in the sun!

cordial* (alternatively, 50ml of elderflower cordial and a couple

Elderflower and nettle cordial:

of wedges of lime) Soda water Lots of ice

1. Wash the elderflower heads and nettles by soaking in cold water to remove

Sprigs of mint or shiso leaf to

any insects.

garnish

2. Peel the lemon and limes, then cut the body into slices.

3. Bring a pan of 1.5l water to the boil, take off the heat, then add the lemon

*Elderflower and nettle cordial

and lime peel and rounds, plus the elderflower and nettle.

20 elderflower heads (bright

4. Add the sugar and citric acid and stir until dissolved.

white and fresh before flowers start to brown and fall)

5. Cover and leave to stand – for 24 hours if possible.

10 nettle tips (the top and first

6. Strain into sterilised bottles and seal (keeps for a month refrigerated).

couple of whirls of leaves) 1 lemon 3 limes 1kg white sugar 10g citric acid 1.5l water 44 THE HI DE

WINE PAIRINGS Local expert, Lauren Denyer, Certified Wine Educator at WSET School London shares her favourite pairings for your cookbook creations...

An aperitif A light chilled spritzy and fresh Txakoli (pronounced cha-kolee) from the Basque region of Spain or a Vinho Verde, white wine from Portugal, which has a similar style makes the perfect summer aperitif. These wines tend to be lower in alcohol and are usually dry to off-dry in style.

Their lemon, lime, apple and slightly salty characters makes them a lovely light and refreshing start to a meal.

To complement BOB’s Lobster’s Roasted Trout...

An aged Hunter Valley Semillon would absolutely complement a dish like this. With its low alcohol levels, the spice in the marinade will remain soft and aromatic rather than harsh and overpowering which is always a consideration with food containing chilli spice. The high acidity in the wine will cut very nicely through the soft flesh of the trout and the defined grapefruit, nutty and smoky character of the wine will enhance rather than overwhelm this dish, creating a balanced combination.

To accompany The Coal Shed’s Smoked Goat with Za’atar Flat Bread Where wines are aged in oak barrels they often pick up a smoky character as the wood has been burned to make it bend into shape. It is no surprise therefore that wines subjected to oak work extremely well with smoked foods. A rich and spicy dish like this needs a bold wine also full of spice. Lebanon is showing much of the rest of the Middle East how it is done and producing powerful oak aged reds with ripe black fruit and touches of dried herbs and star anise. Look out for spicy Syrahs from Morocco too.

An ideal companion for Constancia’s Coconut Flan In these summer months creamy but light desserts are a pleasure.

To complement this lightness, a wine with sparkle would work wonderfully well. If the dessert is not too sweet a demi-sec would pair very nicely. Look out for this term on labels for Cavas, Champagnes or English Sparkling Wines. Some of the big Champagne houses are also producing some great doux (very sweet) Champagnes which have a lovely depth of flavour with stone fruit and floral notes but also some buttery and biscuit notes which would beautifully complement a sweet flan. All these sparkles have fantastic refreshing acidity which help balance the sweetness and the fizz adds an extra dimension to the pairing!

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 wset_school_london @WSETschool

#LBOK18 #atlondonbridge

The London Bridge Open Kitchen Cookbook is brought to you by Team London Bridge, featuring recipes from a selection of local restaurants and bars in the vibrant area of London Bridge.

All proceeds from The London Bridge Open Kitchen Cookbook are being donated to local charity, Southwark Giving. Find out more at www.southwarkgiving.org.

Illustrated by Livi Gosling It all happens...

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