Honestly the best in Brixton Village

Definitely my favourite hole-in-the-wall at Brixton Village, Honest burgers are bloody good. The premise is thoroughly uncomplicated: take a burger, and make every element of it amazing in its own right…

Meat: aged beef from the Ginger Pig. Juicy and fat, served on the pink side of medium.

Bread: light, airy, brioche buns with crisp, glazed tops. Gluten-free an option.

Fillings: the perfect number of options to choose from (no ridiculous long list as per GBK). Some are classic, others adventurous, and all delightful and sourced as you’d expect. The ‘special’ changes regularly. This weekend, options included: chorizo from Brindisa (where else?), dry-cured smoked bacon (from Ginger Pig), Manchego cheese, caramelised red onion relish, fresh rocket, punchy chimichurri, braised chillies.

Chips: TRIPLE-fried (!!!) with rosemary. Skinny but not too skinny. Utterly moreish.

Drink: this weekend I was treated to hot cider. What better on a snowy Saturday night? They also sell a great Sam Smith’s bottled lager.

Price: a million, zillion times cheaper than Byron and GBK (and much, much nicer!).

(c) Aidan Brown 2011

As you may have gathered, I’m a big fan. And I’m certainly not alone — Honest has had some pretty high-profile press coverage of late, including from Jay Rayner (fellow Brixton-dweller), who has sung their praises in the Observer on more than one occasion. It’s not surprising therefore that it gets quite busy, so it’s worth getting down there early, or at least in enough time to pop your name on the list — we arrived at 8pm and waited 45 minutes. But it’s easy to kill time in the village. Grab a can from the offy on Coldharbour Lane and wander round checking out the other joints and gazing into the windows of the vintage stores and gift shops. Or nip across to the Dogstar for a pint.

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Clever ways with mince: Turkey burgers

‘Frugal’ is a buzzword right now. And turkey mince is one of the most frugal meat ingredients you can lay your hands on.  

Apart from at Christmas, the poor turkey plays second fiddle to chicken. And when it comes to mince, turkey gets forgotten in favour of beef. But if you’re concerned with cost, minced turkey pips them both at the post.

I paid just £2 for 500g of turkey thigh mince from Sainsbury’s. Compare this to the average price of £3.50 for the same amount of beef. Turkey also contains 65% less fat. So it’s kinder on your wallet and your wobbly bits.

I made the mince into these burgers, quick to assemble and easy to adapt with whatever you have in the fridge. Mine are pretty frugal, but if you want something a bit fancier, try Yotam Ottolenghi’s version, which were my inspiration here. I highly recommend brushing them with the sweet chilli mixture as they come out of the oven. It sets into a beautiful glaze with a distinctive sweet and tangy taste.

Recipe after the cut… Continue reading

Melting lamb tagine

I was given this tagine dish for my birthday this year. My boyfriend got it so right.

It sits proudly on our kitchen shelf, all sleek and beautiful and modern. It’s quite different to traditional Moroccan tagines, which are made of terracotta and can be intricately painted (I’d love one of those someday too, but I’m holding out for an authentic one from Marrakech), but what makes mine brilliant is that you can use it on the hob and in the oven  – very convenient, as it means you can fry the onions and spices on the stove, brown the meat, then bung it all straight into the oven for its long, slow cooking.

Lamb tagine is possibly my all-time favourite dish, when it’s done how I like it. I don’t have time for watery ones. It must be thick and textured; oozing with onions; sweet and gooey; fragrant but not too spicy. It must include sticky dates, must be scattered with flaked almonds, must have fresh coriander on top and cool yogurt on the side. The couscous, ideally, is lemony, and on the grainy side rather than soggy or wet. It’s my ‘turn-to’ recipe when we have people for dinner, and a satisfying feast on a Sunday.

I’d always choose it over a roast.

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