Food 

Here's How to Recreate Food From London's Best Restaurants

Favorites from Forza Win, Dishoom, Padella Pasta and more.

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Here's How to Recreate Food From London's Best Restaurants

Favorites from Forza Win, Dishoom, Padella Pasta and more.

The world is currently battling the current coronavirus pandemic, with most of us self-isolating at home and several countries going into lockdown. In the United Kingdom, London has just been put under another three weeks of lockdown, meaning that all non-essential businesses will remain closed.

After weeks of not being able to visit your favorite restaurants, the withdrawal can be difficult, which is why we have put together a selection of recipes from some of London’s most iconic restaurants to try out. Whether you’re looking for a summer-ready cocktail or a bowl of delicious pasta, we’ve got you covered.

Peep all the best recipes below, and get ready to recreate all the mouthwatering dishes.

Padella’s Cacio e Pepe Pasta

 

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For anyone who missed our Pici Cacio e Pepe Lockdown Cook Along the other day, here is the live video showing you how to prepare the dish.

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Forza Win’s Iconic Roasted Tomato Pasta

 

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THIS IS THE ONE TIME NO ONE WILL JUDGE U FOR COOKING IN UR PANTS – MAKE HAY WHILE THE SUN SHINES #scran

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Honest Burgers’ “Honest Cup” Cocktail

Hush’s Rhubarb Negroni

Padrón Peppers and Kimchi from Bone Daddies

Beetroot Patties from Borough Market

 

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A delicious veggie-friendly snack from chef and author @alissatimoshkina: patties with horseradish cream (serves 4) For the patties: 2 large raw beetroots, peeled and grated 1/2 cup of fine semolina, and a few tbsp for coating 2 garlic cloves, minced 2 handfuls of walnuts, roughly chopped 2 handfuls of fresh dill, finely chopped 1 egg 2 pinches of salt 1 pinch of freshly ground toasted pepper Sunflower oil for shallow frying For the sauce: 4 heaped tbsp of mayo 1-2 tbsp of fresh grated horseradish 2 tsp of white vine vinegar Zest and juice of 1/2 lemon Salt and pepper to taste Method:
In a large bowl mix all the ingredients for the patties and add salt and pepper to taste. In my case it would be two generous pinches of salt and one pinch of freshly grounded toasted peppercorns. Feel free to decide on the size of your patties: traditionally theses are made in a size of a medium burger patty, but I prefer to make them smaller and serve on a platter at a finger food buffet or as part of a sharing zakuski style dinner. To make a smaller version you will need a heaped tbsp of the mixture, roll it in your hands into a ball and then flatten it slightly. Sprinkle each side with some semolina. To shallow fry the patties you will need approximately 4-6 tbsp of oil, however, the exact amount, of course, depends on the size of your pan. Before adding the patties, ensure the oil is hot enough. You can always do a test by lowering a teaspoon of the mixture into the oil. You know it’s ready to go when the mixture starts sizzling straightaway. Cook on each side for 3-5 minutes and lay out on a kitchen paper towels to absorb extra oil. To make the sauce peel and grate 1/4 of a large horseradish root. The amount of horseradish depends on your personal pleasure-pain threshold. Mix the chosen amount with mayo, vinegar, zest and juice of lemon, and season to taste. A pinch of salt and pepper will do, I believe. Serve the patties on a platter with a small bowl of horseradish cream placed in the middle, or individually plated with some bread and a simple green salad. #boroughmarket #ourboroughmarket #producemarket

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Wagamama’s Katsu Curry

Dishoom’s Delicious Masala Chai

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