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Valencian all i pebre – a stew to fall in love with

Valencian all i pebre – a stew to fall in love with

 

Valencian cuisine is a Mediterranean cuisine, which translates to vegetable and seafood extravaganzas. It’s hardly surprising then, that a succulent, flavourful anguila (eel) dish would develop here. All i pebre, chunks of eel and potato coated in a luscious, thick garlic and pepper sauce, is a must-try of Valencian food sorcery (yes, it’s magical!).

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Arroz al horno at Panea, Valencia

Arroz al horno at Panea, Valencia

 

Rice in Spain, in particular in Valencia, has a history of at least eleven centuries. Rice-growing in Valencia’s Albufera region dates back to the 10th century, when Arabs introduced rice to the Iberian Peninsula and other surrounding areas such as Morocco and Sicily. In fact, the Spanish name for rice, arroz, derives from the Persian orz, to which the Arabs prefixed the particle al, eventually leading to a language evolution from al-orz to ar-orz, to ar-ruz, and finally to arroz.

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The tapa that deserves an entry of its own: pa amb tomàquet

The tapa that deserves an entry of its own: pa amb tomàquet

 

Pa amb tomàquet (tomato bread) is one of those foods that you can’t believe you didn’t know about sooner. Incredibly simple to make, yet infinitely delicious, surely this is a food that somebody will make trendy over in the UK at some point. Maybe you’re even reading this now and thinking, that could be me. I say, go for it! I would totally stop by regularly for an affordable pan con tomate, as it is also called. Because affordable is definitely what it is in Spain, and in my opinion what it should be, given the relatively low cost to make (which also means you can try it at home – yay!).

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Slower-growth chicken and zero waste

Slower-growth chicken and zero waste

 

Chris Nuttall-Smith has blessed us with an incredibly informative article in the latest Lucky Peach issue about the rising popularity (or a going-back-to movement) of slower-growth birds in the chicken industry (in particular in the US where the faster-and-bigger-is-better-mantra had become the norm).

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Le Rustic at Olivier’s Bakery – a balance between air and flavour

Le Rustic at Olivier’s Bakery – a balance between air and flavour

 

One day, almost two years ago now, I happened to be strolling through Borough Market. I wasn’t on the lookout for anything in particular, just taking in all the sights and smells of the surrounding foods, getting excited over so many new products to try (not that this was my first time at Borough Market, far from it, but it had been a while and there was so much more to discover). And suddenly there it was, Olivier’s Bakery.

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Hidden tearoom in the heart of London: Tea and Tattle

Hidden tearoom in the heart of London: Tea and Tattle

 

Entering Tea and Tattle on Great Russell Street you may wonder if you’ve come to the right place. There will be tote bags hanging on the walls with London designs, mugs standing on tables with London skylines and other memorabilia that you’re unlikely to find on Amazon. Then, a room lined with books. (more…)

Japchae at Hamgipak

Japchae at Hamgipak

 

If you rarely (or never) venture to Fulham, you should make this your go-to destination only for the japchae (vegetables stir-fried with translucent noodles) at Hamgipak, which owner and chef Soon Joo Bok has lovingly prepared since the start of this millennium, previously in her former location in New Malden. (more…)

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