Another recipe from our cookbook that didn't get a proper photograph.
This is not your usual meat pie. It is rich, sweet and spicy, and looks impressive yet rustic when served whole at the table. Take it on a picnic or serve warm with a salad of mixed bitter leaves.
James Phillips, a Kiwi, a coffee aficionado and an ex-shift manager at Ottolenghi Islington, has just opened Dose, a lovely and personal coffee shop near the Barbican.
I went there with Basia a couple of weeks ago to wish Jimi and Marketa, also an Ottolenghi person (she is still with us, luckily!), lots of luck with their new venture and taste Jimi's incredible coffee.
Dose is the sort of place that London misses terribly but is so common in Australia and New Zealand, an independent food or drink outlet where individual entrepreneurial spirit and love of anything food related is written on the walls.
Jimi would talk to anyone who walks in about his love affair with coffee, about espresso as an artisanal craft, about embracing coffee as seriously as wine.
Mind, it is a small place and does mostly take-away.
The coffee at Dose is supplied by Square Mile Roasters, a London based company that supplies our Islington branch. Their coffee is ethically sourced, carefully roasted and delivered in reusable buckets. Their blend changes with the seasons to ensure that it is always fresh and representative of the best coffees around.
You can also get some home-made sandwiches at Dose and little sweet bites to go with the delicious coffee.
Jimi with his girlfriend Helen
Hurry up and and sign up for our next set of hands-on cookery classes. To do this, please call or email Leiths on 020 8749 6400 or info@leiths.com. A class costs £125.
The spring classes are all full now but you should be able to find places on the following dates:
September 5th
Lamb kebabs with pine nuts, tahini sauce, warm butter and parsley
Roasted potato wedges with paprika and garlic
Tomato and cucumber salad with quinoa, lemon, coriander and spring onion
Fresh berries with orange blossom cream
October 17th
Mezze
Roasted aubergine with a sharp salsa of walnut, pomegranate and coriander
Fried sweet potato with rosemary and sage
Butterbean mash with lemon juice, garlic, spring onion and sumac
Char-grilled courgette with balsamic vinegar reduction, basil and caprini freschi
Roasted red peppers with garlic, lemon and fresh oregano
November 14th
Salsify, pecorino and watercress salad with caper vinaigrette
Whole pan-fried red mullet
Bulgur and cauliflower tabbouleh with red onion, pomegranate, celery, lemon
and sweet spices
Poached quince with star anise, blackberries and vanilla ice-cream
December 5th
Whole quail stuffed with pork, pine nuts and herbs, braised with dried apricots and tamarind
Saffron couscous with butter and chervil
Kohlrabi and white cabbage slaw with lemon zest, tarragon, dill and sesame seeds
Baked pears in white wine and cardamom, served with crème fraiche
