I tend to cook a hearty, seasonal lunch at Young Space. I think about packing it with as many vegetables as possible. I keep it vegan or vegetarian at all times, while changing the dishes daily. People always want seconds of my aubergine caponata, the recipe for which is included in my new book Extended Lunch. The polenta that I like to make to accompany it can be a little bit tricky, but you can serve caponata on anything really, and it’s pretty straightforward.
I think aubergine in any of its forms – it is an excellent vegetable for the transition and super versatile. You can put it in a stew, or have it as a dip when it’s still warm outside. Fried aubergine also works really well. There’s something for everyone.
My three essential ingredients for the kitchen are Cornish sea salt, olive oil and garlic. I tend to go round most supermarkets and then to one of the greengrocers in Bermondsey.
At home, I love my collection of salad bowls, which I’ve gathered from vintage shops while travelling round the world. I also have a strainer that I bought from Labour and Wait – I love how it attaches to any pot and I feel slick when using it. And I think that everyone should own a Victorinox pastry knife.
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I always enjoy listening to Ruth Rogers’ Ruthie’s Table 4 podcast and I like reading Nicola Lamb’s Kitchen Project Substacks – I think her knowledge of all things pastry is truly impressive.
I do have a soft spot for Waitrose, even though it is pretty bougie. But, locally, I have East Street Market, SE17, which is great for vibes and fresh produce.
I recently went to The Lavery, SW7 (below), where the pasta blew me away. I also had a great time at Cloth, EC1 – and loved the moody, intimate atmosphere. I’m a big fan of Slutty Cheff (@sluttycheff) – incognito-yet-outspoken resonates with me.
