Honey & Co is a small restaurant serving Middle Eastern comfort food with great taste. We stumbled upon Honey & Co walking around Warren Street and spotting the cake display at the window. We decided to give it a try and fell in love with their food. It’s one of those places we go at the time between breakfast and lunch, so we get a little bit from each menu because many things are too good not to order. The dish in the picture is the lamb siniya, which can be said to be a Middle Eastern counterpart to the English Shepherd’s pie. The sauce on top is tahini based and the meat underneath is spiced lamb. What’s not to love?
Honey & Co., London
I promised you a review of @powers.weybridge a few weeks ago and have finally got round to writing it! These summer holidays don't leave a lot of time for writing blog posts!
Read more about this Lamb Aubergine and Feta, Plum and Almond Tart and THAT gin cocktail here. Link in biog too.
SUNDAY LUNCH INDULGENCE #5
Loin of lamb, wilted spinach, carrots & rosemary potatoes...... Ingredients
8 new potatoes (I used Pink Fir Apple), scrubbed with skins left on
75ml cold-pressed rapeseed oil or olive oil, for frying
16 baby carrots, washed and scrubbed, leaving about 2½ cm of top on (or 4 medium-sized carrots, scrubbed)
12 garlic cloves, skin left on, bashed
4 rosemary sprigs
4 pieces of lamb loin (about 500g in total), sinew removed but thin layer of fat left on (you can get your butcher to do this for you)
100ml red wine
1 tsp redcurrant jelly
500ml lamb stock or beef stock
200g baby spinach, washed
Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there’s some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. #lamb#sundaylunch#yummy
#etorki#brie#lamb I spoil myself sometimes, because no knows what I really like. The briny Etorki is sheer art with the brine of the Lamb , the macerated Strawberries off sets the brine and cleans the palate , while the Earthiness of bloomy Brie and Golden delicious apples are predictable genius. The acid in the citrus is a great finish and palate cleanser . Excuse me while I have a moment with my breakfast . Food is art, food is fuel , food is science , food is simple and complex.