Back into it

I have been in Spain for a bit (land of meat and bread i swear), but now that i'm back to London and summer finally seems to have arrived, it's time to get this rolling again.

Here's some Chipotle Aioli I whipped up (back breaking work!)



Recipe (adapted from Jamie Oliver)

• ½ a small clove of garlic, peeled
• sea salt and freshly ground black pepper
• 1 large egg yolk, preferably free-range or organic
• 285ml extra virgin olive oil
• 285ml olive oil
• lemon juice, to taste
• 2 teaspoons chipotle powder

Smash up the garlic real good with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl).
Place the egg yolk and chipotle powder in a bowl and whisk together, then start to add your olive oils drop by drop, this can potentially take a very long time, but the wait is worth it as you'll be rewarded with a much smoother consistency. Once you’ve blended in a quarter of the oil you can start to add the rest in larger amounts. When it’s all gone in, add the garlic and lemon juice. To finish it off, season to taste with salt, pepper and a bit more lemon juice if needed. easy!

And here's a Servillan fry up for the morning after a heavy night out on the Cruzcampo

Chewies Bakery - Chalk Farm

Oh the amazingness of this place, a bakers delight indeed...


I'll let the pictures do the talking, see below for a map to heaven.


Exotic and adventurous varieties of cupcake



Also worth a look in is the Roundhouse Cafe, just round the corner




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