Olive - - Eat -

This Clerken­well restau­rant is bril­liant at fus­ing Bri­tish in­gre­di­ents with ex­otic flavours and the game sea­son is no ex­cep­tion. This win­ter, chef-owner Anna Hansen will be serv­ing the likes of braised pheas­ant with tamarind, gar­lic lab­neh and saf­fron and tomato chana dahl; and a dhansak masala-spiced veni­son ragout with plan­tain frit­ters. Anna says: “I love the richness of game and it holds up very well to the spices I have in my pantry. I par­tic­u­larly like veni­son, al­though it tends to dry out. So con­sider adding an al­ter­na­tive source of fat to braises, such as pancetta.” the­mod­ern­

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