Evening Standard - West End Final Extra - ES Magazine - - Turkey With A Twist -

Black Axe Man­gal is tough to pi­geon­hole, with tra­di­tional Turk­ish man­gal (bar­be­cue) cook­ing mixed up with a heavy metal sound­track. I’ve stolen all the things I like about the Turk­ish restau­rants I’ve loved all my life, from Tas Firin to Man­gal 2, and com­bined that with the skills I learned work­ing for Fer­gus Hen­der­son and Trevor Gul­liver at St John Bread & Wine for two years as head chef. This recipe has a sim­i­lar mix of in­flu­ences. On Christ­mas Day we have a tra­di­tional lunch, but af­ter­wards we’ll have loads of left­over ham, beef and tur­key, so a wrap is a great way of sweep­ing it all up on Box­ing Day. It’s a crowd-pleaser, too, which is al­ways good. We’ve got two kids, an­other on the way, and lots of other chil­dren in the fam­ily, so Christ­mas, which we host at our house in Wanstead, can be car­nage. Usu­ally I’m in charge of the kitchen, but this year I’ll be re­lin­quish­ing con­trol of the roast pota­toes to my fa­ther-in-law Arthur. Mum’s are still the best, though! As for presents, I’m hop­ing for a new skate­board deck to mount on the restau­rant’s walls, al­though my wife Kate, who I own the restau­rant with, slapped a ban on skat­ing since I frac­tured my el­bow last Novem­ber. It’s too risky for the busi­ness, she says. I’m plan­ning to get my own back by swerv­ing her fam­ily’s tra­di­tional screen­ing of It’s a Won­der­ful Life. It really winds them up when I skip it.

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