Primrose Hill Eats: Moussaka

With the summer holidays in our midst, transport yourself to the Aegean with this classic recipe from Lemonia. It can be prepared family-style using a 15” x 10”ovenproof dish, or in smaller dishes for individual portions. Ingredients (serves 6–8) 2–3 medium aubergines 2–3 medium courgettes 2 medium potatoes Olive oil for frying 1 lb lean lamb mince 2 medium onions, coarsely chopped 2 cloves garlic, … Continue reading Primrose Hill Eats: Moussaka

Asparagus soup with wild mushrooms, poached egg and lardo

Celebrate Spring the Odette’s way, making the most of the freshest, well-sourced ingredients and adapting to the seasons. This colourful starter maximises the delicacy of new-season asparagus and embraces the spirit of Easter with its poached egg adornment. Burford Brown eggs are readily available and have particularly striking yolks. Ask your butcher or local deli to slice the lardo; if you can’t find lardo, thinly … Continue reading Asparagus soup with wild mushrooms, poached egg and lardo