Delicious tomato-chilli 'jam'

I finally found the time to visit the local farmers market along New Kings Road. It's not quite like a French market, but it had everything a hungry person needed...  baby plum red and yellow tomatoes; mild, fresh goats cheese, a little oven-ready partridge, a rack of lamb, and a red cabbage. Certainly not cheap, but something to do on a mild November Sunday and something different to shopping at the local Waitrose.

So my lucky housemate was treated to roast partridge on a bed of red cabbage, which I cooked with a diced onion, chopped apple, a splash of cider and crispy streaky bacon.

After that I served rack of lamb. I covered the fatty side with a crunchy breadcrumb(breadcrumbs, onion, garlic, and thyme) and served with pureed pumpkin and a delicious tomato-chilli 'jam'!

Tomato-chilli 'jam' recipe
Finely dice half an onion, crush a clove of garlic and soften over a low heat in a little olive oil. Add some fresh thyme and toasted coriander and mustard seeds broken using a pestle and mortar. Finely slice a chilli and add (keep the seeds if you want more kick). Halve and add a handful of red and yellow baby tomatoes and a teaspoon of brown sugar. Cook slowly until the juices have reduced to a chutney-like consistency. Splash in a little more olive oil to give it a glossy appearance and serve as an accompaniment to your meal.

Burn baby burn!

It started with a kiss. It was a kiss of fire...

I parted my lips in apprehension, letting the smooth cold liquid run over my tongue and along my teeth and gums, swallowing the pleasant chilli-mango puree margarita, shaken with fresh lime, Olmeca reposado tequila and agave syrup. And then... Smack! A kick like a mule. Oh WOW! Sweat! Heat! I sat bolt upright, flushed, grabbed my water and took a large gulp. Burn, baby burn. Breathe. Wew! Lekka! Another sip?

Once I'd recovered from my chilli-infused margarita, the rest of the evening at New Zealand chef Peter Gordan's Kopapa was comparatively tame as we shared the tapas-style sharing plates of delicious little chestnut croquettes served with a tomato, lime & chilli jam; a chickpea battered aubergine & Manouri fritter; pan fried Scottish scallops in a sweet chilli sauce; densely packed spring rolls of slow roasted duck & a tamarind aioli; and a delicious pork belly with a preserved lemon & prune chutney & cider jus.

We finished with an interesting banana tarte tatin, served with a heavenly sea salt caramel and rum and raisin labne.

We had eaten here once before, and had the added pleasure of seeing Peter Gordan cooking in the kitchen. I must admit that I had been dreaming of the 3-way oysters that were on the menu the last time, so I was ever so slightly disappointed not to see them - I think this girl about town has been too spoilt!

Hot toddy my way

It's difficult to be inspired when you succumb to some nasty little bug that makes you feel like throwing in the towel. Aches, pains, shivers, cough cough cough. But, nothing soothes the throat and restores (some) order than a hot toddy - especially when the sun is low, the cold north wind is rustling through the trees and shaking off the last of the autumnal leaves, and you're safe from the world, with your slippers and blanket!

This is how I like my hot toddy: Add and stir in to boiled water a slice and squeeze of lemon, 2 cloves, a tsp of honey, and a tot of brandy.