On & Around the Street


As the lockdown in London continues, many of us spending more time than ever in our kitchens. Whether this has awakened the nascent chef in you or encouraged you to try bigger and bolder things with your cooking, here are three delicious recipes from the artisan food shops on Pavilion Road for you to try at home.

Should you be in need of supplies, the small, artisanal stores along Pavilion Road remain open, diligently supporting our much-loved community during the COVID-19 crisis. Bread Ahead, Provenance Village Butcher, Natoora, London Cheesemongers, The Sea The Sea, The Chelsea General Store and Ice Cream Union are open. For more details, please read more here.

Adam Handling's Cheese Doughnuts


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For The Doughnuts
30ml whole milk
25g caster sugar
3g fresh yeast
100g or strong flour
1 egg
13g unsalted butter, melted
Pinch of salt
Parmesan cheese, for grating

For The Cheese Sauce
10g unsalted butter
10g plain flour
40g cheddar cheese
40g gruyere cheese
40g montgomery cheese
60ml whole milk
80ml double cream
½ tbsp Dijon mustard
Pinch of salt

1. Start with the doughnuts. Add about a fifth of a teaspoon of sugar to the milk and let it warm to room temperature, and then add the yeast. Leave it to sit for 10 minutes in a warm environment, which will activate the yeast – the mixture will start to smell like beer.
2. Next, crack the egg and whisk it, and then pour off just over half. Take this half (the other isn’t needed here), along with the flour, salt, sugar and add them into a mixer with a hook and form a dough. Slowly pour the milk and yeast mixture and mix until the dough comes off the sides of the bowl. Add the butter and mix until fully incorporated. It should still have a sticky consistency.
3. Now pour the dough into a bowl, cover it with a cloth and leave it to prove somewhere warm for two to four hours. At this point, you’ll want to start the sauce, which is detailed below. Once proven, refrigerate for an hour.
4. Flour your chopping board and roll the dough into a sausage shape. Cut the dough into even pieces and roll into 15g balls. Leave to prove for an hour.
5. Once proven, deep fry in vegetable oil until golden brown. Whilst frying, constantly stir the doughnuts to make them puffy. When they’re a good colour, remove them from the fryer and leave them to rest. Use a knife to make a small hole in them, for filling later with cheese sauce.
6. For the sauce, cook the butter and flour together for 20 minutes on a low heat to make a roux. Add the cheeses and melt slowly. Turn the heat up to allow all the fat to come out – the aim is to avoid any lumps.
Add the milk and stir with a whisk; the sauce should turn from cloudy to shiny. Pour in the cream and cook slowly on a low heat. Now the sauce will look very runny.
7. Next, add the Dijon mustard and a pinch of salt. Cool it down by pouring it in a bowl and leaving it to rest. Put the sauce in the fridge, then take it out when you start to roll the dough, which will give it enough time to reach room temperature. Pour it in a bag and cut off one corner. Squeeze the sauce into the doughnuts.
8. To serve, plate up the doughnuts and top them with more of the cheese sauce. Finish by covering the doughnuts with grated parmesan and, if somehow you have some at home, fresh black truffle.

Makes: six doughnuts.

Sea Bream Tartare by The Sea, The Sea. Photo by Helen Cathcart

Recipe by executive chef Leo Carreira

1 whole sea bream filleted, pin boned, skinless
4 tops of rock samphire
8 medium-size sea aster leaves
½ lemon for juice
50 ml of olive oil
1 chilli
Sea salt

1. Cut the bream fillets in strips of 0.5cm thick, then cut them in small cubes. Wash both coastal herbs and spin dry them, chop finely with a sharp knife so they don’t oxidise.
2. Remove the seeds from the chilli and chop finely too.
3. In a bowl combine the fish, the chopped herbs, half of the lemon squeezed and the olive oil, season with a pinch of salt and stir all.

Tom Collins


50ml gin
25ml lemon juice
25ml sugar syrup
125ml chilled soda water
Raspberries (optional)

1. Start by pouring your favourite gin into a tall glass, filled with plenty of ice, and follow with the lemon juice and sugar syrup.
2. Pour in the chilled soda water and garnish with muddled raspberries (optional).
3.For an extra sweet twist, add some elderflower cordial.

Natoora Noodles


Koya chef Shuko Oda shared her own udon noodle recipe with Pavilion Road greengrocer Natoora.

360g plain flour
40g tapioca flour
100g strong flour (or any flour with a strong gluten ratio, such as Natoora’s 00 pasta or Manitoba flour)
200ml water mixed with 25g salt

1. The day you are ready to eat your udon start by mixing all the flours in a bowl with your hand, keeping your fingers straight and standing separately as you mix the flours.
2. Add the saltwater 50ml at a time, making sure the flour is mixed throughout and flour is painting a damp sandy look and feel, rather than a lumpy dough.
3. Make sure to take your time here, treat your flour right for the dish, don’t knead the flour instead mix it with your chopstick fingers.
4. Once all the water has gone, press together the dough to form a ball and place the ball in a large plastic bag. Now for the fun bit (demonstrated perfectly by my daughter and son in the images), place the bag on your clean floor and step to knead the dough for 5 minutes, do this at a fast pace in every direction.
5. Once flattened, take the dough out of the plastic bag, roll into a cylinder and rest for 30 minutes. Repeat the stepping and resting process 3 more times.
6. Step on the dough just to flatten it to about a 1cm thickness, then place on a lightly floured surface and start to work on stretching the dough with your rolling pin until they are 2-3mm thickness.
7. Scatter a generous amount of flour on the flattened dough and fold the top down, and the bottom up, then start cutting the dough into 2-3mm thickness.
8. Once it’s all is cut, take the time to loosen all the cut noodles up, separating them (if stuck together) and giving them all a little bit of a flour shake.
9. Cook them at boiling water for 12-15 minutes, mixing them occasionally and adding cold water if it looks like they will overflow. Drain and cool in cold water.