The Hackney Butchers Association

Seaweeds are super-health foods.  They have very low fat and are packed with minerals that they take from the sea.  Some of them taste good too.  Phew. There are three main types of seaweed used in Japanese cooking. Kombu, Wakame & Nori. Kombu are large flat sheets of kelp (Laminaria), usually sold dried. It is mostly used to flavour stocks and is a key ingredient in making dashi. Once the stock is right, the seaweed is then thrown away. It can be eaten though, if simmered for 20mins. In China it is called kunbu. Wakame is also often sold dried & then soaked before using. It is the type added to Miso soups.  Delicious stuff! Nori are the flat sheets of seaweed used in many sushi dishes, california rolls etc.  It's also sometimes shredded and put over noodles.  It comes from a purple/red algae called Porphyra. The Chinese call it zicai.

Dead simple & delicious.  For a slightly Chinesey-vibe.  This came from a Nigel Slater recipe. It serves 4, but would be incredibly easy to scale up for many more. RECIPE BELOW:

This restaurant has been open for a few weeks and will stay open until the end of January.  The food is great!  It's modern Thai.  The curries are authentic, generous & delicious.  The lunch set menu is only £6.50 and includes a beer or glass of wine.  The Pomelo salad was really interesting.  Big chunks of orange, with beautifully cooked prawns in a spicy peanut & holy basil sauce.  It was £4 as a starter.  Easily big enough to share for 2. The atmosphere is relaxed and fun.  The place has been rapidly thrown together with rough wood & lots of style.  It's very cool. Wow.  I'm going to try and get back as often as I can before it's gone. Noodles - Modern Thai 48, Dean Street, London W1D 5BF It's being run by the people that do Rosas off Spitalfields Market: DETAILS HERE