Eat in, eat out The Barbary Next Door

The Barbary's new little sister shares three recipes and a cocktail

- DANIEL ALT

MENU DECODER:

Preserved lemon

These are lemons that are packed in salt to preserve them - they bring citrussy brightness and umami depth to dishes.

Pomegranate molasses

This is simply pomegranate juice that has been very gently reduced to make a syrup.

Fideos

Fideo means noodle in Spanish and these are short thin strands of pasta that are used in the famous dish fideuà, where they are simmered in a rich broth.

Set in an intimate space next door to its sister restaurant in London's Neal's Yard, The Barbary Next Door is a mini offshoot of the original - it has the same counter dining but just 10 seats where you can watch the action in the open kitchen and bar, giving it a buzzy European feel.

The kitchen is headed up by chef Daniel Alt (above), with a menu focussing on North African and Moorish Spanish sharing dishes. Try the Afghan khobz, pillowy, chewy bread, and use it to scoop up delicious dips and salads - sweet and spicy matbucha made from tomatoes and peppers, tirsi, a Tunisian pumpkin salad, and za’aluk, a creamy spiced aubergine and tomato dip. Follow up with a rich oxtail tagine made with beef cheeks, lighter lubina chermoula, sea bass marinated in coriander, garlic, chilli and cured lemon. For dessert, there are two equally delicious choices – sfenj, a hand-stretched doughnut served with a chocolate, tahini, and orange ganache for dunking, and hash pot, The Barbary's version of a pistachio crème diplomat.

To drink, there's a carefully curated wine list with Spanish, French and Moroccan bottles, and white port martinis (see recipe, right). thebarbarynextdoor.co.uk

Three Stones martini

This is a wet white port martini – wet because it contains a lot of vermouths.