Our pro says
Stork is an elegant space with a slightly moody, artistic vibe. The feeling we get on arrival is the definite (and welcome) danger of an impromptu party occurring. With this in mind, and seeing as we are in Mayfair, we kick off with a glass of Laurent-Perrier champagne as we order from the menu.
First to arrive are the beef kyinkyinga skewers: small kebabs made of spiced, marinated chunks of beef, onion and pepper. It’s a good execution of a street food classic but we feel it lacks the chilli and ginger punch usually associated with this dish. Our other starter is the ras el hanout goat beignet – the meat, slow cooked until meltingly tender, is then deep-fried in a crisp batter and served with harissa mayonnaise – which is simply divine. Our main of red red, a tomato-based black-eyed bean stew, is served inside a baked plantain as a playful twist on a classic Ghanaian dish. The soft, salty and sweet combination of flavours is close to the homemade version you find in Ghanaian kitchens. We choose another redefined Ghanaian classic, chicken and nkatenkwan, so I can relive my childhood memories of eating this peanut soup made with chicken and wonderful bits of okra running through it. The sides – cassava chips and a humble version of jollof rice – are a welcome treat, and the rice is nice yet neutral enough to avoid reigniting the #jollofwars discourse that occasionally flares up online.
ãã®èšäºã¯ Olive ã® August 2021 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã ?  ãµã€ã³ã€ã³
ãã®èšäºã¯ Olive ã® August 2021 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã? ãµã€ã³ã€ã³
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce