You may remember back in November, that Jasmine and I created a gorgeous brightly coloured Syrian Spiced lentil soup with a pistachio herb drizzle. We served it in our cafe and £2 from every bowl went to the Cook For Syria fund for children in Syria, an initiative set up by our friends instagrammer Clerkenwell Boy and Serena Guen of Suitcase Magazine. Thank you everyone who went and enjoyed it at the cafe!
Our recipe was also printed in the very special cookbook alongside recipes from lots of our friends like Ottolenghi, Jamie Oliver, Jose Pizarro, Deliciously Ella, Angela Hartnett, Nuno Mendes….it’s one of my favourite books and has over 100 delicious recipes. I’ve been buying it for all my friends birthdays and if you like to plan ahead, like me, get a load in for Christmas presents!
Since then I’ve been working with the volunteer team to continue fundraising, cooking more Syrian foods at events and supperclubs, sharing it with food lovers all over London and giving all the proceeds to the fund. Earlier this month, Clerkenwell Boy hosted a stand for 5 days at TASTE OF LONDON at Regent’s park where my recipe was a carrot ribbon salad with Syrian spiced sweet and salty halloumi and topped with carrot top pesto, a great and delicious way to use up carrot greens without wasting a thing.
Then this week, to celebrate London Food Month, myself and all the other volunteers took it in turns for 5 nights to cook for 70 lovely people each evening supporting head chef Imad, a restaurateur in Damascus who fled Syria 2 years ago with his family and has now made London his home. We served up Imad’s lamb stew and mezze, Nicholas Balfe of Salon Brixton’s ‘carrots for peace’, Rosie Birkett’s summer radish and asparagus mujadarra and my raspberry and pistachio ‘happiness balls’. If you want to make these lovely little choc nut truffles, the recipe video is here.