Fava

Fava is the yellow split pea with which you can make puree. It is creamy and when served warm can be the most comforting food in the world.
Fava from Santorini island is the best, hence a bit more expensive. Any type will do of course. Greeks have it as an appetiser (or dip) but it can also be served as a main dish.

Ingredients:
500g fava (yellow split peas)
1 big red onion well chopped
2 cloves of garlic finely chopped
olive oil
salt and pepper
1 big lemon
capers (optional)

Wash fava well and then boil with the garlic for about an hour and a half. During that process try to get rid of the dark bits on the top of the water, not the fava, just the grey froth. Here you can either boil the fava for another 30 minutes adding half a cup of olive oil and salt & pepper or if you want you can use a food processor. I usually let it boil more. If you do use the food processor, after you are done, put the fava in the pot again and heat it up adding olive oil and seasoning.
Serve warm or cold with raw chopped onion on top and lemon juice. Capers on top are usually great too.

In The (Duck) Soup

With a menu that changes EVERY day, Duck Soup on Dean Street, in Soho is the best new(ish) place in town. The artichoke was meaty and delicious. The surprise was the combination of blood orange, pink radicchio and ricotta. The raw seabass was an interesting dish, even for non-fans of raw fish like my friend and I, but we really enjoyed it, especially combined with bits of blood orange.
Highly recommended. Booking essential.

Porn Star Martini

Birthday is coming up and the only drink to put me in the mood to celebrate could be this one:

25ml vanilla vodka
25ml Wyborowa Vodka (or plain vodka if you do not want to be that particular)
25ml passion fruit liquer
1 tbsp passion fruit puree
10ml lime juice
fresh passion fruit to decorate
50ml Champagne (in a shot glass)


Shake well all ingredients apart from champange. Pour in martini glass. Serve with a shot of champagne. 
Keep some Alka Seltzer next to you for the morning after.