My friend Joe has recently finished training at Leiths Cookery School and is now a Demi Chef de Partie at Terroirs in Covent Garden (William IV Street). Therefore when he invited me for Sunday roast I knew I was in for a treat..
When back in London on a flying visit between Spain and France, I stopped by to see the chef in action and to have a taste of what he casually whips up on a daily basis.. ‘no biggy’.. Unfortunately I was not in town for long so I only managed to have a quick catch up over an exquisite charcuterie plate whilst he took his break. He promised that next time he would whip up something at home in a more relaxed environment where we could spend some quality time together. And this he certainty did: he gathered together some school friends and cooked up a storm!
Due to my previously mentioned inexperience with the overwhelming size of London and its transport system, by the time I arrived on the Sunday evening in question things were well on their way.. I walked in to the warm house to smiles from familiar faces and the unmistakably sweet smell of lamb roasting in the kitchen.
After a couple of glasses of wine ‘grub was up’ and all eight of us piled in to the charming little kitchen full of expectations and excited anticipation. Henry and Jamie did the honours of shredding the lamb, not that it needed much help as I have never seen meat fall off the bone quite so effortlessly! To accompany the main event were dauphinoise potatoes perfectly golden and crisp (even after eating my way around France for a month these homemade ones hit the spot!) and also some humble kale spiced up with some anchovies and pickled walnuts (oo lala!). All was lightly covered with a gravy including a dash of port and red currant.. Delicious!
Everyone dived in, no room for manners, and there were a good few seconds of silence in appreciation (very rare amongst our friendship group!) before the eruption of compliments all round. To quote Jamie, ‘Well Joe, you have really outdone yourself!’ I couldn’t put it much better myself, so I shall leave you with that and a big fat THANK YOU to Joe for a glorious evening and a superb spread. Can’t wait until next time (hint, hint) .. cheeky!!