Every day presents at least three opportunities for pure bliss: breakfast, lunch, and dinner. Honey & Co. Daily, a cafe in Bloomsbury, London, and now a cookbook, aims to be a haven for simple, delicious moments. Here are two recipes that transform humble ingredients into magic.
Aubergines with Green Tahini Crust and Cracked Wheat Pilaf
Prep time: 10 minutes | Cook time: 1 hour | Serves: 6
Ingredients
For the aubergines: 3 aubergines, halved lengthways; 3 tbsp olive oil; flaky sea salt and black pepper.
For the tahini crust: 50g mixed fresh herbs (basil, coriander, or flat-leaf parsley); 1 garlic clove, peeled; finely grated zest and juice of 1 unwaxed lemon; a pinch of salt; 80g tahini paste.
For the cracked wheat pilaf: 350g cracked wheat; 1 tbsp olive oil; 1 tsp salt; 60g toasted pumpkin seeds; 80g pomegranate seeds; 1 tsp pul biber or Aleppo chilli flakes; 20g chives, finely chopped.
Method
Heat the oven to 220C (200C fan)/425F/gas 7. Score the aubergine flesh in a crisscross pattern, place on a lined baking sheet, brush with olive oil, and season. Roast for 35-40 minutes until soft and golden.
Meanwhile, blitz the herbs and garlic in a small food processor. Add 4 tbsp cold water, lemon zest and juice, and salt; blitz until smooth. Add tahini and blitz again.
Dollop the tahini mix onto each aubergine half, spread to cover, and return to the oven for 10 minutes to set the crust.
For the pilaf, bring 500ml water to a boil in a large saucepan. Add cracked wheat, oil, and salt; return to a boil, then remove from heat. Cover with clingfilm and let stand for 15 minutes. Remove clingfilm, stir in pumpkin seeds, pomegranate seeds, chilli flakes, and chives.
Serve each crusted aubergine half on a mound of warm pilaf.
Green Fishballs in Lemon and Saffron Sauce
Prep time: 15 minutes | Chill time: 20 minutes | Cook time: 55 minutes | Serves: 4 (makes 12 balls)
Ingredients
For the fishballs: 600g skinless white fish (hake, bream, bass, or cod); 10g fresh ginger, peeled; 1 green chilli (about 10g), stalk, seeds, and pith removed; 1 large garlic clove, peeled and sliced; 30g chives, chopped; 30g dill, chopped; finely grated zest of 1 unwaxed lemon; ½ tsp ground turmeric; ½ tsp ground coriander; ½ tsp salt; black pepper.
For the sauce: 2 tbsp olive oil; 3-4 celery sticks (about 150g), finely sliced; 1 leek (about 150g), finely sliced; 1 fennel bulb (about 150g), halved and finely sliced; 1 tsp salt; juice of 1 lemon; 1 green chilli (about 10g), finely sliced; 1 large pinch saffron strands; 3cm chunk fresh ginger, smashed; rice or couscous to serve.
Method
Chop half the fish into small dice and place in a large bowl. Cut the rest into large chunks. Blitz ginger, chilli, and garlic in a food processor. Add large fish chunks, herbs, lemon zest, spices, salt, and pepper; blitz to a thick paste. Combine with diced fish. Form into 12 balls (about 50g each), oiling hands to prevent sticking. Chill for at least 20 minutes (can be prepared a day ahead).
Heat olive oil in a large sauté pan over medium-low heat. Add celery, leek, and fennel with salt; sauté slowly for about 15 minutes until softened. Mix lemon juice with sliced chilli, saffron, and ginger; add to pan and cook for 2 minutes. Pour in 400ml water, bring to a boil, then simmer for 10 minutes.
Add fishballs to the sauce, cover, and poach for 6 minutes. Carefully flip, cover, and cook another 6 minutes. Remove ginger, and serve hot with rice or couscous.
Recipes extracted from Honey & Co Daily by Itamar Srulovich & Sarit Packer (Quadrille, £27).
