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After working at The River Café, Kitchen Table, Climpson’s Arch and Kitty Fisher’s, where he was instrumental in launching the project, in March 2018, chef Tomos Parry opened his first restaurant, Brat, in Shoreditch. Hailing from Anglesey, an island on the coast of North Wales, Parry’s cooking focuses heavily on seasonal British ingredients, and uses techniques of the Spanish Basque region, cooking on fire over an open wood grill.

Tomos Parry / Photo: Benjamin McMahon

Brat was awarded its first Michelin star in October 2018, just six months after opening, and more recently was named London’s best restaurant at the 2019 National Restaurant Awards. While we remain conscientiously housebound, Parry shares with Something Curated three simple and delicious recipes to try out at home.



FLATBREAD, BROWN GARLIC BUTTER & ANCHOVIES

Photo: Benjamin McMahon

strong, white bread flour 500g
salt 10g
instant yeast 10g
unsalted butter 30g
water about 300mls
garlic
anchovies
thyme
chives

  1. Combine the yeast with 100ml of warm water and stir, cover and leave at room temperature for 2-3 hours. This will start to ferment adding a depth of flavour to the bread.
  2. Put the flour in a large, warm mixing bowl and add the salt and the dried yeast mix.
  3. Add the butter and most of the water, then mix with your hands to bring the mixture together. Gradually add the remaining water until all the flour is mixed in.
  4. Put the dough on a lightly floured board and knead for 5-10 minutes. When the dough feels smooth and silky, place it back in the mixing bowl, cover it with a warm tea towel and leave it in a warm place to rise for at least an hour until the dough has doubled in size. Tip the dough on to a floured surface, fold repeatedly until all the air is knocked out of it, then tear it into 12 equal pieces. Roll each piece into a ball.
  5. Brown butterMelt butter on medium heat and whisk until it turns brown, then take it off heat. Add the thyme and crushed garlic. Transfer to a metal bowl and allow to cool, keep stirring intermittently.
  6. Heat up your oven (wood oven if you’re using one) to 250°C.
  7. Dust your work surface and roll out each piece around 6 inches.
  8. Take one piece of dough and gently place a preheated baking tray lightly dusted with flour.
  9. Place in the oven and cook for 4/5 minutes. It should start to blister and rise.
  10. When ready, take out and brush the brown garlic butter, drape the anchovies over, season with sea salt and chives.



CHARRED GREEN BEANS, PICKLED MUSTARD SEEDS, YOGURT & SMOKED ALMONDS

Photo: Benjamin McMahon

This recipe works well with many types of beautiful organic greens – such as green beans, broccoli, runner beans or leeks. The pickled mustard seeds are great to keep in the fridge all summer long, a perfect condiment to grilled vegetables or meats, here it works even better with the garlicky yogurt. At the restaurant we grill the beans over charcoal, but a domestic griddle pan will also work.

Serves 4

yellow mustard seeds 60g
white wine vinegar 150ml
caster sugar 50g
water 50ml
bay leaf 1
thyme 2 sprigs
green beans – the best quality you can buy 400g (a big handful for each person – around 100g each)
natural yogurt – thickest consistency you can buy 150ml
garlic 2 peeled cloves, grated
lemon juice of 1 – around 40 ml
mint 10 leaves chopped
parsley 10 leaves chopped
olive oil 2 tbsp
salt to taste
smoked almonds 50g, grated

  1. First pickle the mustard seeds. Place the mustard seeds, vinegar, sugar, bay, thyme, water and pinch of salt in a pan and bring to the boil. Stir to ensure the sugar dissolves. Turn down the heat and simmer for 15 minutes. Turn off the heat and allow to cool. Once cooled, taste and see if you’re happy – you can add more vinegar/sugar. Keep in a sterilized container in the fridge.
  2. To par-cook the vegetables, place the green beans in salted boiling water for 30 seconds, carefully take out and lay on a tray to cool naturally, not in iced water, as some of the flavour is lost.  
  3. Season the hung natural yogurt with two cloves of grated garlic, salt to taste and 30 ml of the lemon juice. It should be punchy and garlicky.
  4. Now all the elements are ready, place your griddle pan on a medium-hot temp and roughly chop the mint and parsley.
  5. Lightly oil the beans and place on the grill, turning until they have a lovely char all over them. Once ready place in a bowl, toss with 10ml lemon juice, olive oil, salt and the chopped herbs.
  6. Place some of the yogurt on the plate, then beans, spoon 2 tsps of pickled mustard seeds on each portion and then the grated smoked almonds all over the top.



CHEESECAKE

Photo: Benjamin McMahon

Serves 6

cream cheese 360g
caster sugar 160g
orange zest of ¼
organic eggs 4
double cream 225ml
plain flour 20g

  1. Heat the oven to 180°C (non-fan 200°C). Whisk the cream cheese, sugar and orange zest until it is light and glossy. Whisk in the eggs one at a time. Gently whisk in the cream, then slowly sift in the flour and mix thoroughly.
  2. Line a cast-iron skillet pan about 25cm wide with parchment paper. Pour in the mixture and bake for 30 minutes, then rotate and cook for a further 15 minutes. The aim is for the cheesecake to rise like a soufflé and caramelise, almost burning on the top.
  3. Once the cheesecake is out of the oven, leave it to cool for one hour (it will sink a bit). Slice and serve it with grilled fruit, such as rhubarb or peaches, and a dollop of crème fraîche on the side.



Feature image by Benjamin McMahon

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