studio_73_brixtonvillageSuper excited about this week which finally sees the release of Recipes from Brixton Village by Miss South and the traders of Brixton Village. It’s a beautiful book that’s the culmination of 18 months work and, we think, really captures the essence of the market and the incredible range of food businesses working from there.

So, how are we celebrating? Things kick off on Thursday night with a launch party at Studio 73, who are hosting an exhibition of work by our illustrator Kaylene Alder. Beer from Brixton Brewery and Celia Lager, music from DJ Spin, it’s going to be fun. Then on Sunday we’re hitting the delights of Herne Hill Market, where there’ll be tasters, signings and a chance to chat to Miss South from 11am, then a talk by Miss South at Herne Hill Books at 2pm. So come and say hello!

The book will be widely available from Thursday night onwards, and you can always get a copy direct from us (free p&p in the UK) or a signed copy from the Brixton Blog shop. We’d love to hear what you think…



_NTI6114Serves 4 as a starter, 2 as a light lunch

This is a wonderful summer salad from Brixton Village’s Cornercopia, bursting with the flavours of an English market garden. It makes a great light lunch or starter and goes well with a glass of elderflower cordial or sparkling wine. It’s very flexible: the broad beans could be replaced with runner beans, fresh edamame beans or courgettes. Try a soft boiled egg or strained yogurt in place of the curd cheese. If you have them available, decorate the salad with pea shoots, mustard cress or nasturtiums.

  • 200g baby broad beans, podded weight
  • 200g peas, podded weight
  • 1 spring onion, finely sliced
  • 1 tablespoon grapeseed oil
  • juice and zest of 1 lemon
  • large handful of fresh herb leaves — either mint, coriander, parsley, basil
  • 200g curd cheese, ideally goat or ewe’s milk
  • sea salt and freshly ground black pepper

You need to double pod the broad beans, first removing the velvety outer pods and then blanching the beans to remove the tough inner skins. Blanch the beans in boiling water for 60 seconds and then plunge them into iced water to refresh them. You can then slip the skins off to reveal the jewel green beans inside. Pod the peas and blanch and refresh as above.

In a large bowl, mix the podded broad beans and peas, the sliced spring onion, and half the herbs you are using with the grapeseed oil, lemon juice and zest. Gently toss it together and season well.

Transfer the dressed salad to a serving dish. Drop spoonfuls of curd cheese on top and scatter with the remaining herbs. Serve.

Buy Recipes from Brixton Village here.

Photograph by Joby Catto.

Jalisco - Tamarind Margarita  DSC_7643AServes 1

At Jalisco, Wilson Porras is on a mission to bring good margaritas to Brixton. Too often tequila in this country is seen as something to be forced down disguised with salt and lemon, but mixed well it is to be savoured and enjoyed. Combined here with the tang of tamarind, these margaritas are very moreish and easy to make. They will change your mind on tequila!

Use tamarind pulp for the best flavour here. Wilson also uses silver tequila – tequila that has been distilled twice – making it smoother and cleaner to drink in this tamarind margarita.

For the tamarind syrup:

  • 40g tamarind pulp
  • 100g sugar
  • 500ml water

Break up the tamarind pulp and put in a pan with the sugar and the water. Heat gently for 30 minutes then strain it all though a sieve, pushing the pulp with a spoon. Retain the dark syrup and throw the debris in the sieve away. Chill the syrup until needed. It will keep for several weeks.

For the margarita:

  • 50ml tamarind syrup
  • 35ml tequila
  • 20ml Triple Sec

Before you shake the margarita, pour a small amount of the tamarind syrup on a saucer. Pour some granulated sugar onto another saucer. Dip the rim of your glass into the saucer of syrup and then into the sugar.

Fill a cocktail shaker with ice and pour the tequila, Triple Sec and tamarind syrup over it. Shake well to mix and chill, and strain.

Serve in the sugar-rimmed glass over plenty of ice.

Buy Recipes from Brixton Village by Miss South & The Traders of Brixton Village here.

Photo by Colin Hampden-White.

Check out the ace new trailer for our forthcoming title Recipes from Brixton Village, produced by our friends at Bonnie Brae. Featuring many of the great traders who have contributed to the book, it captures the flavour of the market at its very best in the blazing sunshine. Enjoy!

Recipes from Brixton Village by Miss South with contributions from the traders of Brixton Village is published on 22 May and can be pre-ordered here.

Recipes-from-Brixton_village-square-avatarThis roast pork recipe from Fish, Wings & Tings makes a fantastic Sunday lunch or centrepiece for a family party. Very simple but packed with flavour, it’ll become a firm favourite in no time. 

Serves 4–6

  • 1kg fresh boneless pork belly, skin left on and scored
  • 8cm piece of ginger
  • 25 cloves garlic, peeled and grated
  • 1 tablespoon fresh thyme leaves
  • 2 scotch bonnet peppers, finely chopped
  • 375ml dark rum
  • 10–15 dashes Angostura bitters
  • 2 tablespoons annatto oil
  • sea salt and freshly ground black pepper

Ask your butcher to score the skin on the pork or use a super sharp knife to do this yourself. Place the pork in a dish and season well.

Finely grate the ginger and then squeeze the pulp over a small bowl to extract the juice. Discard the pulp. Add all the remaining ingredients to the juice and mix; then pour the marinade over the meat. Massage it into the pork (it is best to wear gloves for this if you are sensitive to chilli) and leave it to marinate overnight in the fridge.

Preheat the oven to 250℃ and take the pork out of the fridge to come up to room temperature. Line a roasting tin with foil and place the pork in it, scraping off any excess marinade.

Roast the pork for 1 hour, then remove from the oven and allow to cool. Cut the pork into cubes and serve with hot pepper sauce on the side. The skin will be crisp and the meat very tender.

Pre-order Recipes from Brixton Village by Miss South and the traders of Brixton Village here.

senzala-tweakedThis pancake day, why not try these delicious recipe for gluten-free buckwheat pancakes or galettes from Senzala Creperie at Brixton Village? Featured in our extremely exciting upcoming title, Recipes from Brixton Village, due out in May 2014.

Makes 8–10 large crêpes

Senzala serve two types of crêpes. This one is made from buckwheat flour and is known in French as a galette. Buckwheat is not related to wheat and is completely gluten free: it has a slightly nutty flavour and is delicious and very easy to use. This recipe is also completely vegan.

Galettes freeze really well: just put sheets of greaseproof paper between them before you put them in the freezer. It’s worth doing a big batch and having some spare this way as they are so versatile, suiting both sweet and savoury fillings and toppings. You are only limited by your imagination!

  • 250g buckwheat flour
  • 1 teaspoon sea salt
  • 500ml water
  • vegetable oil

Simply mix the flour and salt with the water until the batter is the consistency of double cream. Chill the batter for at least 30 minutes or overnight, allowing it to come to room temperature for 15 minutes before cooking. Whisk well before using as the flour can sink slightly.

These are crêpes rather than pancakes so you want them to be very thin and easy to roll or fold. You’ll need the biggest pan or skillet you have so you can spread the batter out. This will approximate the finish of using a hotplate in a crêperie. Heat the pan on a medium heat and then brush it lightly with oil. It should sizzle slightly.

 You are now ready to make your galettes. Spoon about 2 tablespoons of batter into the pan and swirl it round to spread it out thinly. Allow it to cook for about a minute and then lift the edges up with a spatula. It should be golden brown and slightly bubbled and lacy around the edges.

 Flip the galette over and cook for another minute on the other side. You may need to sacrifice the first one to the pancake gods as it usually takes a while to get the heat and rhythm of crêpes just right. When the galette is cooked, either fill and eat it immediately or keep it warm in the oven for a few minutes until needed. They’re delicious filled with goat’s cheese and caramelised onions, or with caramelised apples and butterscotch sauce.

Pre-order Recipes from Brixton Village by Miss South with contributions from the Traders of Brixton Village here

Brixton Village cookbook

Recipes from Brixton Village We’ve been VERY excited about the prospect of our Brixton Village cookbook, Recipes from Brixton Village, for some time now, but are even more excited now as things are suddenly gearing up for publication in May. All the editorial work is done, and ace illustrator Kaylene Alder has turned in a pile of really wonderful illustrations that capture the charms of the village perfectly.  So all that’s left to do (ha!) is sort out a little launch party.

So, put it in your diaries: Thursday May 22nd – there’ll be some drinks & books being signed at Studio 73 first of all, then look out for special things being concocted all over the Village to celebrate the launch. More details to come as and when they are confirmed but we hope we’ll see you there! And keep your eyes out in the meantime for teaser recipes and other little titbits to keep you hungry.


Miss South avatar

A massive congratulations to Miss South, joint winner of the Food Writing category at the Young British Foodies Awards 2013 last night!

She’s the co-founder and lead author on the Top 20 UK food blog North/South Food, food editor at the Brixton Blog & Bugle, and has been featured across national and regional media including BBC Radio 4’s The Food Programme and the Observer Food Monthly.

We’re also proud to announce Miss South is the editor of, and contributor to, our forthcoming title Recipes from Brixton Village… so we’ve actually known she’s brilliant for some time now…