5 Recipes That Show London's Food Scene is Changing (Bye for Now, Fish & Chips)

• 2 tablespoons olive oil
• 1/2 a red onion, finely sliced
• 3 salted anchovy fillets
• 1 tablespoon pine nuts, lightly toasted
• 1 tablespoon sultanas, soaked in hot water
• 2 garlic cloves: 1 whole, 1 finely chopped
• 1 tablespoon fennel seeds
• 12 whole sardines, filleted
• Sea salt and freshly ground black pepper
• 11 ounces borlotti beans, cooked
• 6 ciabatta bread
• 2 tablespoons chopped flat-leaf parsley
• extra virgin olive oil

• Extra virgin olive oil, as needed
• Maldon salt & freshly ground black pepper
• 1 1/3 pounds pork belly
• 1 teaspoon cumin seeds
• 2 fennel bulbs, diced
• 2 medium carrots, peeled and diced
• 2 large shallots, peeled and diced
• 1 large leek, the white part diced
• 2 sticks of celery, diced
• 1 head of garlic, cloves peeled and finely chopped
• 6 ounces morcilla curada
• 3 dried choricero peppers, soaked in warm water for 2 hours
• 3 dried guindilla chillies, cut in half lengthways
• 5 fresh bay leaves
• 1 small bunch of fresh thyme
• 1 pound Arrocina (white haricot) beans, soaked in cold water overnight
• 2 quarts homemade chicken stock
• 1 3/4 pounds cooking chorizo, sliced
• 6 ounces morcilla de Burgos, skin removed, sliced
• 1 Savoy cabbage, finely sliced with a mandolin and lightly braised in butter and a touch of water

Pie Ingredients

• 2 tablespoons vegetable oil
• 4 cloves
• 2 bay leaves
• 2 green cardamom pods
• 1 black cardamom pod
• 2 dried red chillies
• 1 teaspoon cumin seeds
• 2 garlic cloves, chopped
• 3 onions, 2 finely chopped and 1 sliced
• 1 teaspoon salt
• 1 pound boned leg of lamb, diced
• 1 1/2 tablespoons ginger and garlic paste
• 1 1/2 cups stock or water
• 2 teaspoons red chilli powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 1/2 pounds lean lamb minced/ground
• 2 tablespoons tomato purée
• 1 tablespoon plain yogurt
• 1/2 sweet potato, peeled and finely diced
• 1/2 celeriac, peeled and finely diced
• 1/2 turnip, peeled and finely diced
• 2 teaspoons chopped fresh coriander leaves and stalks
• For the spice mix:
• 3 green cardamom pods
• 2 star anise
• 2 cm piece of cinnamon stick
• 1 teaspoon fennel seeds

for the potato topping:

• 1/2 pound floury potatoes, peeled and quartered
• 1/2 teaspoon ground turmeric
• A pinch of salt
• 1 tablespoon butter
• 1 tablespoon cheddar, grated

• 2 cups whole milk
• 1 cup heavy cream
• 1 vanilla pod, split open lengthways
• 2 teaspoons glucose syrup or a mild, light runny honey
• 1 1/3 cups sugar
• 1/4 cup skimmed milk powder
• 2 tablespoons saffron threads
• 1 large leaf of gelatin or 4 teaspoons agar-agar

For the meringue and Chantilly cream:

• 2 egg whites
• 2/3 cup plus 1/4 cup sugar
• 2 cups heavy cream, preferably not ultra-pasteurized
• 1 tablespoon limoncello

For the lemon curd and assembly:

• 4 lemons zested and juiced, Meyer if possible
• 1 cup sugar
• 1/2 cup unsalted butter
• 3 whole eggs
• 2 egg yolks
• Lemon sorbet, optional
• Lemon zest, optional