All posts in March 2019

Kent classic

Kentish rarebit

A great Sunday brunch idea, we have just simply added Kent bacon and eggs. Catering does not always need to be complex.

This version of Welsh rarebit is made with apples, an inseparable part of the history of the county. This snack was enjoyed by fruit pickers in Kent’s orchards during the 20th century and is still a delightful snack today. Mix melted cheese and sliced apple then spread on bread before grilling. The Kentish rarebit can be made with Kentish huffkin for a doubly traditional treat.

Kent is known for its apple production with orchards that used to sweep across the county (25,000 acres in total!) bursting with the fruits every year to be shipped off to London. Apples are still grown in Kent to this day as visitors to local farms and orchards can attest.

Chicken shawarma

As the Sun is beginning to pick its way through the clouds we can now tell the barbecue season is on its way. 

This barbecue dish is perfect for a family event or a party gathering. It’s simple but yet huge on flavour and impact. Once again we source our produce locally. This chicken is from the Bromley area. 

Market list. 

8 skinned and boned chicken thighs 

2 cloves of garlic grated

1 lemon juice and zest

2 tsp sumac

2 tsp onion salt

1 tsp oregano

2 tsp chilli oil

1 tsp hot paprika

200g white cabbage

100g Greek yogurt

Pomegranate seeds

Sliced red onion

Flat breads

Pickled chillis

First start by adding the sumac, garlic, lemon, chilli oil, paprika and oregano to a bowl and mix with the halves of chicken thighs. Leave for at least four hours. 

Slice the white cabbage and lightly salt to soften. 

Skewer the chicken and pack tightly. I use an old chefs steal. 

Barbecue or grill, turning frequently. It’s essential to get those blackened bits. This really adds to the dish. 

Toast the flat breads and serve with the garnish. 


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