Every day presents at least three opportunities to enjoy a moment of pure bliss: breakfast, lunch, and dinner. It doesn't need to be complicated or ceremonial; often, the simplest treats bring the most happiness. Honey & Co. Daily, both a cafe in Bloomsbury, central London, and a new cookbook, aims to be a haven where you can find simple, delicious moments.
Aubergines with Green Tahini Crust and Cracked Wheat Pilaf
Prep 10 min | Cook 1 hr | Serves 6
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, and/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
Heat the oven to 220C (200C fan)/425F/gas 7. Score the flesh of the halved aubergines in a crisscross pattern without cutting through to the skin. Place on a lined baking sheet and brush generously with olive oil. Sprinkle with salt and pepper, then roast for 35-40 minutes until soft and golden.
Put the herbs and garlic in a small food processor and blitz until chopped. Add four tablespoons of cold water, lemon zest and juice, and salt, then blitz again to a smooth liquid. Add the tahini and blitz until smooth.
Dollop a large spoonful of the tahini mix onto each aubergine half, spread to cover, and return to the oven for 10 minutes to set the crust.
Meanwhile, bring 500ml water to a boil in a large saucepan. Add the cracked wheat, oil, and salt, bring back to a boil, then remove from heat. Cover the pan with clingfilm and let stand for 15 minutes. Remove clingfilm, add pumpkin seeds, pomegranate seeds, chilli flakes, and chives, and stir well.
Serve each crusted aubergine half on a mound of warm pilaf.
Green Fishballs in Lemon and Saffron Sauce
Prep 15 min | Chill 20 min | Cook 55 min | Serves 4 (makes 12 balls)
For the Fishballs
- 600g skinless white fish (hake, bream, bass, or cod)
- 10g fresh ginger, peeled
- 1 green chilli (about 10g), 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 (remove pith and seeds for less heat)
- 1 large pinch saffron strands
- 3cm chunk fresh ginger, smashed
- Rice or couscous, to serve
Chop half the fish into small dice and place in a large bowl. Cut the remaining fish into large chunks. Blitz the ginger, chilli, and garlic in a food processor. Add the large fish chunks, herbs, lemon zest, spices, salt, and pepper, and blitz to a thick paste. Combine the paste with the diced fish and mix well.
Form the mixture into 12 balls (about 50g each), oiling your hands for easier handling. Place on a plate, cover, and chill for at least 20 minutes (can be prepared a day in advance).
Heat the olive oil in a large sauté pan over medium-low heat. Add the sliced celery, leek, and fennel, stir in the salt, and sauté slowly for about 15 minutes until softened and starting to stick. Mix the lemon juice with the sliced chilli, saffron, and ginger, then add to the pan. Stir to coat and cook for two minutes. Pour in 400ml water, bring to a boil, then simmer for 10 minutes.
Add the fishballs to the sauce, cover, and poach for six minutes. Carefully flip the balls, cover again, and cook for another six minutes. Remove the ginger, and serve hot with steamed rice or couscous.
These recipes are edited extracts from Honey & Co Daily by Itamar Srulovich & Sarit Packer, published by Quadrille at £27. To order a copy for £24.30, visit guardianbookshop.com.
