After the merry book launch of Dishoom: From Bombay With Love (Bloomsbury), supper at Jackson Boxer’s Orasay includes smoked eel, clams, noodles & lardo.
Chef Alex Jackson, devotee of Richard Olney, serves a menu inspired by Olney’s Simple French Food at restaurant Sardine. Amazing frog ravioli with butter-stewed tomatoes.
Ethereal mashed potato at Belinda Harley’s dinner party. Her ruse: make mash the day before. Cover and chill. Next evening layer it with unsalted butter, sea salt and pepper. Bake at 180 degrees until floating.
A seven-hour lunch at incomparable Otto’s to christen a new duck press also features scallops baked in the shell with beurre blanc and Oscietra caviar.
Squid and cod in spilt-ink dough at the second My Neighbours the Dumplings in Victoria Park. I wish they were.
