what-katie-ate-cookbook-review-london (3 of 17)
what-katie-ate-cookbook-review-london (3 of 17)
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Brunch starts with cured Loch Duart salmon, carefully arranged under green leaves and crème fraîche. Simple but delicious.
Victoria sponge cakes are the best. They’re a classic, and perfectly formed with two sponge cakes sandwiching fresh cream and strawberries.
Dozos black cod is marinated in saikyomiso for a period not shorter than 24hours, and then grilled. The result; an unbelievably soft fillet, its skin glazed in the miso and blackened with flame.
