Here’s a behind-the-scenes peek of the prep for last weekend’s supper club at HUH.
3 days to go…
We make our beetroot cured gravadlax. This is one of my favourite things to make - it’s so easy but ends up such a beautiful colour and tastes DELICIOUS!
To cure the salmon, cover it in a mixture of grated beetroot, Maldon sea salt, crushed juniper berries, fennel seeds and pink peppercorns and pour over a few tablespoons of vodka. Wrap the whole thing tightly in 3 layers of cling film, and leave in the fridge in a tub with something heavy on top. After 2-3 days your salmon will be cured! Slice it thinly with a super-sharp knife and serve.

2 days to go…
We whip up our apple and blackberry jellies, using pressed Russet apples from Kent, infused with cinnamon sticks, cloves and star anise, before adding veggie gelatin and popping the mixture into our molds.

To go with the jellies: homemade elderberry ripple ice cream with elderberries picked on Hackney Marshes. Unfortunately making ice cream doesn’t make for very pretty photos!
1 day to go…

We pop down to Newington Green Fruit & Veg and Stoke Newington Farmer’s Market to pick up our vegetables, herbs and mackerel…

…and prep our pickled cucumber with a little white wine vinegar, olive oil, mustard seeds, caster sugar, dill and black pepper.

Next we infuse the oil for our mackerel with some mustard seeds, fennel, star anise, pink peppercorns and bay leaves. Then we’re all set for tomorrow.

On the day…
We get stuck in with prepping our celeriac puree, cooking our beetroot, and slicing carrots and rainbow chard for the main course…
