June Favs & Recs

Where to eat, what to eat, what to make and some recs...

Jun 27, 2025

Hi, welcome back!

I’m currently really loving the warmer weather and it’s reminding me why I love summer so much: Al fresco dining, incredible fruits, and feeling that sizzle of sun on my skin - It’s like being reborn.

It’s been 2 weeks since I last sent you a newsletter, and this week it’s all about what I’ve been loving, as well as a little round up of some of my recipes that have been published by others!

Where to have a stunning meal

I recently went to The Tamil Prince, and that really was stellar. The food focuses on southern Indian dishes, specifically from the Tamil Nadu region and every bite was 10/10.

I think it’s quite rare to walk into a restaurant and from that moment knowing that the meal you’re about to have is about to be spectacular - this was exactly it. The smell of the toasted spices in the air, deeply savoury, slightly tangy… it’s the best way to start a dining experience.

I had seen Arunima (@arunniima) post about the brunch, which I intended to go for, but then was presented with the lunch menu, which looked just as good. I’ll break down what I had:

Onion bhaji with mint chutney
- I’ve previously never liked them because I’ve never had good ones - crispy on the outside but mushy and wet on the inside that felt stodgy and that tasted like sweaty onion. These ones are crispy throughout, the batter is light, almost tempura-esque and not oily.
Prince’s special masala dosa
- Perfectly tangy, the dosa was thin and crispy, filled with perfectly seasoned spiced potato mixture.
Chettinad lamb curry
- Rich, deeply savoury and warming - the curry had chunks of tender lamb, but wasn’t heavy at all.
Tawa grilled sea bream
- Grilled to perfection, the fish was really juicy. The marinade brought some spice and tang.
Buttery, flaky roti x2
- These are hands down the best roti’s I’ve had in London. Super flakey, crispy on the outside, fluffy inside, not dry at all.
Coconut pilau rice
- Every grain was separate and fluffy, coated in a thin layer of coconut.

All of that with a carafe of New Theory, White Lies ended up to ~£50 per person. I left full, and didn’t have another meal that day (mind you the res was for 11:30.)

My current snack obsession

The one fruit the Brits are super proud of is their strawberries, and if i’m being honest, out of all the 6 years I’ve lived here, this years batch is the first time I’ve had an actually good one (sorry). Previously, I would describe a British strawberry kind of like those flavoured waters - a hint of strawberry, a whole load of water, but, we can thank the sunny spring weather for this years lovely batch. My tip to get the juiciest and most flavourful berries are to stick with small ones, the larger they are, the more dull they get.

My favourite combo at this moment, one I can’t get enough of, is dipping my strawberries in M&S Full Fat Greek Yoghurt with Vanilla (any thick vanilla yog will do). Sensational.

I’m Really Loving…

I recently got gifted a few oils from Good Phats and I’ve been making my way through them - the one that has really impressed me is the Spanish EVOO. It has a gorgeous golden green hue, a lovely mild pepperiness and fruitiness. It works great as a drizzle as well as a cooking oil. Their Italian counterpart is a little too bitter, and spicy for me, as I liberally use evoo in the kitchen. I’ll be purchasing a refill, and I think it makes an excellent gift.

Good Phats Spanish Extra Virgin Olive Oil Squeezy 750ml – WellEasy

How to impress, without much effort

Every year at work, I make a birthday treat for my friends (they deserve it!). This year for Jodie’s birthday, I wanted to combine the kitsch vintage cake look but make it into a Vienetta, flavoured like a black forest gateau.

To be super honest, I’ve never had a Vienetta, nor have i actually ever seen one?! I followed (James Beard Winner!!!) Nicola Lamb’s recipe from her substack: Kitchen Projects, and it turned out to be one of the simplest sweet recipes I’ve ever made. The recipe is exactly the same, but I made a mixture of fresh pitted cherries, sour cherries and amaro cherries to layer between every piece of chocolate and cream. I also marbled black cherry conserve into the whipped cream before piping, and the design was different because I am so incredibly basic at piping. I also sat on top of a brownie (which i think was the wrong move tbh). I topped it with some chocolate covered cherries and it went down a treat!

Extra recipes and inspo!

Most of you probably know I work as a full-time food editor at Mob, that’s why, right now, I only have capacity for 2 posts a month, and also why my newsletter is currently free (because Mob is a subscription). There are absolutely gorgeous dishes I’ve developed there, and If you do have a subscription, you defo should give them a try!