The Week - UK (2021-02-06)

39

6February 20 21 THE WEEK

Food & Drink

LEISURE

Six of the best restaurant meal kits

Homedeliverymealkitshavebeen

oneofthehitsofthepandemic:they

haveenableddinerstocarryon

gettingatasteofrestaurant-quality

food,whilehelpingrestaurantsto

stayafloat.Herearesixofthebest

offeringnationwidedelivery:

Berenjak(berenjakbazaar.com)

Thekababkitsandmazehboxes

fromthisLondon-basedIranian

restaurant–whichrangeinprice

from£ 25 to£45–area“classact”,

saysJayRaynerinTheObserver.

Mykitevenincludedapairof

plasticglovesformetowear“while

spearingthemeatontotheflatmetal

skewers”.Thisisthebestkindofmeal

kit–thecookingisfun,andprovides

“unobtrusiveeducation”,andthefinished

productisutterlydelicious.

GujaratiRasoi(gujaratirasoi.co.uk)

Ilove thisvegetarianrestaurant, says

MarinaO’Loughlin inTheSunday Times.

Anditsmealboxesare“electrifyingly

good” too.Familyboxesforfourcost£65,

andIlove thepapdi chaatstarter(£15.50)

• crunchyribbonsofgram-floursnacks
  layeredwithchickpeas,raita, date and
  tamarind.Thedisheswere elaborate,
  yeta“doddle”toassemble.

Stein’sat Home(shop.rickstein.com)

OverseenbyJack Stein (son ofRick),this

“makeaway”service offersarangeof

enticing, mainlyfish-based menus, says

Sudi Pigottin theDailyMail.Iopted for

theIndonesiancurrymenu,whichcosts

£55for two,and consistsofmoules

marinière,aseafood curryandpassion

fruitEtonmess.The“sparklinglyfresh”

fishcombined withthe carefullythought-

outdishesmeant a“perfectfishsupper”.

Smokestak(smokestak.co.uk)

DavidCarter,theownerof Smokestak,

candothingswithmeatthatare

“practicallyindecent”,says Paul

HendersoninGQ.His at-homeboxes

highlightwhathecan achievewith

an“old-schoolsmoker”,shipped

fromTexas–from15-hourbeefbrisket

to fabulously unctuouspulledpork.

Smokestakalsosellsarange of

picklesandsauces,alongwith

variouspre-mixedcocktails.

Orderakit, and“you certainly

won’tbe disappointed”.

Lyle’s(lylesprovisions.com)

ThisMichelin-starredLondon

restaurant deliversits “exquisitely

delicious”menuboxeseachFriday,

saysXantheClayinTheDaily

Telegraph. At£140 fortwo,they

aren’tcheap,andwithmultiple

courses,they dotake abit ofwork

andconcentration toassemble.

However,whatyouendup withis

the“fullfinediningexperience (sansthe

service, alas)”,aswellas a“fascinating

glimpseintohowrestaurant dishesare

finishedand platedup”.

SantoRemedio(santoremedio.co.uk)

Ordera“Remedykit ”fromSanto

Remedioandwhat youwillgetis an

“incrediblygenerous,sharing-style

Mexicanfeast”for two,says Anna

Lawson onBBC GoodFood. Thekits

comewith achoiceofslow-cookedmeat,

accompanied byalltheingredients tobuild

your owntacos. Preparationissimple,

thanks toacolour-codedinstruction

manual:expectto spendabout25 minutes

on it.Theywillsetyouback£45; pay £ 15

moreandyou’llgetamargaritaeach.

Smokestak:“youcertainlywon’tbedisappointed”

• Preheat the oven to 180°C fan/200°C/
  gas mark 6.


• Lineabaking tray with baking paper.
  Arrange the salmon on the tray, drizzle
  withalittle oil and season with salt and
  pepper.


• Cook for 10 minutes, or until cooked
  but slightly pink in the middle.


• Meanwhile, cook the quinoa following
  the packet instructions, then drain and
  spread out onalarge serving plate to cool.


• To make the dressing, mix together the
  hemp seed oil or olive oil and lime juice,
  then season.
  
  
  • Next, prepare the grapefruit. Slice off
    the base and stand the fruit onaplate
    to collect any juices. Working your way
    around the fruit, cut away the skin and
    any white pith, then insert the knife
    between each membrane to remove the
    segments. Pour any juice left on the plate
    into the dressing.
  
  
  • When ready to serve, top the quinoa with
    the rocket, lettuce, grapefruit segments and
    red onion. Flake the salmon into pieces,
    discarding the skin, and arrange on top.
  
  
  • Spoon over the dressing and finish with
    the pumpkin seeds and coriander leaves.
  
  
  
  

Recipe of the week: Salmon, pink grapefruit and avocado salad

Serves 4

4light ly smoked wild salmon fillets 75g of mixed coloured quinoa, rinsed1large pink grapefruit

115g rocket leaves 1Little Gem lettuce, shredded ½asmall red onion, diced 2tbsp toasted pumpkin seeds

1handful coriander leaves for the dressing:3tbsp hemp seed oil or extra virgin olive oil, plus extra for drizzling

juice of1large lime sea salt and black pepper

This salad would makeaperfect weekday lunch, says Nicola Graimes–it’s simple, reviving, vibrant and nutritious.

If time is not on your side, use hot-smoked salmon or trout, which is already cooked.

Taken fromThe Right Fat: How to enjoy fat with over 50 simple, nutritious recipes for good health
by Nicola Graimes, published by Pavilion Books at £9.99.
To buy from The Week Bookshop for £7.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
©H

AARALA HAMILTON