This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > June 2018 > THE MEAT-FREE SHARING FEAST

THE MEAT-FREE SHARING FEAST

Chef and restaurateur Josh Katz is the new king of the barbecue – and it’s not just meat that gets graced with smoke and flame to emerge as something more than the sum of its parts… This meatless sharing menu is a flavour-packed triumph

VIS FOR VEGETARIAN

Book of the month.

Cauliflower shawarma with pomegranate and pine nuts
PHOTOGRAPHS JAMES MURPHY FOOD STYLING AYA NISHIMURA STYLING JO HARRIS

JOSH’S MEAT-FREE MENU FOR 6-8

Confit cherry tomatoes with honeyed feta haydari & pickled za’atar

+

Cauliflower shawarma with pomegranate and pine nuts

Charred carrots with spiced nuts & lime yogurt

Kale, asparagus & broad bean tabbouleh

Hasselback potatoes with red tahina & soured cream

+

Bamba mousse with salted caramel & sesame tuiles

“The way I cook is an extension of my philosophy on life. We burn things or lightly char them round the edges on purpose. We don’t do precise but we always do things right. Our food is simple, honest and always punches above its weight. We do loud colours and big, bold flavours, underpinned by solid technique that’s neither fancy nor overly fussy. When done right, enjoying good food is about leaving your worries behind, then going back out into the world feeling better about life.”JOSH KATZ

MEET JOSH

Josh grew up in Hampstead Garden Suburb, the youngest child to South African parents. He trained at Le Cordon Bleu before finding his spiritual home working with Yotam Ottolenghi. In 2015 he and business partner Mattia Bianchi opened Berber & Q restaurant, which Josh describes as “owned by a Jewish Londoner and an Italian Catholic serving Arabic-inspired, North African/ Middle Eastern/ American barbecue food out of a railway arch in east London”. He and Mattia have since opened Berber & Q Shawarma Bar and Spitalfields Market Kitchens. This is Josh’s first cookbook.

Confit cherry tomatoes with honeyed feta haydari & pickled za’atar

SERVES 6-8 AS A STARTER. HANDS-ON TIME 40 MIN, OVEN TIME 25-30 MIN

“Confit tomatoes are an item that I like to have in reserve in my fridge. Delicate, sweet and intense in flavour, they work well in salads, but also with most fish, meat and vegetables. They make for a fast and simple mezze, spooned onto a plate as is or paired with a creamy side, such as a whipped feta haydari (my version of the classic yogurt dip), labneh or crème fraîche. The infused confit oil makes a great base for dressings, too.”

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - June 2018
If you own the issue, Login to read the full article now.
Single Issue - June 2018
€4.49
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
Get the last 3 back issues free with this subscription
SAVE
37%
Was €33.99
Now €33.99
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
33%
€17.99
Or 1799 points

View Issues

About Delicious Magazine

We’re celebrating summer in our June issue with cocktail cheesecakes – hic, hic, hooray, fish dishes and delights from the Med, not to mention the FREE 16-page Italian special. Elsewhere Ben Tish roasts pork with peaches, Gill Meller grills a rack of mutton and Felicity Cloake embarks on a Famous Five-style feast. Followers of foodie fashion will love the Caravan cornbread brunch, Berber & Q sharing feast and the latest hot cake from Dominique Ansel’s bakery. Plus we have two sweet and succulent strawberry and meringue desserts.

Other Articles in this Issue