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Eat your greens - London’s must-order vegetable dishes

It’s never been easier to hit that five a day target, thanks to the creativity of London’s chefs. Here’s our pick of freaking delicious green veg dishes to try in restaurants around town right now.

Sartoria Zucchine fritti

Sartoria - Zucchine fritti

20 Savile Row, London W1S 3PR

Obviously, Francesco Mazzei’s Savile Row restaurant isn’t the only place in town to enjoy these deep-fried veggie delights, but there’s something almost ethereal about the zucchine fritti here. Wafer-thin batter works the magic; order a bowl each, you won’t want to share.

More about Sartoria

Follow on Instagram: @sartoriarestaurant

 

Kahani Tandoor Broccoli

Kahani - Tandoor Broccoli

1 Wilbraham Pl, London SW1X 9AE

Chef Peter Joseph has turned broccoli into the star of the show at Kahani where it’s marinated in gram flour, ginger, green chillies, Kashmiri chilli and honey and blasted in the tandoor before being served with nigella seeds and wheat crisps.

More about Kahani

Follow on Instagram: @kahanilondon

 

Black Axe Mangal grilled hispi with fermented shrimp butter

Black Axe Mangal - grilled hispi with fermented shrimp butter

156 Canonbury Rd, London N1 2UP

Everyone’s favourite cabbage dish at BAM came about by accident when a load of shrimp paste ended up forgotten and fermenting in the restaurant’s fridge. It turned out to be the fundamental basis of the most incredibly funky butter which marries perfectly with the chargrilled hispi. We also love the katsuobushi flakes waving gently on top.

More about Black Axe Mangal

Follow on Instagram: @blackaxemangal

BAM is closed at present but will reopen once some essential maintenance is completed.

 

Hawksmoor creamed spinach

Hawksmoor - creamed spinach

Is it the chopped anchovies adding extra umami or the perfect blend of herbs and spices infusing the cream that makes this dish the perfect accompaniment to one of Hawksmoor’s excellent steaks? Whatever the answer, it’s a great bowl of comfort.

More about Hawksmoor

Follow on Instagram: @hawksmoorrestaurants

 

Din Tai Fung - Green beans with minced pork and dried shrimp

Din Tai Fung - Green beans with minced pork and dried shrimp

5 Henrietta St, London WC2E 8PS

You’ll find this dish at every Din Tai Fung from Shanghai to London - the dry-fried beans are topped with pork and shrimp, so it’s not a vegetarian-friendly recipe by any measure, but it is seriously addictive.

More about Din Tai Fung

Follow on Instagram: @dintaifunguk

 

Decimo - charred leeks with romesco sauce

Decimo - charred leeks with romesco sauce

10th Floor, 10 Argyle St, London WC1H 8EG

Charred to a deep black on the outside and then cut to reveal the lurid green inside, the leeks dish at chef Peter Sanchez-Iglesias’ rooftop restaurant in King’s Cross gets a further hit of colour when it’s served with a sunshine hit of romesco sauce.

More about Decimo

Follow on Instagram: @decimo.london

 

Scully - Cucumber Carosello with Alphonso mango

Scully - Cucumber Carosello with Alphonso mango

4 St James's Market, St. James's, London SW1Y 4AH

All vegetable dishes are not created equal, as evidenced by this at Scully in St James which features cucumbers from southern Italy, served with fresh mango pulp and Nata de Coco. It’s finished with dittander herb and a sprinkling of toasted sunflower seeds in burnt butter.

More about Scully

Follow on Instagram: @scullyrestaurant

Photo: Devina Shah

 

Kricket - samphire pakoras

Kricket - samphire pakoras

Soho, Brixton and White City

If there’s a dish on the menu at Kricket which exemplifies their approach to Indian food, it’s their samphire pakoras, taking inspiration from India and applying it to British produce. A signature dish - and one of the most popular on the menu, it’s served with chilli garlic mayo and a date and tamarind chutney. Snack heaven.

More about Kricket

Follow on Instagram: @kricketlondon

 

Sarap BAon - Kale Laing

Sarap BAon - Kale Laing

14D Market Row, London SW9 8LD

Normally made with shredded taro leaves, at Brixton’s Sarap BAon they switch up their laing recipe, using kale which is then braised low and slow in coconut milk with chilli, garlic and ginger. It’s a game-changer for any kale haters out there.

More about Sarap BAon

Follow on Instagram: @sarap_baon

Photo: Nic Crilly Hargrave

 

 

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