I have been in London for 4 entire years. 4 years since I quit uni, went home for one week then got a job in a grotty pub in Clapham on a whim and had to move before I even had time to think it through. In those 4 years I’ve lived in Peckham, Tooting and Islington with a total of 6 flatmates. I have had 5 jobs, seen over 200 shows, breathed really very little clean air and only had one major breakdown. I’ve seen the giraffes at London Zoo, the dinosaurs in Crystal Palace, that really awesome Pangolin in the Natural History Museum and the goths in Camden Town. I’ve been to talks about feminism, cooking classes in the Docklands and down a path of singing trees in Kew Gardens. I’ve stood at the top of St. Paul’s and spent hours trying not to catch the eyes of strangers half a mile underground; been to meetings at the BBC and carried industrial bags of popcorn around the various universities in the East End.
…and things are, well, good. Great, sometimes. I feel settled and comfortable and if you plopped me down somewhere in zones 1 – 6 I could probably find a bus home. I’ve lived here longer than I lived in Edinburgh, and even though I still pine for Scotland a little bit, I almost can’t imagine leaving London.
So I’ve been celebrating, sort of. I think with comfort, safety and security – all things I have somehow found in this chaotic jumble of a city – comes the ability to explore a bit and try new things. Cooking new things, wandering around and finding new corners and new neighbourhoods. When celebrating and when trying new things you can’t really do better than finding a fresh way to prepare a shedload of cheese.
I recently signed up the Domestic Sluttery newsletter and it is GREAT. In the last week I have received a recipe for Tunnocks Tea Cake fudge and a history of women’s involvement in the creation of the periodic table. It’s a really lovely thing to get in your inbox each day.
So this recipe – which is rich, creamy, salty and absolutely delicious – is pretty much just a recipe nicked from them, with a few modifications to method (I hate cleaning the food processor) and quantity. When I saw it pop into my inbox, I needed to make it – it sounded so simple but so luxurious, and it absolutely is. Whether dolloped onto pasta animals – as pictured here – or drizzled over toast, it is delicious.
- 200g greek yoghurt
- 300g feta
- Juice of half a lemon
- 1 crushed clove of garlic
- A punnet of cherry tomatoes
- 4 red peppers, deseeded, destalked and cut in half
- 1 onion, cut into quarters or eighths
- A good shake of chilli flakes
- A few drizzles of the best olive oil you can get
- Heat oven to 180°C. Lay the cut peppers, the onion and the tomatoes on a tray. Drizzle over the olive oil, sprinkle on the chilli flakes and maybe a few grinds of pepper (add salt, too, if you like - but go easy, the whipped feta will be salty as). Mix everything up with your hands to make sure everything is coated in the oil. Put in the oven, and roast for about an hour.
- Towards the end of your roasting time, combine all the ingredients for the whipped feta in a bowl (add some pepper, too) - I whisked and whisked and whisked, and though it clumped a bit after a while I got a mostly smooth texture I was happy with. DS does this in a blender which would also be fine.
- Sort out whatever you are serving this with - make some toast, cook some pasta, prepare a cheese funnel etc.
- Remove the vegetables from the oven, put them over your additional serving bits, dollop on the whipped feta in massive quantities. Add coriander if you want.