We are very excited to be handing over our Brixton kitchen to talented friends of F&G, James Murray & Josh Pollen, for a gastronomic farewell to the year gone by. James Murray has been cooking for 10 years, working his way up through the kitchens of Le Manoir, followed by stints.

Just a quick post to keep you updated on the changes to our menus - in our Brixton restaurant (if you're thinking of booking us out for a private party), at our Camden hatch and on our glorious, colourful street food stall. Wet your whistles with this lot! Brixton's Private Party.

You poor, hungry people. We know - we left you, totally abandoned, discarded like the dirty wrapper on a late night kebab. We're sorry. We're hungry too. These last 2 months, since our sojourn in Italy (seems like years ago - where on earth did the summer go?) have been.

There's nothing we love more than a hunk of hot chorizo.Vegetarians aside, who can resist the punchy scent of paprika and garlic smoking in the air and the tantalising ooze of bright, rusty-red oil in the pan? Chorizo features consistently in our cooking because it's such an easy treat -.

The last couple of months have been frugal for the pair of us. Since excitedly sitting down to write and shoot our book, as well as plan madcap adventures for the latter stages of the year, our money matters have been sorely neglected. Eking out meals from.

Now the business of book scribing is well and truly underway, we're having to embrace the laborious acts of weighing, measuring and recording every little pinch, splash and handful going into our pots. As regular readers will know, we tend to be a bit slap dash–leaving room for a cook's.

Hello everyone. Don't worry, we haven't frozen to death in our gardens, we've just been run off our feet with Christmas suppers and their attendant duties. Ever since last year's excellent adventures in Brixton and Shoreditch, we've been looking forward to.

As promised, I thought I'd slip in a recipe more in keeping with the Siberian winds and sheet ice outside. In this harsh climate, the thing to do is embrace your inner cave woman, abandon cold cutlery and devour plates of piping hot meat on the bone with your bare.

I wanted to draft this before going on holiday so that you'd have something ideal for these increasingly bitter nights while I'm away. It's confusing to be packing summer clothes and sunscreen at the same time as writing up a recipe for the best ever beef stew, cooked slowly.