We checked in with illustrator Katie Halil earlier today to meet her and check out her awesome apartment. Now, we find out that not only is she a wiz with a paper and pencil, but she knows her way around kitchen tools as well. She cooked up a damn fine-looking dish to rival her gorgeous illustrations and let us peek in to see her do it.
Dish: Grilled Sardines with Hemsley & Hemsley Cauliflower Tabbouleh (recipe below!)
Carbs are: Wonderful. But complex carbs all the way, well, except the sneaky chips.
The taste I couldn’t live without: No hesitation, chocolate.
If I could cook for anyone: I’d make a big banquet for all my friends. I just need to master the art of cooking for more than two and then I’m set. I think it’d have to be Hemsley & Hemsley’s beef stew—it’s mouth wateringly good and so easy—followed up by endless Hemsley & Hemsley chocolate molten pots and musical chairs.
Most treasured possessions: A tiny old rainbow oil painting I bought from a flea market in Paris and my mum’s dresses from the ’60s and ’70s.
My imagination is stirred by: Honestly, by everything, but normally when I’m switched off the best ideas come.
Most incredible dinner out: I have to say my first trip to The Abingdon Pub (now my favorite, cozy hangout). The steak literally melted in my mouth and the pan-fried broccoli was amazing–all washed down with delicious red wine and espresso martinis. The waiter was hilarious too.
Comfort food to me is: A big fat cuddle with mayonnaise.
My Top 5 Fav Meals:
1. The Abingdon, London. The ultimate in good food, I love everything on the menu.
2. The Shed, London. Small plates of deliciousness, the char-grilled pork, lamb sweetbreads and asparagus are amazing. It’s such a cozy, cool country garden in London.
3. I will be in trouble if I don’t say my mum’s lasagna. She uses wheat-free pasta and you’d never know. Plus, the service is incredible.
4. Zaika, London. The lentils and okra! Yum, yum, yum.
5. The River Cafe, London. Amazingly fresh organic food. The fish and veggies are gorgeous.
Raw Cauliflower Tabbouleh
A colorful and punchy combination of tomatoes, herbs, lemon, onion, and minute cauliflower grains.
For the tabbouleh:
1 medium head of cauliflower (about 400g), finely grated
2 tsp ghee or butter
1 medium red onion or 1 bunch of spring onions, finely chopped
4 large tomatoes, seeds removed and diced
½ medium cucumber, deseeded and diced
4 large handfuls of parsley, finely chopped
1 large handful of mint leaves, finely chopped
1 tbsp pomegranate seeds, nuts or other seeds
For the dressing:
1½ tbsp apple cider vinegar
6 tbsp extra virgin olive oil 1 garlic clove, crushed
1 tsp raw honey
¼ tsp ground cinnamon
½ tsp ground cumin
Salt and black pepper
Place the grated cauliflower in a large bowl and fold in the other tabbouleh ingredients, apart from the pomegranate seeds. Mix the dressing ingredients together and pour over the tabbouleh. Season to taste. Scatter with pomegranate seeds (or any additional nuts or seeds) to serve.