Woah. What a few weeks it has been. Maryam finished school, I went to London, came back at the start of Ramadan and in between all that, I’ve been shooting images for various projects non stop. And loving it! It’s been a dream come true to collaborate with so many creative forces.
But today I wanted to tell you about my trip to London. My beautiful London. It was my first trip without the kids. My first without a camera attached to my neck (so no London photos!). My first time to attend Food Blogger Connect. My first time walking the sunny streets of London on foot, eating the best local strawberries and visiting offbeat London flea markets. A holiday where I didn’t have a care in the world, for the first time.
My first time in London where the sun showed its wrath all week. The first time I didn’t use an umbrella. That first moment when you meet someone at FBC that you have been chatting away with for eons over Twitter. So many firsts and so unexpected. What a beautiful week.
It was also my first time visiting Brixton, a part of town I had never frequented in my 7 years of living there. And what a find for both me and the lovely Simone. It was packed with off beat restaurants and the whole vibe of the place struck such a chord. I wish I had more time to explore. To eat the luscious food. I’ll surely be visiting again.
And this prawn cocktail. Well, it was a first for me. Not to eat but to make myself at home. One of those meals you think is hard to cook but really, comes together in minutes. So cool and refreshing. Wouldn’t have been out place eating this packed in a picnic box under a tree in Hyde Park.
I already have plans to visit again. Roll on October! You can find the recipe for my watermelon and feta salad and more in the June issue of Spinneys Food or online.
16 tiger prawns, shell removed and deveined
125 ml mayonnaise
2 tbsp ketchup
splash of tabasco
1 tsp paprika
2 tbsp lemon juice
2 tsp lemon zest
salt to taste
8 romaine hearts
1 tbsp chopped coriander
lemon wedges to serve
Bring a large pot of water to boil. Put the prawns into the boiling water and when it begins to boil again, drain the prawns. Set aside and cool. In a bowl, mix together the rest of the ingredients and season with salt. To serve, place two romaine hearts in a bowl. Place four prawns on top and drizzle with the sauce. Sprinkle with chopped coriander and serve immediately with a wedge of lemon. Repeat with remaining 3 bowls.