Cheapskate . . . where to eat out for under £15
The Polygon Bar and Grill , 4 The Polygon, Clapham, London SW4. Tel: 020-7622 1199
A world of influences come together at this smart south London restaurant, thanks to chef Darryn Pitman: don't be surprised to see springbok alongside rocket and seabass on the menu. Dishes change every four weeks or so, and ingredients are well-sourced. Come early for the £10 two-course deal: very few dishes are barred to the more frugal diner and portions are generous. The atmosphere, too, doesn't falter, even at this early hour (you must order by 7.30), thanks to chatty Claphamites lounging on the orange banquettes. Staff, like the food, seem to have been gathered from around the globe, and greet customers as if they eat here every night. Which some of them probably do.
Quick bites . . . where to eat out in under 15 minutes
Tiger Lil's , 16a Clapham Common Southside, London SW4. Tel: 020-7720 5433
It's as quick as your legs can take you at this DIY wok diner. All you can eat for £13 or so, with the advantage that you select the raw ingredients (rather than limp and elderly pizza), and take them to a chef, who will add chilli, garlic, noodles, herbs and sauces of your choice before fierily cooking them in front of you. It's fast, but the lure of multiple trips to the woks might mean that you miss your 15-minute limit. A word of warning: go at a busy time and you'll find yourself in a queue behind a 20-strong birthday party - this is most definitely a place for groups, not for a quiet nibble. At least the fresh ingredients are restocked frequently, so you won't be left with the scraps.
Creamy green ravioli
2 packs of chilled ravioli (any type)
1 head of broccoli/packet of French beans
1 jar of Sacla creamy basil sauce
3tbsp strained Greek yoghurt
1 Divide broccoli into florets (or top and tail beans and cut in half).
2 Empty the sauce and yoghurt into a non-stick pan. Heat gently.
3 Add ravioli and vegetables to pan of boiling water and cook as instructed for the ravioli.
4 Drain vegetables and ravioli and place in serving dish.
5 Pour the sauce/yoghurt mix over the ravioli and shake gently to coat. CA Chodan, Maidenhead, Berks.
Cheat's kitchen : Food on the net
www.farmaround.co.uk
Just when you thought it couldn't get any easier . . . Not content with delivering fresh organic produce to your door, this firm based in London's New Covent Garden market will wash, peel, slice, baton or shred your vegetables too. Prices start from £15.90 for the no-effort boxes.
Pros: Ultra-fresh veg from small organic producers across the UK and Europe, and an emphasis on traditional fruit and veg from traditional growing regions. Organic pasta, sauces and oils too, for the easy way to a quick meal.
Cons: Too little information online about ordering and delivery, which at the moment is by phone, fax or email only.
Coming soon: Online ordering.
On the menu: mostarda di Cremona
Sounds a bit like mustard. Well it is, but not in the English sense.
No Colman's in sight? Not a driblet. It's made with fruit.
Fruit? Originally quinces or grapes, but now with pears, cherries, figs and apricots, stewed together in a heavy syrup made peppy with mustard.
Ah, hence the name. Who can we thank for this exotic combo? The citizens of Cremona in northern Italy. Home of Antonio Stradivarius.
How would he have eaten his mostarda? As the classic condiment for bollito misto (boiled meats). But it goes well with meats cooked most ways.
If you have any hints for Cheat's kitchen, send them to The Guzzler, The Guardian, 119 Farringdon Road, London EC1R 3ER.
