1. food and drink
2. desserts and baking

RECIPES
FOR THOSE
WITH
passion
Issue 1
Vegetarian
Tempt those taste buds
and try something new from
our recipe book.
We have handpicked our favourite
dishes from over 60 places to eat and drink
here at Westfield London.
Discover some of the most delectable tastes
from around the world. Offering from Italian
to Thai and Spanish to Brazilian, there is sure
to something you’ll love.
V
Spice
Fish
Meat
M
Salads
Busaba Som Tam Salad4
V
The Real Greek
Horiatiki Salad (Authentic Greek Salad)
5
V
Wahaca Mexican Winter Salad6
Fish & Shellfish
BusabaChilli Prawn Stir Fry7
Meat
M
Busaba Char-Grilled Duck8
M
Cabana Spicy Malagueta Chicken9
M
CrêpeaffaireSpinach, Ham and Chedder Crêpe10
M
Wagamama Chilli Chicken Men 11
M
Wahaca Chilli Chicken Quesadilla 12
Pasta and Vegetarian
V
Carluccio’s Penne Giardiniera 13
V
The Real Greek Artichokes A La Polita 14
V
Jamie’s Italian Penne Arrabiata15
Sides
V
Tapas RevolutionBraised Red Cabbage16
Desserts Crepeaffaire Strawberries, Almonds & Cream Crepe
17
Millie’s CookiesChocolate Chip Cookies 18
SOM TAM
SALAD
Authentic
Horiatiki
Ingredients
Ingredients
(Greek Salad)
1 small Thai green chilli
2tbsp Som Tam sauce
6 tomatoes, chopped
1 clove garlic
2tbsp lime juice
1 red onion, finely sliced
5gm dried shrimp
1/2tsp palm sugar
½ cucumber, chopped
20gm peanuts, whole
For the sauce
1 red pepper, cut into long strips
20gm long snake beans
300ml Fish Sauce
5ml (1 tsp) salt
70gm papaya
300gm White sugar
5ml (1 tsp) oregano
2 cherry tomatoes
1 litre Tamarind water
45ml (3 tbsp) red wine vinegar
70g (2 oz) feta cheese
METHOD
100ml (3 fl oz) extra virgin olive oil
Start by peeling the papaya and shred the green flesh
Pound the garlic with the chilli in a pestle and mortar.
Add the peanuts and dried shrimps and pound until they are broken,
add palm sugar.
Add the long snake beans – just bruise the beans.
Add the shredded papaya and pound together carefully.
METHOD
Place the tomatoes, onion, cucumber and red pepper pieces in a bowl.
Mix the vinegar, salt and oregano in another container, then pour over the salad
ingredients and give it a good toss.
To make the sauce, boil the tamarind water first for 10 minutes.
Place the cheese on top of the salad and drizzle with olive oil.
Add the remaining ingredients and then simmer for a further 10 minutes.
Serve with any barbecued meat or eat with vegetable crudités,
Add the Som Tam sauce and whilst mixing add lime juice then the
chips or fresh bread.
cherry tomatoes. Pound the mixture carefully.
It should taste spicy, sweet and sour.
4
5
mexican
winter salad
Mexican winter
salad
Thomasina Miers’, owner of our
award winning Mexican Street food
restaurant, Wahaca offers up her
recipes for a zingy winter salad that
promise to freshen up the dreary
winter months.
If you’re a Mexi-fan, visit Wahaca on
The Southern Terrace of Westfield
London or in Chestnut Plaza of
Westfield Stratford City and try
their delicious selection of Mexican
street food dishes for yourself.
Feeds 4
Time: 15 minutes
METHOD
Ingredients
sea salt
2 oranges
2 heads of fennel, trimmed
and finely sliced
1 small red onion, finely sliced
1 red chilli, finely sliced
6 large radishes, finely sliced
seeds from 1 small pomegranate
small bunch of coriander, roughly
chopped
Chilli prawn
stir fry
This historically highly
rustic Thai dish is a
very quick stir-fry
with Thai chilli jam,
normally accompanied
with Thai vegetables
and rice.
50g feta cheese, crumbled
Corn tortilla chips cut into little strips
Ingredients
2tbsp cooking oil
6pcs medium prawns
2-3 cloves garlic
1tbsp red/green chilli
½ medium white onion
40gm shitake mushroom
1tbsp Thai chilli paste
½ tbsp fish sauce
½ tbsp. oyster sauce
1 handful Thai sweet basil
METHOD
For the dressing:
Start by peeling and deveining the prawns and leave to one side.
juice of 1 lime
Using a wok or pan, heat oil and fry garlic over a medium heat until fragrant
then add prepared prawns and mix well until cooked – approximately 2-3
minutes.
pinch of sugar
sea salt and ground black pepper
100ml extra virgin olive oil
Whisk the dressing ingredients together and set aside.
Cut the peel and pith off the oranges. Slice the flesh thinly and put into a large bowl
with all the other salad ingredients, apart from a few of the tortilla chips and pomegranate
seeds. Pour in the dressing and mix gently. Scatter the reserved
tortilla chips and pomegranate seeds over the salad before serving.
Stir fry the prawns with the onion, mushroom, chilli and Thai chilli paste,
moistening occasionally with a little stock or water until all vegetables are
cooked and desired constancy
is achieved.
To finish, season with fish sauce and oyster sauce and then
add the sweet basil and continue to stir until the aroma is released –
approximately 1 minute.
TIP: To remove pomegranate seeds easily, cut the fruit in half,
hold it cut-side down over a bowl and tap the skin firmly with a
wooden spoon. The seeds will easily drop out.
Finished taste should be well balanced sweet and chilli with
6
7
a strong sweet basil aroma.
Char-grilled
duck
Sweet and sour slices of char-grilled
duck on kai-lan or pak choi with
tamarind sauce.
Ingredients
SPICY
MALAGUETA
CHICKEN
Ingredients
500g boneless & skinless chicken thighs
For the Spicy Malagueta marinade
5 tbsp Spicy Malagueta Marinade
70g small red chillies (Malagueta)
1 large red pepper
5 garlic cloves, lightly crushed
sea salt and ground black pepper
70ml light olive or sunflower oil
200g duck breast
For the marinade
1 quantity of Honey Mustard Glaze
2 tbsp lemon juice
2tbsp tamarind sauce
5tbsp light soy sauce
For the glaze
2½ tsp tomato purée
1 handful kai-lan (Chinese broccoli) or
pak choi
2tbsp dark soy sauce
2 tbsp honey
2½ tsp caster sugar
2½tbsp sugar
1 tbsp cider vinegar
½ tsp dried chilli flakes
For the sauce
3tbsp honey
1 tsp Dijon mustard
1 heaped tbsp sweet paprika
100ml tamarind concentrate
3pcs pounded coriander roots
8tbsp sugar
1p white pepper
1tsp salt
4tbsp fish sauce
METHOD
Clean and trim the duck and slice into pieces about 1½ thick.
Marinate the duck in the prepared sauce for at least 6 hours or more to absorb
the flavour in the refrigerator.
Barbecue or grill the duck pieces until thoroughly cooked; only turning once.
Sauté or blanche kai-lan or pak choi and arrange on the place
in a line for the cooked duck to rest on.
Once the duck is cooked, arrange this neatly on the prepared
kai-lan or pak choi and pour the tamarind sauce on top of the
gilled duck. It should taste refreshingly sweet and sour.
8
2 tsp sea salt
METHOD
pinch of dried oregano
For the marinade, preheat the oven to 180°C/350°F/Gas mark 4. Split the chillies lengthways
and place them in a small roasting tray with the garlic and olive oil. Cook in the oven for 10
minutes. Leave to cool for a few minutes, then put the chillies, garlic and oil in a small food
processor or blender and add the rest of the ingredients. Blend to a smooth purée. Transfer
to a clean jar, seal and keep refrigerated.
Trim any excess fat off the chicken thighs. Place in a bowl, add the marinade and toss to coat
evenly. Cover the bowl with cling film and chill. Let the chicken marinade for at least 4 hours,
preferably overnight.
Light the barbecue and allow time to let the flames die down before you begin to cook. If
cooking indoors, set the oven grill to medium heat. Trim and deseed the pepper then cut into
2-3cm thick strips. Thread the peppers and chicken thighs alternately onto 4-5 metal skewers.
Season the chicken and pepper lightly, then cook for about
10-12 minutes, turning occasionally. Baste the chicken with the
honey glaze and return to the heat for a few more minutes until
golden brown and just cooked through. The chicken
thighs should feel firm when ready. Remove the chicken
and leave to rest for a few minutes. Serve while still hot.
9
spinach, ham
and chedder
CrÊpE
Ingredients
The Crêpe Batter (Makes 8)
1 cup all-purpose flour
(at Crêpeaffaire, we use organic flour)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Savoury Topping (decide quantity to taste)
Sliced ham, chopped into
stamp-sized pieces
Fresh spinach leaves
Grated cheddar cheese
METHOD
Sweet or savoury,
happy days!
There are hundreds of ways to top
a crêpe. You may like them drizzled
with lemon and dusted with icing
sugar, smothered in Nutella or
eaten plain. Or, you can go savoury!
Savoury crêpes are just as delicious
as sweet ones. That’s the beauty of
the humble crêpe. It is fantastically
versatile and can be eaten as a
breakfast, lunch or dinner – or a
snack at any time in between. Here
are a couple of great ideas to help
you make sweet or savoury crêpes
for the whole family…
To make the crêpe
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk
and water, stirring to combine. Add the salt and butter; beat until smooth.
CHILLI
CHICKEN MEN
Ingredients
275G (10oz) soba noodles
1 chilli, trimmed & finely chopped
3tbsp vegetable oil
1 red onion, peeled & finely chopped
2 boneless, skinless chicken breasts, cut on
the diagonal into 1cm strips
2 garlic cloves, peeled & finely chopped
1 green pepper, trimmed, deseeded & thinly
sliced
½ teaspoon sugar
½ red onion, peeled & thinly sliced
300ml (½ pint) chilli sauce
Chilli sauce
½ teaspoon salt
1 tablespoon light soy sauce
1 red pepper, trimmed, deseeded &
finely chopped
2 tablespoons vegetable oil
1 tablespoon pre-bought sweet chilli
sauce
2 lemongrass stalks, outer leaves
removed, finely chopped
1 tablespoon pre-bought tomato
ketchup
1 tsp fresh ginger root, peeled & grated
300ml (½ pint) water
METHOD
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter
onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular
motion so that the batter coats the surface evenly.
For the chilli sauce, heat the vegetable oil in a small pan over a low heat until hot .Add the next
eight ingredients and sauté for 7 – 8 minutes without colouring. The add the red pepper and
continue cooking gently for 8 – 10 minutes. Add the remaining ingredients, bring to the boil and
simmer for 10 minutes. Blitz in a blender.
Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a
spatula, turn and cook the other side.
Cook the noodles in a large pan of boiling water for 2-3 minutes or until just tender then
drain thoroughly and refresh under cold water. Heat a wok over a medium heat for 1-2
minutes or until completely hot and almost smoking and add the vegetable oil.
For the savoury topping
Sprinkle the fresh spinach leaves, grated cheddar cheese and chopped ham on to one half
of the crêpe, then fold the plain side over to cover these ingredients.
Fold in half again and sprinkle fresh chopped chives over the crêpe.
10
Add the chicken, petter, courgette, red onion and spring onion and stir fry for 3-4 minutes
until the chicken is cooked and the vegetables are lightly coloured. Add the chilli sauce and
bring to the boil.
Divide the noodles between 2 bowls and top with the stri fry.
11
chicken chilli
quesadilla
Ingredients
250g of leftover roast chicken
4 tortillas
50g (3 tbsp) Wahaca Chipotle sauce
100g mature cheddar cheese, grated
3 spring onions, sliced
penne
giardiniera
Every time this popular vegetarian dish is chosen at Carluccio’s, 50p is donated
to Action Against Hunger, an international charity helping families feed their
children and build a sustainable future. Here is the original recipe created
specially for Carluccio’s by our founder-chef Antonio Carluccio. Our wine of
choice is Gavi di Gavi, Fontanafredda, a refined and elegant white.
Ingredients
700g raw spinach (250g cooked)
half a clove of garlic, minced
1 egg, beaten
2 roasted red peppers from a jar, sliced
a tiny pinch of nutmeg
Small handful of coriander, chopped
45g Parmigiano Reggiano cheese,
freshly grated
70g dry breadcrumbs
METHOD
Thinly slice the chicken and coat in the chipotle sauce
Put a spoonful of the chicken mixture on the tortilla and layer up
with roasted peppers, spring onion, cheese and coriander
Fold the tortilla wrap in half and brush lightly with olive oil
Heat a pan and griddle both sides on a moderate heat on both sides
until the cheese is melted and the filling is oozy
Top tip
Add slices of chorizo for an even smokier flavour
12
salt & ground black pepper to taste
olive oil for shallow frying
Pasta:
500g Carluccio’s Penne Regine (large
artisan penne from Puglia)
80g butter
2-3 cloves garlic, finely chopped
20g red chillies, finely chopped
2 medium courgettes, coarsely grated
240g Parmigiano Reggiano,
freshly grated
METHOD
Boil, but don’t overcook, the spinach in lightly salted water. Press it dry, break open
the leaves and tear apart roughly. In a bowl, mix together the torn spinach, garlic, egg,
nutmeg and Parmesan. Add about half of the breadcrumbs, to balance the moisture of
the mixture. Season with salt and pepper. Roll one ball and fry it, to test for consistency
and taste. (If the mixture is too wet, the ball will fall apart during cooking, but too much
bread content will lessen the spinach flavour.) Add some more breadcrumbs or seasoning
if needed. Fry until golden. Set aside.
To make the pasta:
In abundant salted water, boil the pasta until it’s al dente, perhaps 10-15 minutes. Drain
and keep warm. In a pan, melt the butter and heat the garlic and chillies. Add the grated
courgettes and fry for a minute or two. Add the cooked pasta and toss in most of the
grated cheese (leave some for serving). Season with salt and pepper
In a deep plate or shallow bowl, serve the pasta sprinkled with spinach balls and the
remaining Parmesan.
13
Photography © Matt Russell
artichokes
A La polita
Aginares a la Polita or Artichokes City-Style is a vegetarian stew with artichokes,
carrots, and potatoes, lemon and dill. Serve this as a main course or as a
delicious side dish. This also makes a great Lenten entree.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients
1 bunch green onions (about 5 or 6)
2 tbsp. flour
chopped (including green parts)
¼ cup fresh lemon juice (add more if
10 pearl onions (small white) peeled,
you like it really lemony)
stems trimmed, and left whole
1 cup chicken or vegetable broth
1 1b. new potatoes (small, red)
partially peeled and cut in half
10-12 whole baby carrots
(or 4 medium carrots peeled
and sliced into thin rounds)
½ cup olive oil, divided
½ cup water
penne
arrAbiata
Ingredients
3 to 4 fresh red chillies, finely chopped
for the pangrattato
6 cloves of garlic, peeled & finely chopped
50g sourdough or ciabatta
breadcrumbs
2 x 400g tins quality chopped tomatoes
200ml organic vegetable stock
400g penne
bunch fresh basil, leaves picked & torn
25g Parmesan cheese
½ a bunch of mixed fresh herbs, such
as, sage, rosemary, thyme, leaves
picked and chopped
1 clove of garlic, peeled and finely
chopped
10 artichoke hearts (substitute canned
optional: ¼ Scotch bonnet chilli, very finely olive oil
chopped
or frozen if needed)
extra virgin olive oil
cut in half
¼ cup chopped fresh dill
Salt and pepper to taste
METHOD
METHOD
Mix all the pangrattato ingredients and a lug of olive together in a bowl. Tip onto a baking
tray, then spread out evenly and toast under the grill for 2 to 4 minutes, or until lightly
golden, giving the tray a jiggle occasionally for even cooking. Leave aside.
Heat 1/4 cup olive oil in a large Dutch oven over medium high heat. Add the green onions and
sauté until tender, about 5 minutes. Add the pearl onions, carrots, and new potatoes and
continue to sauté the vegetables another 5 minutes.
Add a splash of olive oil to a large pan over a medium heat, then fry the chilli and garlic
for 1 to 2 minutes, or until softened and smelling fantastic, then pour in the tomatoes and
veg stock and bring up to a simmer.
Add the 2 tbsp. flour to the pot and mix well. Cook the flour about a minute or two stirring
constantly. Add the lemon juice, broth, water and remaining 1/4 cup oil.
Meanwhile, add the pasta to a pan of boiling salted water and cook according to the
packet instructions. When the pasta is al dente (still with a bit of bite), drain, reserving a
cup of the cooking water.
Bring the liquid to a boil, reduce heat and simmer covered for about 20 minutes or until
the carrots and potatoes are fork tender. Monitor the liquid levels and add a bit of water if
needed.
Add the artichokes and fresh dill and season with salt and freshly
ground black pepper to taste. Cover and simmer an additional
15 minutes or until the artichokes are tender.
14
Tip the pasta and most of the basil into the tomato sauce, then cook for a further minute
or so, adding a splash of reserved cooking water to loosen, if needed. Divide between
your plates, then finish with a few shavings of Parmesan, the remaining basil leaves, a
sprinkling of scotch bonnet chilli (if using), and some crunchy pangrattato. Finish with a
drizzle of extra virgin olive oil, then serve straight away.
15
Braised red
cabbage
with apples
In my family we eat this dish of
braised red cabbage with apples as
a starter on Christmas Eve. I was
born and bred in Madrid and this is
a very traditional Christmas dish;
in fact I can’t recall a Christmas
without it. My great aunty Tere is
always in charge of this dish but
I am the one she gives it to try
first, to check whether it’s missing
something.
Ingredients
50 ml olive oil
2 garlic cloves, thinly sliced
1 onion, thinly sliced
1 red cabbage, finely shredded
2 sweet red apples, cored
Strawberries,
almonds &
cream Crepe
There are hundreds of ways to top a crêpe. You may like them drizzled with lemon
and dusted with icing sugar, smothered in Nutella or eaten plain. Or, you can go
savoury! Savoury crêpes are just as delicious as sweet ones. That’s the beauty of the
humble crêpe. It is fantastically versatile and can be eaten as a breakfast, lunch or
dinner – or a snack at any time in between. Here are a couple of great ideas to help
you make sweet or savoury crêpes for the whole family…
Ingredients
and ROUGHLY sliced
For the crêpes (makes 8)
1 cup all-purpose flour
8–10 tablespoons sherry
(at Crêpeaffaire, we use organic flour)
or red wine vinegar
2 eggs
1 generous teaspoon salt
Prep Time: 10 minutes
1/2 cup milk
For the topping
2 tablespoons sugar
1/2 cup water
Strawberries cut into large chunks
Cook Time: 2-3 hours
5 cracked black peppercorns
1/4 teaspoon salt
Double cream
Serves 8
1 clove
2 tablespoons butter, melted
Chopped almonds
METHOD
Heat the oil in a large pot over a low heat and start frying the garlic and onion.
After 5 minutes add the remaining ingredients and stir well to combine.
Add enough water to cover and bring to the boil. Reduce the heat, cover and leave to simmer
for 2–3 hours, stirring occasionally. The cooking time will depend on how soft you like it.
The liquid should have reduced down to about half.
Serve in a soup plate and eat with a spoon.
Suggestion: I like this dish exactly as it is but you could do what some families do and add a
few raisins along with the other ingredients or scatter over a few toasted pine nuts before
serving.
Credit: Tapas Revolution by Omar Allibhoy (Ebury Press, £20)
16
METHOD
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and
water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter
onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular
motion so that the batter coats the surface evenly.
Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula,
turn and cook the other side.
Spread double cream over one half of the crêpe to taste, then lay out a few chunks of
strawberry and sprinkle over the chopped almonds.
Fold the plain side over to cover these ingredients, fold in half again and then dust
with icing sugar.
17
chocolate
chip cookies
Since we first opened in 1985, we’ve been
baking fresh cookies all day every day.
Today we have over 109 stores nationwide
and we’re proud to offer you not only
freshly prepared cookies, but also
muffins, cakes, ice-creams, smoothies and
shakes, hot choc, tea and coffee.
All real heart-warming, generous and
delicious treats, made with Millie’s ‘know
how’, these delicious cookies are easy to
bake and taste almost as good as our own!
Ingredients
125g butter, softened
100g light brown soft sugar
125g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
½ tsp salt
200g chocolate chips
METHOD
We hope you enjoy
recreating these recipes
at home
Take a picture of your dish and
share it with us using @westfieldlondon
Preheat the oven to 180°C or gas mark 4 depending on your oven.
Cream the butter and both sugars. Once you have made your cream,
combine in the egg and vanilla.
Sift in the flour and salt, then add the best part (delicious chocolate chips!)
For a more homely and rustic look, roll your dough in to walnut size balls or if you’d
prefer a neater looking cookie, make sure you roll the dough into a long, thick sausage
shape
Carefully place your unbaked cookies on ungreased baking paper. If you want to try
and recreate the real Millie’s experience then bake the dough for just 7 minutes, till
the cookies are just setting - the cookies will be extra doughy and delicious! Otherwise
cook for 10 minutes until just golden round the edges – still yummy!
Take your cookies out of the oven and leave to harden for a minute before transferring
them to a cooling rack – fight the temptation! These are great warm, but they also store
well in a cookie jar if you can’t finish them all in one go!
18
See website for more information about
Westfield London
westfield.com/london