![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/10\/Caia-076_preview-813x1024.jpg\")
<\/figure>\n\n600g bavette <\/strong>steak <\/strong><\/p>\n\n 3 garlic <\/strong>cloves, <\/strong>grated <\/p>\n\n 250g wild <\/strong>rocket <\/strong><\/p>\n\n 150ml extra-virgin olive oil, <\/strong>plus 2 tsp and extra to drizzle<\/p>\n\n juice and zest of1 lemon, <\/strong>plus 1 tbsp lemon juice<\/strong><\/p>\n\n 30g parmesan, <\/strong>grated <\/p>\n\n 30g toasted <\/strong>pine <\/strong>nuts<\/strong><\/p>\n\n 20g basil<\/strong><\/p>\n\n 200g cime <\/strong>di <\/strong>rapa <\/strong>or long-stemmed <\/strong>broccoli <\/strong><\/p>\n\n 1 <\/strong>Toss the steak in a large bowl with the garlic, seasoning well. Leave to marinate for 20 mins. <\/p>\n\n 2 <\/strong>Make a pesto by blitzing the rocket, 150ml of oil, juice and zest of 1 lemon, parmesan, pine nuts and basil in a food processor, until combined. Season to taste and set aside. <\/p>\n\n 3 <\/strong>Put a frying pan over a high heat and, once hot, add 1 tsp of oil. Cook the steak for 2-3 mins on each side, depending on the thickness, or until well seared. Remove from the pan and leave to rest for 5 mins. <\/p>\n\n 4 <\/strong>While the steak rests, toss the cime di rapa or broccoli with the remaining tsp of oil. Season well. Wipe the pan clean and put back over a high heat. Cook the vegetables, tossing often, for 5-6 mins or until charred and tender. Transfer to a bowl and toss with the remaining 1 tbsp of lemon juice. <\/p>\n\n 5 <\/strong>Slice the steak thinly. Serve with the charred veg, a healthy dollop of the pesto and a drizzle of oil to finish. <\/p>\n\n PER SERVING 464 kcals | fat 32.7G | saturates 8.7G | carbs 2.3G | sugars 1.2G | fibre 2.7G | protein 38.8G | salt 0.3G <\/p>\n\n This recipe has been adapted to cook on a stove but if you want to do it the Caia way, get your BBQ nice and hot using smoked wood chips, add your potatoes to the top shelf of the grill, close and leave the potatoes to get some char, absorbing the smoky flavours. <\/strong><\/p>\n\n SERVES 4 AS A STARTER | PREP 10 MINS | COOK 1 HR 10 MINS | EASY <\/p>\n\n 3 garlic bulbs<\/strong><\/p>\n\n 4 tbsp extra-virgin olive oil <\/strong><\/p>\n\n 75g white miso<\/strong><\/p>\n\n 350g new potatoes, <\/strong>larger ones halved<\/p>\n\n 560g jar of good-quality small white beans, <\/strong>drained and rinsed <\/p>\n\n 30g parmesan, <\/strong>grated <\/p>\n\n 1 <\/strong>Heat the oven to 180C\/160C fan\/gas 4. Cut the tops off the garlic bulbs, just exposing the cloves inside, making it easier to squeeze them out later. Cut a large piece of foil, enough to wrap all the garlic, and add the bulbs, exposed-side up. Drizzle with 1 tbsp of the oil and season. Wrap the foil into a parcel and roast for 1 hr 15 mins or until very soft. Leave to cool, then squeeze out all the roast garlic and put in a mini blender with the miso and a few tbsp of water. Blend until a completely smooth, loose pur\u00e9e forms. If it\u2019s too thick, add 1-2 tbsp of water. Set aside for later.<\/span><\/p>\n\n 2 <\/strong>Meanwhile, bring a large pan of salted water to the boil. Cook the potatoes, partially covered, for 10 mins or until just tender \u2013 asharp knife should pierce easily \u2013 but not falling apart. Drain thoroughly, toss with 1 tbsp of oil and season. Set aside. <\/p>\n\n 3 <\/strong>Tip half the beans into a mini blender along with the remaining oil, 100ml of hot water and plenty of salt and pepper. Blend until a completely smooth, loose pur\u00e9e forms \u2013 similar to a thick soup consistency. Put the pur\u00e9e in a pot with the remaining beans and set aside to warm up later. <\/p>\n\n 4 <\/strong>Heat a griddle pan over a high heat until very hot. Cook the potatoes for 8-10 mins, turning occasionally, until well charred on all sides. Remove from the heat and toss with the garlic miso. Gently reheat the bean pur\u00e9e for a few mins until just heated through, then divide between four small bowls. Cover with the grated parmesan, top with the potatoes and serve. <\/p>\n\n PER SERVING 342 kcals | fat 15.1G | saturates 3.2G | carbs 32.9G | sugars 2.3G | fibre 8.1G | protein 14.5G | salt 1.9G <\/p>\n\n SERVES 12 | PREP 20 MINS PLUS CHILLING | COOK 1 HR | EASY <\/p>\n\n PASTRY <\/p>\n\n 500g plain <\/strong>flour <\/strong><\/p>\n\n 250g salted <\/strong>butter, <\/strong>diced and cold <\/p>\n\n 200g icing <\/strong>sugar <\/strong><\/p>\n\n 1 egg, <\/strong>plus <\/p>\n\n 2 egg <\/strong>yolks <\/strong><\/p>\n\n PUMPKIN FILLING<\/p>\n\n 425g tin of pumpkin pur\u00e9e<\/strong><\/p>\n\n 397g tin of condensed <\/strong>milk<\/strong><\/p>\n\n 2 eggs<\/strong><\/p>\n\n 2 tsp ground <\/strong>cinnamon <\/strong><\/p>\n\n 1 tsp ground <\/strong>nutmeg <\/strong><\/p>\n\n 1 tsp ground <\/strong>ginger <\/strong>tsp ground <\/strong>cloves <\/strong><\/p>\n\n CHANTILLY CREAM<\/p>\n\n 200ml double cream <\/strong><\/p>\n\n 40g caster <\/strong>sugar <\/strong><\/p>\n\n 1 tbsp vanilla <\/strong>paste <\/strong><\/p>\n\n TOPPING <\/strong><\/p>\n\n handful of toasted hazelnuts<\/strong><\/p>\n\n 1 <\/strong>For the pastry, put the flour, butter and sugar into the bowl of a food processor, and briefly blitz until it\u2019s a breadcrumb texture. Add the egg and yolks, pulsing together briefly, then add 2 tbsp of ice-cold water and pulse until just coming together. If it seems too dry add up to another tbsp of water. Turn out onto a worksurface and shape into a rough ball, flattening slightly to make it easier to roll. Wrap in clingfilm and chill for a minimum of 2 hrs but ideally overnight. <\/p>\n\n 2 <\/strong>Once rested, lightly flour a worksurface and roll out the pastry to about 2mm thickness. Use the rolling pin to pick up the pastry and line a deep, 20cm fluted tart case. Gently tuck the pastry into the case, being careful not to stretch the pastry, and trim any excess by rolling the pin over the top. Return to the fridge for another hour to firm up the pastry \u2013 this will help reduce shrinkage while cooking. <\/p>\n\n 3 <\/strong>While the tart is resting, combine together all the filling ingredients and set aside.<\/p>\n\n 4 <\/strong>Heat the oven to 180C\/160C fan\/gas 4. Remove the tart case from the fridge and line with baking paper, then fill with baking beans. Bake for 15 mins until the edges are nicely golden. Remove the baking beans and paper, and bake for a further 10 mins or until evenly baked all over. Turn down the oven to 160C\/140C fan\/ gas 3. Add the filling to the tart case and bake for 30-35 mins or until the filling is just set with a slight wobble in the middle. Transfer to a wire rack and leave to cool. <\/p>\n\n 5 <\/strong>For the vanilla chantilly, whisk together all the ingredients in a bowl until soft peaks form, being mindful not to overwhip. Once the tart is cool, finely grate the roasted hazelnuts all over the tart to completely cover. Serve with the chantilly cream. <\/p>\n\n PER SERVING 619 kcals | fat 32.4G | saturates 19G | carbs 69.3G | sugars 36.1G | fibre 3.5G | protein 10G | salt 0.5G <\/p>\n\n Rishabh Vir and Tim Lang aren\u2019t new to the Notting Hill area, with restaurant\/bar\/lounge Fiend under their belt. But Caia brings something fresh \u2013 open-fire cooking and a knowing hand from chef Jessica Donovan. If the dimmed, relaxed space doesn\u2019t keep you (the downstairs dining room feels like a living room with a record player and vinyl), the surprisingly complex flavours will. Rich flavours filter throughout from the grilled smoky potatoes with roast garlic, miso and parmesan, to the octopus with burnt pepper and \u2019nduja crumb. Just there for drinks? Head to the wine room with expertly curated bottles from Beth Brickenden. caia.london<\/a> <\/em><\/p>\n\n\n\n <\/p>\n\n\n\n The first thing that comes to mind when I think comfort during autumn, in Britain, is chicken noodle soup \u2013 it reminds me of my parents and home. In Canada, there\u2019s a chicken noodle soup from a brand called Lipton. My mum would make a great soup from scratch, using bones to make stock but I just loved the packet version. My bubba might not have approved but it was so good \u2013 salty and needed nothing more than a bit of pepper. <\/p>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":" Open-fire food is hot right now, and this Notting Hill restaurant\u2019s menu is deliciously simple enough to bring the heat to your own kitchen<\/p>\n","protected":false},"author":24,"featured_media":21601,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"92","purple_custom_meta_purple_page_number":"92","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_92-1.xml","purple_custom_meta_purple_source_article":"article_92-1.xml","purple_source_issue":"November-2022","purple_custom_meta_purple_source_issue":"November-2022","purple_external_id":"November-2022-92-1","purple_custom_meta_purple_external_id":"November-2022-92-1","purple_issue_code":"|0000092796||","purple_custom_meta_purple_issue_code":"|0000092796||","purple_android_product":"com.immediatemedia.olive.372","purple_custom_meta_purple_android_product":"com.immediatemedia.olive.372","purple_ios_product":"com.immediatemedia.olive.372","purple_custom_meta_purple_ios_product":"com.immediatemedia.olive.372","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"05161da9-63b1-4a8f-920a-155322496aec","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"","apple_news_article-theme":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[21],"tags":[13],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Caia-076_preview.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"7","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Caia-076_preview.jpg",2000,2518,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Caia-076_preview-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Caia-076_preview-238x300.jpg",238,300,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Caia-076_preview-768x967.jpg",768,967,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Caia-076_preview-813x1024.jpg",800,1008,true],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Caia-076_preview-1220x1536.jpg",1220,1536,true],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Caia-076_preview-1627x2048.jpg",1627,2048,true]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Open-fire food is hot right now, and this Notting Hill restaurant\u2019s menu is deliciously simple enough to bring the heat to your own kitchen","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/21137"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/comments?post=21137"}],"version-history":[{"count":18,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/21137\/revisions"}],"predecessor-version":[{"id":22577,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/21137\/revisions\/22577"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media\/21601"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media?parent=21137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/categories?post=21137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/tags?post=21137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\nSmoky potatoes <\/h4>\n\n
![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/10\/Caia-038_preview-838x1024.jpg\")
<\/figure>\n\n
\n\nSpiced pumpkin tart <\/h4>\n\n
![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/10\/Caia-057_preview-836x1024.jpg\")
<\/figure>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/10\/Caia-090_preview_crop1.jpg\")
![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/651f57d2-c0bf-4db0-b45e-67540a63c0c4.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/47f9766b-c19b-4f28-974e-eea2cd193fcc.jpg\")
<\/figure><\/li><\/ul>\n\n\n\nHead chef Jessica Donovan\u2019s comfort dish <\/h4>\n\n\n\n