The Style Council

I watched Paul Weller on TV last night talking about his career from The Jam in the mid 70’s, early 80’s through to The Style Council in later years. Also known as The Modfather for those not in the know, he’s a complete inspiration, as an individual, talking about his song writing craft and the music industry he’s lived through. He just seems like a very honest guy and like most talented, creative people, constantly searching for something that’s just out of reach, or just out of sight. A kind of truth I believe, and for him and many like him it’s captured in his songs.

One of my favourites Style Council tunes is ‘My Ever Changing Moods’ and that seems to be where we’re all at currently, as the ever changing disaster that is corona virus continues to unfurl whilst we consider on a weekly basis which shreds of the business we once had are left, and how we can knit them together over the coming months into a cohesive game plan.

Enough of that, for the veggies this week I have made the daal, butter, ginger, coriander which is a lovely dish to eat alongside the vegetable madras in the frozen section so order both!
Time for some comfort food methinks;

PRAWN NOODLE SOUP
Holy Moly, this really is a bowl full of umami. I’ve never used that word before, but this dish just calls for it. A constant companion, an Asian inspired medley of prawns, fresh ginger, garlic, red chilli, coriander, fish stock, sauce, soy, greens, crispy bacon lardons and noodles. Top tip, the fish stock I made with the left over frames from the turbot dish we did a few weeks ago, no wonder it’s so good.
£9.50

PHEASANT STEW
Good old Jamie Oliver, a firm favourite from the old days and always a welcome port in any covid storm. We take whole birds, take off the breast and thigh, then use the rest of the carcass to make a dynamic stock, which, by the time we have added lashings of madeira wine and pancetta, cooks up into a delicious dish. I know it’s expensive, but so are the ingredients, we’re using proper madeira at £10 a bottle for a start, not the madeira style wine from Bookers at £4 a litre.
Get the mashed potato side dish to mop up the juice
£12.00

SAFFRON, GARLIC MASHED POTATO
To mop up all the juice from the stew obviously, not to mention the fact that it’s utterly divine on its own if not a bit indulgent.
£3.00

RED CABBAGE, BLACKBERRIES, STAR ANISE
Jamie says to serve this with the Pheasant stew, and as I always do what I’m told, I’m offering it up to you should you choose to defer.
£2.50

DAAL, BUTTER, GINGER, CORIANDER
As mentioned above this eats really well with the vegetable madras in the frozen section, so I would order both. I feel a full-on, Indian, take away menu developing for January, as long as I don’t get prosecuted by the PC police for cultural appropriation.
£4.50

CHOCOLATE POTS WITH CARDAMON
I guess if we’re talking comfort, then we’re talking chocolate, so here’s a pot full for you to enjoy.
£4.50