Latest news with #Trullo
Daily Mirror
3 days ago
- Entertainment
- Daily Mirror
I spent £125 at Charli XCX's favourite restaurant - one thing had to be changed
As a north Londoner, when I heard that Charli XCX's favourite London restaurant was just down the road in Highbury and Islington, I knew I had to pop in for a bite Charli XCX is easily one of the most influential figures for Gen Z and Millenials alike, thanks to the success of her 2024 album Brat, which birthed the iconic Brat Summer era and sent a slime green wave global as fans channelled their inner Brat. A year on, the 365 singer is still having a cultural impact, from her DJ set with Cannes (alongside fiancé George Daniel) to her song 'I think about it all the time' climbing in virality on TikTok as the backing track for the new 'propaganda I'm not falling for' trend. As the cultural icon she's become, her recommendations are treated like gold dust and thankfully, she's not gatekeeping them. In a video posted in November 2024, Charli engaged in a quick-fire Q&A with Top Jaw, sharing her top recommendations, from the best bar in London (she says it's Trisha's in Soho) to her favourite restaurant. Charli's favourite London spot, Trullo, is based in Highbury and Islington. The quaint, unassuming restaurant is mere seconds from the tube station, and is nested on St Paul's Road. It's only noticeable by it's royal blue exterior and doubles as the perfect spot for a mega star to grab a low-key bite. I managed to book a table for 9pm, fairly late but a win is a win. Once seated at our table, the lights around us dimmed and my friend and I couldn't help but notice how cosy and - dare I say - romantic the spot had become. It'd make the perfect place for a date. We ordered sparkling white wine and the Bruschetta of Westcombe ricotta and marinated Olasagasti anchovy (£14.50) to start, although our waiter described a delicious squid starter option that wasn't featured on the menu. For mains, we both loved the sound of the Pici with white asparagus, prosciutto San Daniele and egg yolk (£21), but asked for a different pasta shape - sorry to be pici but I love tagliatelle! Our waiter obliged and offered the meal in a tagliatelle shape instead which tasted divine. With a huge portion, oozing with flavour, it's no surprise that Charli listed this as one of her favourites in the whole city. From incredible service, indulgent food and a cosy atmosphere. In total, our meal, including drinks and service charge cost £125.42 for two. You really can't go wrong with a bite at Trullo, but good luck at getting a spot as bookings fill fast. Next month, you'll be able to experience Charli's very own music recommendations, as the singer has been busy curating her own 'Party Girl Festival' which she'll headline along with personally chosen special guests, including 070 Shake, The Dare and The Japanese House, with many more still to come. The 'Party Girl Festival' is part of the LIDO festival and will take place from June 6 to June 15, but Charli won't take to the stage until June 14. The singer announced the 'Party Girl Festival' via Instagram, sharing the festival poster with the caption: "I'm throwing a festival in London in Victoria Park on June 14th and all these people are playing so get tickets xx." Fans took to the comments to share their excitement at the line-up and Charli's impending performance, with one writing: "This the only time I wish I lived in the UK."
The Guardian
25-02-2025
- Lifestyle
- The Guardian
Make a meal of it: how to jazz up a tin of baked beans
How can I make a tin of baked beans tastier? 'You've come to the right place,' says food writer Melek Erdal. 'One of my most popular recipes ever was jazzed-up beans on toast, which came out of lockdown, when we were all utilising everything.' Essentially, when it comes to injecting flavour into baked beans, it's all about the base, and for Erdal that means toasting spices (cumin seeds, ground coriander, aleppo chilli) in an ovenproof pan, then adding 'the magic triangle', namely ginger, garlic and chilli, and some oil. 'Add the beans, crumble feta on top, then pop it in the oven until the top caramelises.' Erdal might also add a drizzle of tahini, 'for a take on shakshuka, and a lovely brunch or lunch.' The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. In a similar riffable vein, Eleanor Maidment, author of Pulse, makes a base of chorizo and red peppers, then adds beans and poaches some eggs in them. Cured meat is, of course, always a good idea, too: 'Baked beans are quite sweet, so savoury things work really well with them,' Maidment says. 'Fry onions and bacon, then add the beans and a splash of Worcestershire sauce, say.' It's also helpful to think of your tin as beans in tomato sauce, rather than as a standalone dish, advises the Guardian's own Felicity Cloake. 'Each tin is the start of any number of quick, tomato-based bean dishes,' she says, although a good start would be frying chopped onion, perhaps some ginger or diced carrot and celery, then stirring in spices or dried herbs: 'Curry powder or an Indian spice blend of your choice, oregano and garlic for an Italian vibe [and especially good with mozzarella], or smoked paprika and crumbled chorizo for a Spanish feel … You get the idea.' Add the beans, bring to a simmer, stir in some frozen spinach and top with an egg, thick yoghurt and/or crumbled cheese: 'Once you start seeing them as a stew, rather than a topping, a world of beany possibilities will open up.' You could expand your horizons further still with Ed Grace's Tuscan twist. 'Everyone knows how good baked beans and sausages are together,' says the chef at Trullo in London, 'and when they're cooked with wine and sage, too, they turn into a simple yet delicious dinner.' For two, he browns six good-quality sausages until golden. 'Turn down the heat, add two finely sliced garlic cloves, three sage leaves and half a tablespoon of fennel seeds, and cook for three minutes more.' Pour in 75ml white wine and, once that's evaporated, add a tin of baked beans, 500g spinach and a ladleful of chicken stock (or water). 'Cook for about five minutes, until the spinach has wilted and the sauce has thickened, then finish with a drizzle of extra-virgin olive oil.' Also looking to sunnier climes, Maidment might bolster baked beans with tomato puree, olive oil, garlic and fresh herbs, or she'd go in with some chipotle paste: 'Stuff those into tacos with avocado and grated cheese'. And if time is of the essence, other easy updates Erdal has in her arsenal include simply adding a knob of butter ('That always works'), mixing up the beans ('Bung in half a tin of drained butter beans, too'), or accessorising beans on toast with crumbled feta, chopped spring onion and parsley: 'That's how I make them a justifiable meal, anyway.' Got a culinary dilemma? Email feast@
