Coffee and Pistachio Croissant

On one of my last visits to London I stopped for a coffee on the way to the office, to check e-mail and catch up on other stuff.

I had been meaning for a while to try out the Sourced Market on Wigmore Street in Westminster. Before I didn’t have the time, or there was too much of a queue and I hate queuing…

This time, I had the time, and there was no queue, even though it was crowded. I was going to just have a flat white, but liked the look of the Pistachio Croissant, so I got one of those as well.

Sourced Market has a basement, it was quieter so I was down there (and could still get a 4G signal).

The coffee was excellent, and maybe a little too sweet for me, I did still enjoy the croissant.

Certainly if I ever get back to London and it’s open, I will go again.

Pistachio Ice Cream

I have always had a passion for pistachio ice cream. I use to have it as a kid in France and loved it.

It was always a challenge to find it back in the UK even over the last few years it’s not something you see. I have it now and again in (proper) Italian restaurants and even Druckers has a nice version.

So when I was in Sainsburys the other day looking for Carte d’Or Lavazza Latte Macchiato ice cream I saw they were stocking Antonio Federici’s Pistachio ice cream.

This looked very nice. Yes it was expensive and was quite a small tub in comparison to the other “luxury” ice creams in the freezer, but I like pistachio ice cream and this was pistachio ice cream.

I took it home and rather than try it straight away I put it in the freezer for a special occasion.

I followed the instructions to the letter on the day I decided to have some.

The result?

Was it heaven?



I so did not like it, I so did not like it so much that I not only threw the tub away, I also didn’t even finish the bowl I had scooped for myself.

So what was wrong, I hear you ask?

Well it certainly did taste of pistachio, it really did taste of pistachio, very nutty, very nutty indeed. It was quite a non-sweet taste, almost savoury-like. I think that was the issue for me, it was too much like pistachios and  not enough like pistachio ice cream.

Don’t get me wrong, I like pistachio nuts, but this ice cream didn’t do it for me.

Bacon-wrapped chicken legs stuffed with pork and pistachio

Ingredients for four servings

4 boned-out chicken legs or thighs or even whole legs


approximately 12-16 rashers of pancetta bacon

dash olive oil


handful of sauasge meat, I used two (proper) sausages and removed the skins

half a handful of pistachio nuts,

half a handful of pistachio nuts, ground

half a handful of breadcrumbs

1 egg yolk

herbs, parsley is fine

Make the stuffing by mixing all the ingredients together.

Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about three or four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.

Cut four very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.

Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.

You can make a sauce by deglazing the pan with say some wine or sherry.

You can serve with vegetables.

With thanks to Gordon Ramsey for the inspiration.

I also made this recipe this weekend, but used pork loin steaks and no bacon.