Do you reminisce about the kind of meals eaten en vacances; bright, fresh, healthy and often accompanied by a glass of something cold as the sun dips down after a day of wall-to-wall sunshine? Then Nina Parker is the foodie for you and we’re delighted to announce that she is bringing her pop-up brunch to Platform on Saturday 21 May.
A chef who has worked at some of London’s best restaurants (including L’anima in Liverpool Street and Alain Ducasse at the Dorchester), Nina’s first book, Nina St Tropez, was inspired by her childhood spent in the south of France: classic Mediterranean style with a modern rustic feel.
Arrive at her brunch to the sound of 60’s jazz and Motown before choosing from the delectable delights on offer, many from Nina’s new book, Nina Capri, out in June. The feast includes fresh juices and smoothies; chestnut banana bread; maple granola with banana, rhubarb and Greek yoghurt; poached eggs and smoked salmon on rye; spelt ricotta pancakes with almond butter and blueberry compote; and enough matcha teas to make you feel truly virtuous (or coffee for the devils among you).
Tickets are only £20 per person and are available to buy here. Yum.
And, before we sign off, a special treat: an exclusive recipe from Nina Capri. Double yum.
Crab is possibly my favourite type of seafood and this particular mix also works beautifully mixed into brown rice noodles. If you like crab this will soon become addictive and it is another wonderful one to make for dinner party canapés.
400g white and brown crabmeat
zest and juice of 1 lime
1 thumb of grated ginger
Handful of roughly chopped cashews
1 tbsp extra virgin olive oil
1 bunch of coriander, roughly chopped plus extra for garnish
1 ripe avocado, scooped out with a teaspoon into pieces
1 large slice of toasted sourdough bread
1 small garlic clove
sea salt and black pepper
A few pink peppercorns for garnish
When the sourdough comes out of the toaster or grill brush the garlic clove over each hot slice once or more if you want more of an intense garlic taste. Drizzle over a little extra virgin olive oil and place each slice on a serving plate. In a large bowl add the crabmeat, lime juice, zest, grated ginger, tablespoon of olive oil, most of the chopped coriander, avocado pieces and season everything with salt and pepper. Toss it all together and taste to double check the seasoning. Tumble generously over the two bread slices and top with extra coriander and chopped cashews. Rub the pink peppercorns together with your hands to scatter their pink skins over the crab and plate. Eat straight away!
Nina Parker Brunch at Platform
Saturday 21st May 9am-1pm
Platform, Habitat, 1st Floor, 208 King’s Road, London SW3 5XP