Slow Cooker Beef Shin Ragu

Whilst an ordinary ragu with beef, pork, lamb or even in my case turkey mince is a beautiful thing in its' own right, if you have the time, this Slow Cooker Beef Shin Ragu, really does bring this up a notch; it's rich, unctuous, glossy and the meat shout fall apart. 

As with most cheap cuts of meat, beef shin benefits from low and slow cooking and cooked in this sauce, in the slow cooker, the meat will just break away at the slightest touch of the spoon and melt in your mouth. You can easily source beef shin at any butchers, and Morrisons often stocks this; but if you do struggle this would work with other cuts of stewing beef.

If you haven't got a slow cooker, then you could cook exactly as below, just in a casserole pot either low on the hob for 3-4 hours or in the oven at about 150 degrees, and covered with a lid. 

I am a recent slow cooker adopter (Crockpot) and have to say they are a handy purchase, particularly mid-week. While we've been working from home, I've found it really useful to throw some ingredients into the slow cooker first thing; and then can spend some time with the kids when logging off from work before having to tend to dinner. 

This dish does take a small amount of prep in frying off the meat in some seasoned flour, which you could omit from doing if you're time poor, but it does help to thicken your sauce and make it thicker and glossier. 

Often a ragu uses red wine, but I prefer white wine, and I would say use any open bottle; if it's good enough to drink, it's good enough to use.

The below serves 4-5 and can be frozen once cooked so is great for batch cooking too.

Slow Cooker Beef Shin Ragu

Here's how:

• 450g beef shin
• 3 tbsp plain flour
• Drizzle olive oil
• 1 large white onion
• 2 cloves garlic
• 2 carrots
• 2 celery sticks
• 1 jar passata (or use 1 tin of chopped tomatoes)
• 2 tbsp tomato puree
• 1 glass of white wine (you can use red wine if you prefer)
• 1 tsp balsamic vinegar
• 1/2 tsp sugar
• 1 tsp dried cinnamon
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 3-4 tbsp boiled water
• 2 bay leaves
• 1 chicken stock cube
• Salt and black pepper

Firstly place a frying pan on a medium heat and drizzle in some olive oil.

In a small bowl, place the plain flour and season generously with salt and black pepper. Mix a little and then take the beef shin and coat it in the flour so all of it is covered. Now sear it in the pan, just allow it to gently brown on each side. Repeat until each piece of beef shin is seared and then place into the slow cooker.

Peel and finely dice the onion and mince the garlic and add to the slow cooker. 

Finely slice the celery and peel and dice the carrot and add to the slow cooker. 

Pour in the passata, white or red wine and balsamic vinegar. Make the chicken stock cube up in the 3-4 tbsp of boiled water and pour in. 

Add the sugar, cinnamon, oregano, rosemary, bay leaves and then season generously with salt and black pepper. Give a stir and pop the lid on and cook. I use the lower setting and try to cook for 4-6 hours if time allows, but if you are pushed for time cook in 2-3 hours on the higher setting. 

Do not touch the slow cooker for the first hour of cooking to allow it to build up enough heat, and then every 30 minutes or so, carefully open the lid and give a gentle stir. 

To test the meat is cooked through, just use a metal fork or spoon to gently pull at it, it should break up really easily and you know this will be cooked through and delicious.

Serve with your choice of pasta; we prefer the usual spaghetti or tagliatelle but my kids love it with penne or farfalle. Before you drain your pasta, be sure to take 1-2 tbsp of the pasta water and add it to the ragu and mix it through with the pasta before serving - it helps the sauce to stick to the pasta and give it a good coating. Serve with some Parmesan, Pecorino or even Cheddar grated over.

Beef Teriyaki Skewers

This is a bit of a cheat recipe as it uses shop-bought Teriyaki Sauce, although pimped up to make a delicious marinade, glaze and all-round tasty dish. 

These Beef Teriyaki Skewers can be grilled on the barbecue or under an indoor oven grill, and you do want a nice char on the outside, with at least a little red on the inside, but of course cook to your own preference.

I use the cheaper cut of rump steak here, which works well as the marinade tenderizes, but you could use a sirloin, rib eye or even fillet if you prefer.

You could serve these over an Asian salad, with rice, stir fried vegetables or as part of a barbecue platter. 

The below serves four portions.

Beef Teriyaki Skewers

Here's how:

• x2 300g rump steaks
• 2 tbsp Teriyaki Sauce (I used a simple Blue Dragon version)
• 1 tbsp soy sauce
• 2 cm long piece of ginger
• 1 clove of garlic
• 1 tbsp sesame oil
• 1 green chilli
• 1 lime (juice and zest)
• 1/2 tsp salt
• 1/2 tsp black pepper

To dress:

• 1 tbsp of the above marinade
• 1 tbsp sesame seeds 

To make up your marinade; firstly pour into a bowl or plastic tub, the Teriyaki sauce, soy sauce and sesame oil. Add the salt and pepper.

Now peel and finely chop or grate the ginger and add to the container, peel and mince the garlic and slice the green chilli (seeds and all) and pop into the marinade and stir. Finally zest the lime straight into the marinade, and squeeze in all of the juice. Stir again.

Now take 1 tbsp of the marinade and pop into a small dish or bowl until later. 

Cut the steak into 2-3cm thick strips and add to the marinade bowl, and use a spoon or fork to ensure all pieces of the steak get a good coating. Now pop a lid on, or cover tightly with clingfilm and pop into the fridge for at least 2 hours. 

If you will be using wooden skewers, at this point, to prevent them catching alight during cooking, place into a roasting tin, and cover in water until cooking.

When ready to cook, remove the marinating steak from the fridge about 30 minutes before cooking. 

Now carefully thread the steak onto the skewers, concertina style, so for each of the cut strips, you want to almost fold it in half and pierce it twice or even three times, depending how big it is. 

If you are cooking on a barbecue, this should be fully cranked up when you are ready to cook; and you should cook for four minutes exactly on one side, then turn and cook for a further four minutes. 

Remove from the barbecue or grill and use a pastry brush to paint on the retained marinade from earlier, which now serves as a glaze, and finally scatter over the sesame seeds as a final flourish. Enjoy!

If you love Asian flavours, here are a few recipes you may enjoy too:

• Sticky Asian Salmon
• Chicken Satay Noodle Salad
• Vegetarian Peanut Noodles
• Chinese Style Roast Chicken
• Slimming Friendly Fakeaway Char Sui Pork
• Thai Beef Salad
• Prawn Summer Rolls
• Asian Style Pork Burgers with a Ribbon Salad
• Quick Thai Salmon Noodle Soup
• Pork Potsticker Dumplings
• Chinese Chicken with Mushrooms
• Honey, Chilli and Coconut Prawns with Ho Fun Noodles
• Thai Salmon Fishcakes with Quick Chilli Oil
• Honey, Ginger and Chilli Prawn Stir Fry

Quick Spicy Beef Fried Rice #MeatMatters

This is my second #MeatMatters cookery challenge entry to the BritMums and Simply Beef and Lamb competition and is so super quick and simple, but tastes great.

It's a go-to for me when time is short, but I'm craving some Asian flavours and lots and lots of heat.

I use beef mince in this recipe - although traditionally in fried rice, it's usually leftover cooked meats which are quick-fried, and you could just as easily use leftover cooked steak or beef from another recipe. Also you can use practically any vegetables in fried rice - so use whatever you have to hand.

Most people would love some egg in their fried rice - but being the egg-hater that I am, I usually dish mine up then quickly throw in an egg for Glen or the girls as it cooks so quick - just be sure to move it around loads in the dish as you do - it will enrich the rice for sure.

Beef mince, versatile as ever, and a really great carrier of flavour too - absorbs the 'holy trinity' of base flavours in the wok - ginger, garlic and chilli, as well as the Chinese five spice beautifully.

I always use leftover cooked rice or a packet of wholegrain microwave rice for any fried rice recipe and this can literally be from start to finish complete and on the table within ten minutes.

The below serves two for a main dish or 4 as a side dish.

Quick Spicy Beef Fried Rice #MeatMatters

Here's how:

• 250g steak or beef mince
• 250g cooked rice - I use wholegrain
• 3 spring onions
• 1 clove garlic
• Thumbnail piece of ginger
• 1 green chilli
• 1/2 red pepper
• 1/2 yellow pepper
• 2 handfuls peas
• 3 mushrooms
• 1 tsp honey
• 1 tbsp sriracha
• 1 tbsp soy sauce
• 1/2 tbsp fish sauce
• 1 tbsp Chinese five spice
• 1 tbsp sesame oil

Firstly pop the sesame oil into a wok and place on a medium heat.

Finely slice the spring onion and chilli and add to the pan. Peel and mince the garlic and grate the ginger and add to the pan too to create the base flavours.

Now prepare the vegetables - chop the peppers into small squares, roughly chop the mushrooms and measure out the peas ready.

The peppers can go into the wok now and allow them to gently cook.

Once the base of the pan is sizzling away, add the mince, and season quickly. Add the Chinese five spice at this point and use a spatula to move the meat around and break up a little in the pan, and ensure it all takes on some of the lovely flavours in the pan.

Now add the rice, mushrooms and peas and stir well and at this point add the soy, fish sauce and honey and allow it cook through for a few minutes. For a final blast of flavour and heat add the sriracha - to your taste. We love it really spicy so I'd go in with a tablespoon, then taste and adjust accordingly; remember you can always add more but you can't take it away. Enjoy!

This post is an entry for the #MeatMatters Challenge, sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here! https://www.simplybeefandlamb.co.uk/

Soutzoukakia - Greek Meatball Bake #MeatMatters

If you regularly visit my blog you’ll know that I love Greek food so when fellow-blogger and long-time acquaintance and friend, Ruth from Rock N Roller Baby posted on Twitter about the BritMums and Simply Beef and Lamb #MeatMatters cookery challenge incorporating beef or lamb as an ingredient in a 30-minute meal, I knew instantly what I should share.

Soutzoukakia can be found all over Greece; and apparently the lightly spiced meatball bake was brought into Greece with the arrival of refugees from Asia Minor – or Smyrna, what is now known as Izmir. They are tender meatballs in a rich and intensely flavoured tomato sauce and they are delicious.

You can use pork, beef or lamb mince but I chose to use beef as it results in soft and tender, melt-in-the-mouth and really delicious meatballs. What’s more, beef is a rich source of protein and iron, so not only does it taste great, but it’s also good for you.

The soaking of a couple of slices of bread in red wine, seems a strange action, but please persevere, it really does make juicy and tender meatballs.

It’s not necessarily traditional to either bake or add the feta cheese to this dish, but it’s my twist and I think it is a great showcase of how versatile beef can be as an ingredient. Beef mince in particular is a great and adaptable ingredient – some other Greek dishes I make using beef mince include Moussaka, Pastitsio – The Greek Lasagne.

We had this with rice but if you had some fresh crusty bread, flatbreads or pitta these would be well appreciated to mop up the leftover juices which are so tasty. 

This is a great family meal to make with children too - it doesn't matter if the meatballs are oddly shaped, the children will love getting involved and be proud to serve up something they've made together too.

I made everything in the same skillet – first searing the meatballs on all sides and then removing them from the pan, as I think it adds a lovely flavour to the sauce and saves on washing up, but if you wanted to speed things up, prepare your sauce in a separate pan.

The below serves a family of with leftovers for lunch the next day and is ready in thirty minutes – if you don’t dawdle. 

Soutzoukakia - Greek Meatball Bake for BritMums #MeatMatters

Soutzoukakia - Greek Meatball Bake #MeatMatters

Here’s how:
The meatballs:

• 700g beef mince
• 2 large garlic cloves
• 2 slices bread (I use wholegrain) soaked in a couple of tablespoons of red wine
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp dried oregano
• ½ tsp salt
• Lots of fresh black pepper
• 3 tbsp olive oil
• 1 egg, already beaten
• 2 tbsp plain flour
• Salt and black pepper

For the sauce:

• 1 carton passata
• 1 white onion
• 1 garlic clove
• ½ glass red wine
• 1 cinnamon stick
• 1 tbsp tomato puree
• 1 tsp honey
• Pinch salt
• Generous seasoning of black pepper
• 100g feta cheese

Begin by removing the crusts from the bread and popping into a shallow bowl with the couple of tablespoons of red wine. Ensure they both become immersed. At this point turn the oven onto the highest setting – about 250.

Now place the olive oil into a skillet or pan on a gentle heat and begin making the meatballs

Mince the garlic and add to a large bowl. Add the mince, the cinnamon, cumin, salt, pepper, oregano and egg. Now break up the winey bread and add to the mixture and bring it all together. Do not be tempted to knead it for too long as it will become overworked and you’ll end up with tough meatballs.

Once the mixture is simply combined, begin by rolling out 12-15 long meatballs – in a kofte shape and setting aside. 

The prepared meatballs ready for searing #MeatMatters

Put the flour into a small bowl or plate and season with salt and pepper. Roll each meatball into the flour and add to the skillet to brown all over. 

Frying the soutzoukakia meatballs #MeatMatters

Turn them after 30 seconds or so and ensure they are sealed on each side of the meatball, but cooked through. Another tip is to not overcook at this stage – they will finish cooking in the sauce, and if you overcook now, again, you’ll end up with tough and chewy meatballs instead of melt-in-the-mouth.

Whilst the meatballs are cooking, finely dice the white onion and mince the garlic for the sauce and get the other ingredients ready – measure out the wine, grab the cinnamon stick and get the honey out ready.

Once the meatballs are browned, remove them and place onto a plate.

Now throw the onions and garlic straight into the skillet – you shouldn’t need any extra olive oil at this stage – but gauge it by what is left in the pan and obviously if you are using a different pan add 1-2 tbsp.

Once the onions are soft turn the heat right up and pour over the wine. Cook for a minute or so and then add the passata, cinnamon stick, tomato puree and honey and season generously.

Allow the sauce to cook at a high temperature for five minutes. Then return the meatballs to the pan and gently turn them over a bit so they are fully immersed in the sauce. Cook for a further few minutes.

Now take the feta cheese and simply break off chunks or crumble over the top – you want a mixture of some bigger bits and some tiny crumbles.

Now place into the now piping-hot oven for a final blast. This will only take a few minutes for the feta to melt down.

Remove from the oven and carefully place onto a safe surface as the skillet will be very hot, and serve over rice, mashed potato or even with pasta. Enjoy! 

Family meal time Soutzoukakia #MeatMatters

This post is an entry for the #MeatMatters Challenge, sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here! https://www.simplybeefandlamb.co.uk/ 

Slow Cooked Beef and Lentil Curry

This curry is a slow cooked sensation; warming, hearty and filling with plenty of goodness.

This dish is filling on it's own but can also be served with some rice or breads.

Using braising steak, makes it an economical family meal, but it does take a few hours to cook. It takes very little preparation though, I like to cook it on a Sunday, for dinner on Monday or Tuesday. There’s nothing better than returning from work to such a delicious, already-prepared meal.

The below serves 3-4

Slow Cooked Beef and Lentil Curry

Here’s how:

• 400g braising steak
• 6 sping onions
• 3 garlic cloves
• 2 chillies
• 3cm piece of fresh ginger
• 1 tin tomatoes
• 400g passata
• 2 tsp ground cumin
• 2 tsp garam masala 
• 2 tsp turmeric
• 150g red split lentils
• Rapeseed or groundnut oil
• Water
• Salt and pepper to taste
• Handful fresh coriander leaves
• 1-2 tbsp natural yoghurt (optional)

Firstly drizzle about a tablespoon of the oil you’re using into a heavy bottomed pan and place on a low heat.

In the meantime, finely slice the spring onions, garlic, chillies and ginger and add to the pan to offer some great base flavours.

Whilst these are sauteeing in the pan, take the braising steak and cut into large chunks. Take the salt and pepper (I use white) and season generously. You can omit the salt if preparing for small children.

Add to the pan to sear, turning to ensure every side of the meat pieces are browned.

Now add the chopped tomatoes and passata, stir well and continue to cook on a low heat for an hour. Ensure to stir every so often, to make sure it isn’t sticking to the bottom of the pan.

Rinse and drain the lentils and add these to the pan now, cook for a further 1.5 hours, continuing to stir every so often. If the liquid of the dish reduces significantly and you're worried about it being too thick, add a little water.

Before seving with your choice of accompaniments, roughly chop the coriander, retaining a few leaves for garnish, and stir through the chunky curry.

Once dished up, add the yoghurt on top and scatter over the remaining coriander leaves. Enjoy!

Slow Cooked Mexican Beef

I'm a real advocate of cooking things low and slow, either on the hob or in the oven; it can really yield some fantastic results and this beef dish, was an experimental triumph.

I used braising steak here - an economical cut, but you could use skirt, shin or any other tougher cut that benefits from slow cooking.

I served this with a quick homemade guacamole, a dollop of sour cream, some sliced jalapenos and a simple salad, but it would go equally well with rice or a filling for a tortilla.

The below serves 3-4 adults.

Slow Cooked Mexican Beef

Here's how:

• 350g braising steak
• 1 white onion
• 1 yellow pepper
• 1 green pepper
• Tin of good quality plum tomatoes (I use Cirio)
• 150ml chicken stock (I use Knorr)
• 1 large clove garlic
• 1 red chilli
• 1 tbsp chipotle paste
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp celery salt
• 1/2 tsp dried oregano

For the quick guacamole:

• 1 ripe avocado
• Juice of 1 lime
• 1 clove garlic
• 1/2 red chilli
• Pinch sea salt

Place the oven on at 180 degrees for the moment to pre-heat.

Now prepare all of the vegetables - slice the onions and peppers and place into a casserole dish with the tomatoes.

Add all the seasonings and set aside for the minute.

Now drizzle just a little oil in a pan, and quick-fry the braising steak to just sear and brown the meat.

Once browned, place into the casserole dish, and cover with the chicken stock.

Give a good stir, place the lid (or some foil) on top and pop into the oven for 30 minutes.

Now remove from the oven and stir, then place the lid back on and return to the oven. In the meantime turn the oven down to 150-160 degrees and set a timer for 3 hours.

If possible, check the dish every 30 minutes and stir, to ensure the meat is still immersed in the liquid and avoid it drying out at all.

When you remove the dish from the oven, check the meat with a fork and spoon to see if it will easily fall apart; if not return to the oven for a further thirty minutes. Then remove from the oven and leave to stand with the lid on for a few minutes.

Whilst standing, this is the time to prepare your salad and any other accompaniments.

If preparing the guacamole, simply slice the avocado and use a pestle and mortar to bash up a bit. Crush in the garlic and slice the chilli as fine as you can, then squeeze over the lime juice and stir. Garnish with sea salt before serving.

Enjoy!

Tip: if you have more time, make a chunkier guacamole with chopped red onion, tomatoes and coriander - the one above is a quick one that can be ready in two minutes.

Lunch at Oblix, The Shard

Last Monday, I enjoyed a gorgeous, impromptu lunch at The Shard's Oblix restaurant with my friend Tatum and our two little ones.

We were in the area to visit the London Aquarium and decided to try this rather than the flurry of chain restaurants we wandered past along the Southbank.

Considering it was Monday lunchtime, and a dreary day, the place was buzzing, mainly with what looked like business lunches, and as it's a smart place; we were impressed by how welcoming and accommodating the staff were to Bridget and Cruz, a pair of cheeky toddlers. They were really helpful sorting highchairs and that was the first tick for me.

The views over London are great, but it was a pretty grey day, so we didn't choose the best day for that.

Tatum and I shared a range of small plates, which was a great way to enjoy lunch together, as there was a wide variety of delicious plates to choose from. Every plate was artfully and carefully considered in terms of presentation too.

We had a flatbread topped with smoked salmon, rocket, cream cheese, chives, lemon and some sea salt and every taste was delicious. The babies thought so too. 

Smoked Salmon, Rocket, Cream Cheese & Chive Flatbread at Oblix

A crispy chilli squid with lime was one of the best I've had in a long time, it wasn't over seasoned and it wasn't overcooked; just done to perfection and a burst of delicious flavour in every mouthful. 

Crispy Chilli Squid with Lime at Oblix, The Shard

The soft shell crab was to die for too - a taste of the sea brought to life with a gorgeous hint of chilli infused mayonnaise.

Soft Shell Crab at Oblix, The Shard

We had a plate of seared beef, which was just browned at the edges, as the name suggests, topped with truffle and girolles and was served with a sweetcorn jus or reduction. I cannot stress enough how beautiful this was both in appearance and flavour, the meat just melted in the mouth, delicious. 

Seared Beef with Girolle and Truffle at Oblix, The Shard

Our final dish at Oblix was burrata - after my recent trip to Rome I'd been craving it and it's not available in too many places here. Soft, creamy and fantastic, the burrata was served with fresh datterini tomatoes; a perfectly sweet, small variety, with basil leaves, a drizzle of a balsamic glaze and a great olive tapenade. Our standout dish for sure. So simple yet so stunning.

Burrata at Oblix, The Shard

We also had some chips as a finger food for the two tots which were also rather tasty and some beautiful freshly baked bread too.

Oblix is an attractive proposition, stylish setting, winning menu that delivers on both taste and appearance, views over the city and attentive, knowledgeable staff. With an open kitchen and views into the pastry kitchen, the butchery area and the open grill, aside from the other guests it sets a great atmosphere too.

The staff at Oblix were great with the children, didn't mind them having a few snacks we'd brought along with us or the mess on, and under, the table that comes with two feisty toddlers.

The meal with service at Oblix came in at £120. Money well spent, and I’ll be sure to return to try the dinner menu.

A London Lunch No 6: Hummus Bros, Soho

As regular readers will know, Soho is my general stomping ground, whether work related or otherwise. The area is undoubtedly my favourite part of London, and some of my preferred eateries, not to mention watering holes, exist in this area.

Wardour Street is host to numerous delights and for a delicious and filling lunch I can thoroughly recommend Hummos Bros.

Open since 2005, it pretty much does what it says on the tin and makes bloody good hummus, with a seriously impressive selection of toppings.

My absolute favourite is to have the ‘chunky beef with tzatziki’. This is casseroled, large pieces of beef cooked in a rich stew-like sauce and each time I’ve had this I’ve been in heaven. The meat has been mouth-wateringly tender and falls apart. The beef sits on a bed of the delicious hummus, here it is rather smooth, although not as smooth as commercially produced packet hummus. It has that wonderful garlic hum, without being over powering. Two pitta bread pockets come alongside in a regular dish and all priced at £7.65 – a bargain.

I can never stick to one dish, especially when they are as flavourful and moreish as they are here, so I generally grab either the tabbouleh salad, or if I’m hungover and in need of stodge, the falafel salad – both of which are flavoured with my favourite herb, coriander which just makes everything taste incredibly fresh and, at least to me, delicious.

Although I am often a creature of habit, ordering the same dish when I return to restaurants, I feel almost smug in the fact I can also suggest the chicken, guacamole and mushroom version of the hummus topper, as I have also eaten and enjoyed all of these.  

The concept here is simple and it works. To me, this just proves that a simple menu can work well if you perfect the dishes on there and don’t deviate too much or try to over complicate.

If you’re a lover of hummus, don’t delay, head to Hummus Bros.   

Mooli's

Today after two years of meaning to, I finally made it to Moolis in Frith Street for lunch, with my good friend Steph.

I've seen praise for Moolis from the likes of The Guardian, The Metro and Evening Standard to name just a few, so naturally expectations were high.
Moolis offers roti wraps with a variety of fillings - six in total, with two vegetarian options. Steph opted for the Goan pork with pomegranate salsa and was left so satisfied she exclaimed excitedly halfway through "this is better than Wahaca", where she has recently discovered and loved. I had to agree with her - it had the perfect level of spice for me, the pork had a juicy picquancy and the cooling crunch of the fruit was an idylic partner - scrummy.
I had the Keralan beef with coconut, salsa and yoghurt. The beef was again spiced beautifully, and flaky, spiced pieces simply melted in my mouth. The salsa running through the roti really was tasty and just highlighted the overall freshness of it all - the roti had no grease at all - lovely.
The moolis are quite large so if you're less greedy than Steph and I then you can opt for the mini versions or the salad box (I won't be sharing titbits on what these are like as my apetite is large as regular readers will know).
The moolis are around £5 each and for £1 more you can get either a side dish, a lassis or a fruit juice. We both had a lime and minty affair - which was refreshingly lovely and felt like a sin-free mojito.
I couldn't resist trying a mango kulfi afterwards, which are served on a stick like a creamy lolly. It wasn't that strong on mango flavour to be honest - but it didn't matter, there was enough creamy spiced yumminess to satisfy by sweet craving. It was the perfect finale to a very cheap (£8.50) and very satisfying lunch.
I can honestly say that after more than 6 years of working in London this is one of the best grab-and-go lunches I've had (with maybe the exception of The Japanese Canteen. Chicken Katsu Curry which has helped me survive many a work hangover).
It may have taken me two years to get here - but I will definitely be returning sooner rather than later and if this is Indian street food then get me to an Indian street, and fast.
http://www.moolis.com/