Just near to the heart of London is the first UK restaurant of the US chain PF Chang. The location is a former jazz club on the edge of Chinatown and has been designed like an upmarket New York restaurant with exposed pipes zigzagging the roof overlooking a large bar occupying the lefthand side of the room and high tables on the right. A little further down the restaurant there are lower tables for a more romantic meal, and at the end there is a spacious open kitchen where the chefs buzz around weaving their magic.

We visited on a Wednesday night and despite it being early in the evening the bar, high tables and lower tables were full of people and there was a lively buzz of people having a good time. We were led to our table and once seated selected a cocktail from their ‘Bar Lab’ whilst perusing the menus. PF Chang prides itself on the quality of its ingredients and that it is sourced locally and the selection makes choices difficult.

We started with a PF Chang special the Original Dynamite Shrimp (£13.5), which is described as ‘always imitated, never duplicated’ and is a very generous portion of crispy tempura battered shrimps, spicy Sriracha aioli and spring onions, served in a cocktail glass. The prawns were fresh and smothered in a lightly spiced sauce and it took all my restraint not to order another one! I can’t imagine how many they produce each evening, as we saw cocktail glass after cocktail glass pass our table throughout the evening, so I am sure the reputation of how good this dish is has got around!

We followed this up with the Original Chang’s Chicken Lettuce Wraps (£9.5) where you take the finely diced rich wok fried chicken, mushrooms, spring onions and water chestnuts and wrap them in lettuce cups to form a healthy pancake. The chicken and mushrooms are well seasoned and the spring onion gives some texture and it is lovely that something so healthy tastes good as well. The next stop on our journey through the menu led us to the indulgent Handmade Lobster and Shrimp Spring Roll (£14.5) where the sweetest lobster claw and knuckle meat, shrimp and chives are lovingly hand rolled and fried. This is all served with a lightly spiced Thai curry aioli. The batter was light and crisp offsetting the soft lobster and crab and the aioli was delicate enough to enhance rather than smother the lobster and crab flavour.

I am now a convertee to sushi and I would recommend the Black Truffle Rainbow Sushi Roll (£10.5) and the Dragon Roll (£9.25). Both are special, and the strong flavours of tuna and salmon encased in perfectly sticky rice was a delight to our taste buds.

After a pause to enjoy our surroundings and a lovely fruity South African Chenin Blanc (£29), we tackled the mains and finally selected the Mongolian Beef (£11.5), rich and tender chunks of Flank Steak caramelised with their signature dark soy sauce and garlic served with spring onion, and the Kung Pao Chicken (£10.5) along with fried rice (£5.25) and Wok Seared Tempura Cauliflower (£4.25), which although being really tasty, was slightly disappointing as it wasn’t in batter which I would expect a tempura to be. The Mongolian Beef was rich and succulent and the Kung Pao sauce nicely piquant without being overpowering.

PF Chang has its own pastry kitchen downstairs (they call it a pastry lab) and it was this kitchen that created our desserts. It is unusual to have such a specialised kitchen but the results are proof that more should as my dessert, the White Chocolate Bomb (£7) was lovely, but my wife’s selection of the deconstructed Lemon Meringue (£6) was spectacular. I am of the opinion that there are too many chefs that deconstruct classic dishes just for the sake of it, and unless the ‘deconstruction’ improves the dish it shouldn’t be done. In this case the deconstruction truly improved the dish and the two types of meringue one soft one crunchy, the balls of lemon ice cream, shortbread, white chocolate and popping candy just danced over our taste buds. We couldn’t tell the staff enough times how delicious we thought the dish was!

PF Chang offers quality food in a modern stylish environment right in the heart of London, and for lovers of Asian food we highly recommend the restaurant - don’t forget to leave room for the desserts as they are worth the visit alone.

Before moving to England, I copied many of my familiar recipes and prepared lists of online cooking bookmarks, and today these are an important element in my British kitchen. Successful results with these treasured American recipes often depend on altering original ingredients and the adjusting cooking details. Trial and error are often my baking methods, so I have learned that keeping kitchen notes is a valuable time saver.

As I follow my American recipes, I refer to my 10 helpful tips of British ingredients, terms for adjustments, substitutes, and replacements.

1. Brown Sugar: Substitute Muscovado (a cane sugar, available in light and dark)

2. Graham Cracker Crumbs, for desserts: Substitute crumbled cookies (British biscuits, digestive biscuits work well).

3. Buttermilk: Plain yogurt is a substitute for buttermilk. (Buttermilk copycat option: Add 1 tablespoon of white vinegar or lemon juice into one cup of milk, stir the mixture thoroughly, and then let it stand for 5 minutes.)

4. Half and half: Substitute with single cream

5. Confectionary Sugar: Same as British icing sugar

6. Measurements: 16 tablespoons per 1 cup (3 teaspoons = 1 tablespoons)

7. Karo syrup (corn type syrup): Golden syrup replacement for corn syrup

8. Semi-Sweet Chocolate: Substitute dark cooking chocolate, chopped bar of dark cooking chocolate can be substituted for semi-sweet chocolate chips.

9. Cream of Tartar: White vinegar works as a substitute for cream of tartar when beating egg whites (1/8 teaspoon per egg)

10. Quick oven setting from fahrenheit (USA) conversion to celsius, fan gas (UK) reduce baking time slightly for fan assisted oven.

• 300F equals 150C, 130C fan
• 325F equals 170C, 150C fan
• 350F equals 180C, 160C fan
• 375F equals190C, 170C fan
• 400F equals 200C, 180C fan

Recipes using self-raising flour will depend on a raising ingredient (leavening agent) which is already included in the self-raising flour to provide volume to your dish. Baking powder, the leavening agent in self-raising flour, can loose that raising ability over time. UK baking staples tend to have less shelf-life time than most US products so remember to check the product date to avoid using expired products. Expired flour products will not produce successful results for your baked foods.

Plain flour does not have a leavening agent added and the shelf life is longer. A quick and easy adjustment to plain flour (all-purpose flour) can make your own self-raising flour when needed. Add 1 tsp baking powder (bicarbonate of soda) into 1 cup all plain (purpose flour), sift together and you now have self-raising flour.

As the days become shorter, I depend on my go to meals, which can be prepared with minimum advanced preparation. This is the easiest pizza crust recipe ever, as it only uses two ingredients. It works! You have pizza crust in minutes. Add your choice of toppings for a delicious hot treat.

Easy Pizza Crust Easy Pizza Crust

(Simple, only 2 Ingredients)

1 1/2 cups self-raising flour

1 cup (227ml) plain Greek yoghurt

Pre-heat oven 170C fan assisted

Prepare only half for smaller size crust Thoroughly combine both ingredients in medium bowl. Cover and let dough mixture sit for 15 minutes.

Spread the dough onto a lightly oiled baking sheet or pizza pan then add the topping of your choice. Bake for approximately 15-20 minutes (Pre-bake and freeze for later use if needed.)

Delicious Lemon Meringue Pie

• Crust

1 1/2 cups cookie/biscuit crumbs

1 tablespoon granulated sugar (white table sugar)

1⁄4 cup (4 tablespoons) unsalted butter, melted

Pinch of salt

• Filling

200 grams soft cheese (substitute for American cream cheese)

1 can (14 oz) sweetened condensed milk

1/2 cup (114ml) fresh or bottled lemon juice

2 teaspoon lemon zest (optional)

• Meringue Topping

3 Egg Yokes

1/4 (4 tablespoons) granulated sugar

1/2 teaspoon cream of tartar (substitute 1/8 teaspoon white vinegar)

(Option: whipped cream topping)

170C fan assisted oven

Combine the crust ingredients in a medium bowl. Press mixture into pie dish and chill. Add the filling ingredients into a large bowl mixing until smooth.

Pour the filling mixture into the prepared crust and chill while preparing the meringue topping. In a medium bowl place meringue topping ingredients and beat at high speed until mixture forms stiff peaks. Spread on top of the pie and bake in 170C fan assisted oven for approximately 10-15 minutes. Watch the pie carefully while baking and remove the pie from oven when the meringue appears lightly brown. Let the pie sit for at least 30 minutes if possible before serving.

I hope that you find my no stress recipes to be a time saver during your busy day. These recipes can be prepared ahead of time – so one less thing to worry about!

Situated in Covent Garden, as well as several other areas in London and around the UK, including Brighton, Bristol, Cardiff, Chichester, Edinburgh, Liverpool, Manchester, and Southampton, Wahaca serves authentic Mexican food, served tapas style, in a lively and informal atmosphere. The restaurant is so popular you can’t book a table after 6pm, so an early arrival is highly recommended!

The menus are in the format of a paper table mat, and they lay out the various options available. Dishes can be served under several categories, including Nibbles, Street Food, Set Menus, Salads and Bowls and Bigger Plates.

My friend and I chose the Nachos with Chorizo from the Nibbles section, which cost £5.75 and are made up of nachos with Trealy Farm chorizo, house salsas, melted cheese, tomatillo and avocado dressing. Since the review I have already been back to the restaurant with my family, and this dish was one of the reasons I returned to the restaurant so quickly as they were delicious, and I will be trying to recreate the dish at home with chorizo as it gave the dish a spicy, oily taste which I love!

For our main courses, we chose the Favourite Set Menu which cost £35 for two and included Devon Crab & Avocado Tostadas, Chorizo Empanadas, Sweet Potato & Feta Taquito, Pork Pibil Quesadillas, Buttermilk Chicken Tacos, Mexican Grilled Corn, and Grilled Tenderstem Broccoli. Dishes arrive as they are cooked, rather than coming in an order, and at times can come fast and furiously, but the different flavours all work well with each other, with some being much more spicy than others, but there is a good selection of beers, cocktails and soft drinks to help cool you down!

If ordering from the Street Food section, it is recommended that you choose 2-3 dishes, and these can include Tacos (soft corn tortillas), Quesadillas (flour tortilla, filled, folded & toasted), Tostadas (crispy corn tortillas with fresh toppings) and Platitos (small plates inspired by the market) with fillings such as Grilled Chicken and Avocado, Black Bean and Cheese and Sweet Potato & Feta Taquito.

The Bigger Plate section offers exactly that, a plate of food that is more for one person as an entire course rather than a sharing plate. Dishes under this section include Burritos, Enchiladas and Grill dishes such as Grilled Achiote Chicken, Grilled Sea Bream Ajillo, and Bavette Steak, and these range in price from £12.85 - £13.75.

Vegetarians are well catered for at Wahaca, with a Veggie Set Menu and many of the dishes being filled with various vegetables and cheese.

The prices are Wahaca are also very reasonable, with many dishes being around £5.

The staff are very efficient, especially as they are so busy, but are more than happy to explain and recommend dishes, and are friendly in their approach to their customers.

All in all Wahaca has a great recipe for success, with good food, a great atmosphere and is a great choice for friends and families alike.

66 Chandos Place, Covent Garden, London WC2H 4HG - Telephone: 020 7240 1883 or for further information please visit www.wahaca.co.uk

By Judith Schrut email

Summertime Britain is a food lovers’ paradise, with dozens of festivals, fairs and other tasty offerings where food and cooking take centre stage.

That’s certainly true at the Port Eliot Festival in Cornwall. Enjoying a magnificent setting on the grounds, woodlands and riverside of an historic house and former medieval monastery, Port Eliot has grown a reputation for words, music, fashion, flowers and extremely good food.

Over its four packed days and nights, festival goers can savour a delicious blend of chefs, cooks, bakers, brewers and growers as they share skills, kitchen secrets and top quality eats. Caught by the River and other stages welcome writers, musicians, conversationalists and comedians, Sipsmith Gin Palace hosts jazz parties, martini masterclasses and plenty of opportunities for G&T by the river, and the Fashion Foundation takes fashion to imaginative new heights.

Wellbeing and wildlife have a big part to play at Port Eliot. There are activities like astronomy walks, wild cookery, fire building, flamenco dancing, herbal first aid and wild swimming. You can stop by Larks Haven for wellness workshops, disco yoga, hot tubs and mindful masculinity sessions. We recommend signing up early for the wilderness survival masterclass with award-winning actress Teri Hatcher (aka Susan from Desperate Housewives). This year sees the debut of Wildlings Wood, a magical forest glade where children can dance, sing, frolic and forage all day long.

As nowhere is considered off limits, the Festival also wends its way into Port Eliot House itself for tours, talks and films.

If, like the Hungry Caterpillar, you are still hungry, there’s plenty more on this summer’s culinary menu. You might even say there’s a festival for every food fetish. You can gorge on local oysters, crabs and whelks washed down with champagne at Pommery Dorset Seafood Festival or turn up the heat at the Northeast Chilli Festival. Experience all things sausage at Lincoln’s Sausage Festival or hone the art of keeping vampires away at Isle of Wight’s Garlic Food Festival. And Corfe Castle Food and Drink Festival looks perfect for lovers of romantic castle ruins and spectacular country views.

Further information: Port Eliot Festival, Cornwall, 26-29 July, www.porteliotfestival.com

Image: Glamping, Port Eliot Festival.  Photo credit Michael Bowles.

Mondrian London has announced a programme of American-inspired events throughout the hotel to celebrate July 4th this summer and honour the hotel’s heritage.

The hotel’s restaurant Sea Containers, will draw on its American legacy to create a special 4th July menu, comprising classic American dishes including, ‘Maryland Crab Cakes’, ‘All American Barbecue Ribs’ and for dessert, ‘Strawberries and Cream Donut’. Sitting alongside the menu will be a special Woodford Reserve cocktail and boozy hard shake. The menu will be available to enjoy from 4th – 8th July, alongside the restaurants a la carte menu. Should London be graced with sunshine, guests will also be able to enjoy the American menu on the recently opened Midsummer Terrace, which is located directly on the Thames River path.

Reservations are available online and by telephone so guests can reserve their spot to raise a toast to 4th July at Mondrian London.

Details of all the 4th July activities are available via www.mondrianlondon.com

Mondrian London 20 Upper Ground, London SE1 9PD

Call: 020 37471063