Cook
London
Kwame Asante
Kwame runs a twelve-seat supper club in Peckham and writes Octavo’s At the Table recipes. He cooks West African food through a Portuguese pantry.
In the magazine
Recipes
Salted lemons, three ways
One jar on the shelf, three dinners on the table. Kwame Asante’s preserved lemons, and what to do with them all winter.
Words by Kwame Asante
Recipes
Anchovies under salt
The simplest preserve there is, and the one that teaches you most about patience.
Words by Kwame Asante
At the Table
A long table in Puglia
The menu for the end of harvest: twelve dishes, forty people, one very old olive tree.
Words by Kwame Asante
Recipes
Charred radicchio with blood orange
A plate for the end of winter: bitter leaves, sweet fruit and too much good oil.
Words by Kwame Asante
Octavo
A quarterly of food & culture
Printing p.001