Borough MarketBustling, crowded, cooking, eating. We make sure to visit Borough Market every time we’re in London. It’s open at 8 Southwark St., 10am to 5pm, Monday to Saturday.

I walked through Spice Mountain and bought myself some dried galangal (Thai ginger) and Szechuan peppercorns and kaffir lime leaves and dried cascabel peppers and bee pollen. I was so thrilled to smuggle back those coveted Szechuan peppercorns in my luggage. I’ve since ground a half teaspoon and tasted them for my first time, blended into a stir-fry. I was cavalier about the warmth, at first. Then…my mouth changed, my lips tingled. I drank some water and the water tasted fruity. Dave was freaking out. It was quite a riot.

Globe TheatreThat afternoon, we visited Shakespeare’s Globe Theatre. I had tickets to see Much Ado About Nothing, which was fantastic, set during the Mexican Revolution, of all things. We sat in Bay K in the Upper Gallery and enjoyed every bit of the show.

Shakespeare Mosaic

Regent StreetFor dinner, we made reservations at Veeraswamy, at 99 Regent St. Dave and I have visited this Indian restaurant before and always feel good about it. It’s fancy, expensive, high-end, but welcoming, all the same.

We drank cocktails and wine, ordered rice and raita and naan. I remember crab cakes, angara tikka, amritsari chops, and lamb biryani. It was a decadent treat, a celebration of “classic Indian.”

Cheese, Marmite & Bacon Sausage RollsThe August 2017 issue of Delicious magazine features a bit on the “Best Bakes for Afternoon Tea.” I’ve taken the pleasure to indulge in the following recipe.

Cheese, Marmite & Bacon Sausage Rolls
Delicious, August 2017
Makes 8 rolls

1 Tbsp. olive oil
1/2 red onion, finely chopped
7 oz. ground pork
3 slices bacon, roughly chopped
1 Tbsp. Marmite
1.75 oz. cheddar, grated
Plain flour for dusting
13.25 oz. puff pastry
1 egg, beaten
1 Tbsp. poppy seeds

Heat the oven to 400 degrees F and line a baking sheet with parchment paper.

Heat the olive oil in a frying pan over medium heat, add the onion and garlic and fry, stirring often, until softened and starting to brown. Tip into a large bowl.

Add the ground pork and bacon to the bowl with 1 tsp. Marmite and season with black pepper. Marmite is salty, so you shouldn’t need to add extra salt. Mash together using a fork or squeeze with your hands, then stir in the cheese.

Lightly dust the worktop with flour and roll out the pastry into a large rectangle, about 17.5 inches by 10 inches, then halve lengthways to create two long rectangles. Divide the remaining 2 tsp. of the Marmite evenly between the pastry pieces, spreading it down one side and leaving a generous border.

Divide the pork mixture in half and roll each piece on a floured worktop to make two long sausage shapes. Make sure they’re an even thickness so the sausage rolls are all the same size.

Put one of the pork lengths onto one of the pastry strips, directly on top of the Marmite. Brush the exposed pastry with a little beaten egg, then fold the top half over the pork and use a fork to crimp the edges closed. Repeat with the second pastry strip and pork filling, then cut each sausage roll into four smaller pieces.

Put the pork rolls on the lined baking sheet, then brush the tops with the remaining beaten egg. Make several diagonal slashes in the top of each roll, then sprinkle with poppy seeds. Bake for 30-35 minutes or until golden brown and cooked through. Some of the cheese and Marmite might have oozed out, but this adds to their rustic charm. Remove from the oven and eat warm, or leave to cool and enjoy as a snack.

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Gratifyingly unfussy to prep. Puff pastry is always forgiving, so get your hands on it, roll it out, stuff it and shape it. You’ll win with the flavors of sweet onion + the funky combo of pork and bacon and Marmite and cheddar. Poppy seeds are exciting when stuck to flaky pastry.

Stay tuned for more travel tales from CamilleCooks.