Serving hoppers set up by Chef Emily Dobbs (The Dock Kitchen, Ducksoup, Petersham Nurseries & Spring).
An egg hopper is a typical Sri Lankan breakfast or snack.
Made from a fermented batter of red rice flour, coconut milk and yeast, then cooked in a ‘hopper’ pan.
Emily uses Clarence Court eggs, fresh produce sourced from the market stalls of South Harrow, Tooting & Southall, and local, organic produce wherever possible.
All pickles and chutneys are homemade.
COOKBOOK OUT 2017