Today we’re joined on Honey & Co. The Food Sessions by Tim Anderson.Tim is a chef, food writer, and broadcaster based in London. Winner of Masterchef 2011, Tim’s cooking is primarily informed by his American heritage and his love for regional Japanese food. Tim was the founder of the Japanese soul food restaurant Nanban in Brixton and is the author of five cookbooks on Japanese cuisine. He is also a longtime regular panelist on BBC Radio 4’s food show The Kitchen Cabinet.
About the Joy Season
The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season,The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.
Tim Anderson's Joy Manual
Dish: Tim's Brother Ben’s Red Sauce (see recipe below!)
Restaurant: Honey & Co.
Book: And Everything Will Be Glad to See You, by Ella Risbridger
Film or Album: Scott Pilgrim vs. the World, sound track
Place: A sunny spot in the garden
Person: Baloo, Tim’s cat
About Our Sponsor
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Sponsor: Blink
Producer: Miranda Hinkley
Sound Mixer: John Scott
Theme Song: Daniel Winshall
Honey & Co. Team: Louisa Cornford & Winnie Thomas
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Ben's Red Sauce Recipe
Olive oil
Medium onion
1 bulb garlic
140g tomato paste
1.6 Kg tinned mutti polpa tomatoes
60g fresh basil
Pepper and salt
Sauté onion and 6 cloves of garlic in a generous amount of olive oil on low heat. Do not burn but cook until very soft. Add tomato paste and tomatoes and pureé all until smooth. Add 30g chopped basil and salt and pepper, plus 1 clove finely minced raw garlic. Simmer for one hour. Add remaining chopped garlic and simmer for an additional hour. Taste for salt and pepper, then let sit overnight for flavours to meld. You can make this a meat sauce by cooking sausage or meatballs in the pan before the first step, keeping all the juices and then adding meat back into the sauce to simmer for the last hour. Garnish with remaining fresh basil. Enjoy.
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