Philp Pell - Restauranteur

November 6, 2008
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I eat very little lunch and try to keep "special" dishes special by not having them too often. I love good wine but probably only indulge once or twice a week.

Fresh cep and onion omelette: Cep are large fleshy mushrooms with a wonderful flavour this time of year.

Crispy aromatic duck in pancakes: Even after 22 years of Kaifeng, this is still one of my favourites.

Egg and chips: There comes a time when only something very basic will do. Steamed sole with ginger and spring onions: The Chinese do this dish perfectly with a light soya sauce.

Häagen-Dazs ice cream: I mix Belgian chocolate and Dulce de leche together and let it melt slowly to release the flavours. Fabulous.

Dietician Joan Wides writes:

It is probably just as well that Philip does not have his "special" dishes too often: with the exception of the sole dish, his choices of fried eggs including omelettes, shredded duck together with its skin, chips and extremely high calorie ice-creams all have a high fat content. He could try using a virtually fat-free sunflower oil and lethicin emulsion cooking spray for shallow frying (and roasting and baking).

Philip has made some healthy choices - walnut oil provides alpha-linolenic acid which is converted to omega-3 fatty acids, fish is a good low-fat source of protein, vitamins and minerals, and mushrooms and a green salad count towards the recommended daily five portions of fruit and vegetables - but he should keep to small portions of rich ice-creams and duck eaten with skin on an occasional basis. Green tea will supply anti-oxidants to help protect against heart disease and cancer and help regulate the immune system.

Philip Pell is the owner of Kaifeng in Hendon, NW4

    Last updated: 4:32pm, September 23 2009