Towpath: Recipes and Stories by Lori De Mori and Laura Jackson

  • Porridge, walnuts, brown sugar and butter (page 17)

    from Towpath: Recipes and Stories Towpath by Lori De Mori and Laura Jackson

    • Categories: Breakfast / brunch; Spring
    • Ingredients: pinhead oats; milk; walnuts; unsalted butter; muscovado sugar
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Notes about this book

  • DKennedy on September 22, 2023

    https://www.chelseagreen.com/2021/announcing-the-towpath-podcast-and-a-couple-recipes/

  • DKennedy on September 22, 2023

    https://www.google.com/search?client=safari&rls=en&q=towpath+recipes&ie=UTF-8&oe=UTF-8

Notes about Recipes in this book

  • Porridge, walnuts, brown sugar and butter

    • DKennedy on September 24, 2023

      Possibly the best porridge I have ever eaten, and I made it myself! This is the first recipe I tried from this book. I tripled the ingredients, other than the milk component which I left at the amount meant for one serving. Followed all other steps to the letter. This came out perfectly seasoned, creamy and delicious. Made a ton. Leftovers cold from the fridge is reminiscent of Sephardic sutlatch. Very comforting dish. I served mine with toasted walnuts, peach preserves, and a knob of salted butter.

  • Seville orange marmalade

    • Hansyhobs on February 08, 2022

      Marmalade burnt which is my fault rather than the recipes, but it was taking such a long time to set. I'll try a different recipe last time as this one seemed unnecessarily complicated compared to others.

  • Artichokes, coco beans, cime di rapa and aioli

    • Hansyhobs on March 20, 2023

      Nice but would probably just make with artichoke hearts from a jar next time

  • Turkish eggs

    • christopher_mdvedp on March 28, 2026

      Delicious. The bowl was a little smaller at the restaurant than the bowl that I used which made the 50 g of yogurt for each dish seem a little scant, but it ate really well. I use labne instead of yogurt and it worked really good.

  • Globe artichokes with a mustardy vinaigrette

    • Laurendmck on April 01, 2023

      I made this but I didn't use any lemon because I didn't have any. It's a basic mustard vinaigrette, lovely for dipping the artichokes!

  • Fried eggs with caramelised sage and chilli butter

    • christopher_mdvedp on March 28, 2026

      One of my favorite dishes at the restaurant, easy, surprising house guests with a simple delicious breakfast is always nice

  • Fig leaf cordial

    • DKennedy on October 27, 2023

      The page number for this recipe is actually 180, not 150

  • Confit duck leg, lentils and mustard

    • Hansyhobs on February 08, 2022

      Great recipe but the oven dial got accidentally moved from 130 to 250 which fucked up the duck

  • Lamb meatballs, rose harissa tomato sauce with barley couscous

    • Hansyhobs on October 14, 2023

      Fantastic recipe, the meatballs tasted wonderful. I was trying to use up a jar of harissa and used a lot more than the recipe called for, I could have used even more. I threw in some panko breadcrumbs instead of soaking bread in milk

  • Quince jelly

    • Hansyhobs on March 04, 2022

      I think I cooked it a little too long as it was a bit too hard during the wrinkle test

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  • ISBN 10 1645020126
  • ISBN 13 9781645020127
  • Linked ISBNs
  • Published Oct 07 2020
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom, United States
  • Publisher Chelsea Green Publishing

Publishers Text

Italian-inspired recipes from the beloved East London cafe, along with stories capturing the ebb and flow of community, food, and the seasons.

A lot has changed since Towpath first rolled up its shutters 10 years ago on the Regent’s Canal in Hackney and everything but the toasted cheese sandwich was cooked from home across the bridge. And a lot hasn’t. It is still as much a social experiment as a unique and beloved eatery. What happens when seasonality means you close every year in November, because England’s cold, dark winters are simply inhospitable to hospitality from a little perch beside a shallow, manmade waterway that snakes through East London? What if you don’t offer takeaway coffees in the hopes that people will decide to stay awhile and watch the coots skittering across the water? If you don’t have a phone or a website, because you’d rather people just show up like (hungry) kids at a playground?

Towpath is a collection of recipes, stories and photographs capturing the vibrant cafe’s food, community and place throughout the arc of its season – beginning just before the first breath of spring, through the dog days of summer and culminating – with fireworks! – before its painted shutters are rolled down again for winter.



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