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Lizzie Mabbott

@hollow_legs

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🎥 freelance producer
Travel & Food
🇬🇧 x 🇭🇰
Kiddo food at @hollow_little_legs
📍London

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If you missed out on @oishinboy’s Canto Thai piggy bbq, get to his page and turn notifications on. I’m not sure I know of any chefs who hit the flavourbomb quite as well as Lap, as well as being a master of the bbq. And of pork. And Thai flavours. And Cantonese techniques. He’s really good at seafood too. Anyway, fan girling aside - - siu yuk jowl miang, was a fantastic mash-up of cuisines- green apple and mango with green chilli lime leaf sugar; spicy, sweet and sour, a great opener and made our eyes pop- char siu iberico, oh how I wished for a hunk of this to take home and eat over hot rice - laab boudin with accoutrements; kerela bitter melon and steamed okra, no prisoners taken- suckling pig with peanut curry and charred greens, also with lardo rice (not pictured). On paper, it sounds too rich. It was possibly too rich. None of that mattered though because it was utterly perfect, thin glass like skin that could be cut through like butter 😍- pig fat flan with a black sesame tong yuen- a perfectly judged sliver to round off the meal. by @hollow_legs

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18 days ago

When people ask me for restaurant recommendations, especially in London’s ever-evolving landscape, I’m pretty stumped. I only ever suggest @qualitychop or @qualitywinesfarringdon because those are the only places I go now; they are the places I trust will always feed me deliciously. Friday’s birthday celebration for my partner was no different, a gorgeous meal through and through. Don’t assume you have to be a meat lover to enjoy a meal here; this time it was the vegetable dishes that really wow’d me.- special fancy cucumbers with special fancy peaches, jalapeño, the smoothest fluffiest ricotta and a gorgeous pool of olive oil - crab ravioli, the filling was so densely packed and it was giving hints of Chinese dumpling. Loved the bisque so much, I could not believe the table next to us ate the pasta and left the rest - were they scared of staining their crisp white shirts?- tempura aubergines, honey and lemon mayo. Omg. Love love love. Shatteringly crisp, the lemonyest mayo. - ‘nduja scallop, a beautiful bite- salad of the best tanginess and crunch- mangalitza pork chop, just a beautiful piece of meat and those famous spuds- peach sorbet with a generous pour of rum I’ve been coming to quality chop for over 10 years now, and I can hand on heart say it’s better than ever, truly. 💕💕💕 by @hollow_legs

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20 days ago

What does @ben_marks_perilla do to his salad leaves to make them so delicious? They are translucent like they’ve frozen to the back of the fridge but without the degradation that brings, but instead entirely infused with the dressing. It’s WITCHCRAFT and i’ve been musing on it for several years, ever since I first had it at @perilladining. Lunch at @morchelladining, the newest sibling was a delight, full of greenery and impressive tarts with lovely green splodges and tangles of complicated leaves. Asparagus and wild garlic cavatelli was so beautiful the camera couldn’t look it directly in the eye and hid shyly behind the show-off leaves, and a pork jowl was insanely crisp, yet with a clever blanket of fruit. The bread is not to be missed either. Lovely catching up with @_lucy__kelly_ 💕 by @hollow_legs

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2 months ago

We went to @lardolondon, where the effervescent @martasandini is now cooking, and what a meal! They arranged for us their biggest hits and it was a flavour sensation.Open lasagne of confit rabbit came with vibrant verdant pasta, in a puddle of brown butter jus, so rich and luscious I could have drank it from the spoon. Tomato and roasted apricot salad was a beautiful thing, as well at Marta’s hit spring roll, from Naughty Piglets now at Lardo - it’s a chonky guy, crisp and drizzled with chilli oil made with chipotle, bathed in Parmesan cream. It’s filled with potato and cabbage; every bite I took my brain got confused and then delighted by this smash-fusion. Brizza was our bread course, a deep fried puffy dough drizzled with confit garlic butter and Parmesan, and judging by how soft yet crisp it was, I am convinced the pizzas here will also be bangers.One I would probably skip was the white asparagus with potatoes and fontina; I’m just not convinced one should bread and fry white asparagus, the texture became very woody and the delicacy of the asparagus was lost. But tirami-choux! That’s a concept I can get behind. Filled with cream, bathed in a sweet coffee syrup, the light pastry gave way easily. At £21/27 for the two/three course menu, this really is one of the best value lunches (though the lasagne is on the dinner menu, definitely worth coming to for that!) Marta’s enthusiasm for flavour really translates across the page and graced our table; a hint of fusion, deeply rooted in Italy. #invite by @hollow_legs

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2 months ago

Absolute vibe-fest at @themacbethhoxton last week, it was buzzing and the food was 💥. I still think about that prego in peppercorn sauce daily, a lil’ steak sandwich swooped through the rich sauce. Piri chicken with sauce on my friend’s sleeve with plump buttery rice, fork tender pork vindaloo with flaky roti, garrrrlicky roasted baby spuds with mayo, and one of the best dressed salads i’ve had in a while. Get yourself down there 🏃‍♀️ by @hollow_legs

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2 months ago

Our little cookbook for little cooks is out in paperback tomorrow! We’ve moved away from the Eggy title an into something a little more prescriptive. If your little ones or anyone else you know keen to introduce kids to the kitchen via fun ingredients ideas, recipes and cute illustrations, then this book is the one! Available at major retailers for pre-order, it’s out tomorrow 💕 #kidsbooks #cookeryforkids #cookbooks #kidscookbooks by @hollow_legs

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3 months ago

Recent eatings, feat. a whole lotta noodles: - breakfast udon with gochujang tofu, and a creamy sauce make with leftover cauliflower puree pimped with ponzu. Yeah it was weird but damn it was tasty.- lunches at @uk_yakinikulike - their set lunch is a steal and who doesn’t like barbecuing their own lunch?! The pork neck + garlic butter + chopped chillis + lettuce sides are the move here.- Easter break with @sodopizzalondon - their set lunch green salad is one of the best, such interesting leaves, we love - and the perfect meal for eating one handed after an exhausted chaos agent has fallen asleep in your arms - Easter lamb- tofu chilli ramen at @tonkotsu.ramenbar, my most ordered dish- @bigbowl.london - a buffet where you can add unlimited to your bowl of noodles and every time I promise myself I won’t be indecent and every time I eat way too much- the rougaoma and biang biang noodles at @jwd.noodle in Canary Wharf - my son enjoyed it so much we spent an entire bedtime spit-balling how to make that flaky bread at home- Jude defies convention by @hollow_legs

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3 months ago

Chinese steamed eggs is a dish that’s close to my heart, one of my favourite comfort dishes that transports me straight to my childhood. Often it’s made as a 3 egg extravaganza, with century egg and salted egg, but more recently i’ve seen more takes on it including adding clams, prawns or tofu. I once made a mapo tofu sauce to pop on top and it was great. Here I used that silken tofu you get in a tube, nestled into the bowl and the egg poured on top.For this dish, the water to egg ratio is important but doesn’t have to be an eggxact (sorry) science. Just use the egg shells to measure the ratios.I recently discovered the @instantpotuk cooks this perfectly, so here’s the method - use a steamer if you don’t have one.1 tube of silken tofu3 eggs300ml or so of chicken or veg brothLight soy sauceSesame oil Sliced spring onionCrack the eggs in half and add the egg to a bowl, reserving the shells. Using the egg shells, add 1.5x broth to the egg mixture - so for each egg, use the egg shell half to scoop the broth up, one for each half and then a 3rd using one half only. Does that make sense? So each pair gets 3 scoops. Whisk the egg broth mixture well, then pour over the tofu through a strainer. Cover tightly with foil. Add 1 cup of water to the instant pot, set the trivet up and lower the dish into the pot. Cook on normal pressure for 7 minutes, natural release and it’s done. Drizzle with sesame oil, soy sauce and the spring onions. Some like to heat oil up and then pour the oil over the spring onions, which is also a good option! by @hollow_legs

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3 months ago

I’ve always thought zucchini fritti was a strictly restaurant-only dish but when the craving took me yesterday, I realised it’s actually quite simple and they were SO GOOD I ate the first batch while I was frying the second 🙈Probably serves 4 but the 2 of us ate them all 2 courgettes, cut into thick matchsticksTable saltMilkOil for fryingPlain flourSmoked paprika Black pepperLemonsSome sort of garlicky yoghurt dipKitchen paperToss the courgette sticks in fine salt and place in a colander for 15-20 mins. Rinse and pat dry in kitchen paper. Add to a bowl with milk, then heat up a frying pan with 4cm of oil on a medium heat. In batches, toss the courgettes in a mixture of plain flour, smoked paprika and black pepper - enough so the flour looks rosy. Add the sticks to the pan of oil and fry until bronzed. Remove to either a fine mesh rack or kitchen paper and sprinkle with salt. I found chopsticks to be the best tool for the job. Repeat until complete. Serve with wedges of lemon and a garlicky yoghurt dip. by @hollow_legs

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4 months ago

Did a little private cheffing for @the_silktable’s Chinese new year celebration. Lots of little plates for standing snacks with mahjong and soju drinking, the real hero of the day was our KP! (And blue roll. Always blue roll). Crispy pork belly, mouthwatering chicken, char siu with green apple and mooli salad, and fried turnip cake tossed in XO sauce. We also had nian gao but that just does not photograph well 😂 always a privilege and a treat to be trusted to cook for events, I absolutely love it 🥰 by @hollow_legs

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5 months ago

It took @farha.london about a million years to refurb and open, and then they were so popular they had to shut again to reconfigure their kitchen to cope with the demand but today I finally made it there - some seriously talented bakers in da house, which is why the pastries are soooo f’ing good. £6 a pop in the straddle between Leyton and Stratford could raise an eyebrow or two but it was worth it. Saffron poached pear on vanilla rice pudding and pistachios, aubergine and muhammara, and a pickled onion za’atar number, and a chai cream stuffed bun. All fantastic. Already a queue 6 mins after opening. I hope they continue the success! by @hollow_legs

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5 months ago

Most, if not all, parents who don’t have access to help with their children (beyond the school / nursery situation) will tell you that the best gift we can receive is the offer to take them off your hands for a little while. We’ve both had time away from them but together? A whole evening? That hasn’t happened since 2019. So we are immensely grateful to my sister and my bro-in-law when this offer was extended to us ❤️ What a Christmas treat! We checked into the @rosewoodabudhabi to laze by the pool, use the gym, watch tv in bread, eat salad and pickles for breakfast and generally just BE. That evening we also headed over to @99sushibaruae, a short 5 min stroll down the promenade, for a super fancy sushi meal. Chawanmushi gilded with uni and caviar, a sashimi platter, several rolls and gunkans and the carabinero, cooked two ways - a flamed prawn body and the head cooked and seasoned with soy sauce. One of my best bites (slurps?) of 2025. If you have parent friends in your life who are away from family help, do check in on them - we are hanging on by a thread 😅 by @hollow_legs

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7 months ago