New Year's Eve carries a notorious reputation for culinary pressure and potential kitchen meltdowns. Itamar Srulovich of London's beloved Honey & Co knows this all too well from his years in restaurant kitchens, where ambitious menus led to caramel-slicked nightmares and the desperate offer of a takeaway pizza to placate disappointed diners.
From Restaurant Chaos to Domestic Bliss
After swearing off high-stakes NYE service, Srulovich and his partner discovered a new, magical way to celebrate from their London flat. They found they had a panoramic view of the capital's fireworks displays, from Battersea and Clapham to the coordinated shows over Waterloo and London Bridge. This treasure inspired a shift in philosophy: New Year's Eve should be festive without the fuss.
The key to their now-tranquil celebration is a simple, abundant, and forgiving buffet. The star of the spread is a one-pot wonder: chicken and rice served with the vibrant Iraqi condiment, amba.
The Star of the Show: Chicken & Rice with Amba
This dish is designed for ease and flavour. One kilogram of boneless chicken thighs is seasoned with cumin, paprika, turmeric, and sea salt, then seared. It's cooked with a base of sliced shallots, carrots, fennel, and garlic, before being combined with jasmine rice.
The defining element is the 100 grams of amba, a tangy, funky Iraqi condiment made from fermented sour mangoes and spices, which is mixed with boiling water and poured over the rice before the pot goes into the oven. "A bit like a firework for your palate," as Srulovich describes it. For those who can't find amba, chunky piccalilli makes a worthy substitute.
Building the Perfect NYE Buffet
The one-pot centrepiece is served with an array of sides that allow guests to build their own plates. The ideal accompaniments include:
- A fresh chopped salad for brightness.
- A selection of pickles for crunch and heat.
- A bowl of tahini sauce, Honey & Co's never-fail default.
- Extra chilli sauce and lemon wedges.
This approach is perfect for a crowded flat where guests are more numerous than chairs. It creates a sense of festive abundance while allowing the hosts to actually enjoy the evening and, crucially, the view of those London fireworks.
The complete recipe, which serves four as a main or eight as part of a larger spread, involves oven-baking the assembled pot for 25 minutes at 200C (180C fan), followed by a 10-minute rest. It's a strategy that guarantees a happy New Year, free from kitchen disasters and full of flavour.
