It has been said that the proudly veg-centric menu at Grain Store changed London’s restaurant scene for the better. That menu, known for its signature dish “chilli con veggie”—which happens to be vegetarian and yet leaves even the most committed carnivore craving its heartiness and layered blend of spices—is fed in part by a community garden next door, and made possible by the chef at the helm, Bruno Loubert.

Chilli Con Veggie

120 minutes cook/prep

Ingredients
2 tbsps cumin seeds
2 tbsps coriander seeds
1 large, sliced onion
1 bulb sliced fennel
2 seeds red pepper, removed and sliced
100 g tinned piquillo pepper sliced
250 g button or chestnut mushroom sliced
2 carrots, sliced
2 sticks celery sticks, sliced
6 cloves garlic, sliced
100 ml olive oil
5 springs thyme
2 bay leaves
1 tbsps fresh oregano
1 tbsp sweet smoked paprika
2 tsp chipotle paste
6 tbsps HP Sauce
4 tbsps Worcestershire Sauce
1 kg diced tinned tomatoes
800 g tinned cooked red kidney beans
1 tsp sugar
Salt and pepper to taste
1 lemon
1 handful fresh coriander roughly chopped

Chilli Con Veggie

In a dry frying pan, heat up the cumin seeds for a couple of minutes to release their oils. Remove and repeat this with the coriander seeds. Grind them into a fine powder with a pestle and mortar or a spice/coffee grinder. Place all the sliced vegetables and garlic in a food processor, a few at a time, and whizz until finely chopped. Heat olive oil in a large pot, and cook the chopped vegetables until they start to soften. Add the thyme, bay leaves, oregano, paprika, chipotle, cumin, and coriander, and mix well. Leave to stew for 3 to 4 minutes then add the HP sauce, Worcestershire sauce, diced tomatoes, red kidney beans, sugar, salt and pepper. Bring this to boil, and then lower the heat to a simmer and leave to cook with a lid on for 1 ½ hours, stirring the pot from time to time. Check seasoning and adjust according to taste Just before you serve, stir in the lemon juice and fresh coriander. Serve with brown rice, and if you like, some sour cream

His approach
Grain Store is an innovative and sustainable restaurant and bar by celebrated chef Bruno Loubet, drinks pioneer Tony Conigliaro and the Zetter Group. The restaurant is located on Granary Square at the heart of London's most exciting new quarter, King's Cross. There are no geographical boundaries to the influences that have inspired our eclectic menu; they are a culmination of Bruno Loubet's extensive travels and the years he has dedicated to his beloved vegetable patch. Although many dishes have a meat or fish element, vegetables are given equal billing, if not the starring role. Fermented, sprouting, pickled and smoked ingredients feature alongside the fresh and the seasonal. Flavour above all else is king.