Five of your fashion faves share their best recipes

Since it launched, Buffalo Zine’s issues have covered a range of topics from home interiors, Hackney, and holidays in Spain. Now, it has released its eighth issue – completely dedicated to food. 

Disproving the rumour that people in fashion don’t eat, the issue contains over 100 recipes from the likes of JW Anderson, Donatella Versace, Charlotte Wales, Glenn Martens, Ib Kamara, and even Cher. There are also handy tips on how to present food, light a room, and correctly use cutlery. 

Elsewhere, Another Man’s Ted Stansfield interviews Michele Lamy and Ghetto Gastro’s Jon Gray in conversation about food (obviously), and Dazed’s editor-in-chief Isabella Burley talks about her fave lunchtime spot alongside the likes of Martine Rose, Cottweiler, and Rottingdean Bazaar. Still hungry? The fashion shoots – including images by Dazed 100 photographer Arnaud Lajeunie – also feature plenty of food, alongside some of last season’s most fabulous fashions. 

Here, we share five recipes from some of the issue’s contributors, including Michele Lamy, Harley Weir, Edie Campbell, Eckhaus Latta, and Mica Argañaraz. 

MICHELE LAMY’S LITTLE PEA SOUP

2 medium leeks, sliced

2 medium potatoes

1 bag of frozen petits pois

1 head of lettuce, washed and roughly chopped

Olive oil, to taste

Take one large soup pot and place over a medium heat. Begin by sweating the leeks in olive oil. Once they are nice and glassy (stir continuously to make sure they don’t burn) add the remaining ingredients, stir occasionally and let them warm up in the pot before covering with fresh water. Bring to boil, then let simmer. Once you can easily slip a knife into a potato or they are breaking apart, it’s ready to eat!

HARLEY WEIR’S IRANIAN STEW 

Serves 4

2 onions

1 tsp turmeric

2 tsp cumin

1 tsp crushed coriander seeds.

2 tbsps coconut oil

6 medium waxy potatoes, peeled

1 tbsp Tomato purée

2-3 dried limes, washed and pricked  

1 cup of barberries

4 tomatoes

Almonds, cut into slivers

1 tbsp harissa

Extra virgin olive oil

Salt and pepper, to taste

What’s great about this recipe is that you can use up whatever you have in the fridge instead of the potatoes. I often add sweet potatoes, butternut squash, carrots and sometimes spinach depending what needs eating.

Begin by cutting the onions and fry with the coconut oil on a medium heat until soft, then add the spices and lightly fry for a few minutes until fragrant. Add the potatoes (or substitute vegetables) and brown, then add the tomato purée, the dried limes and enough water to cover. After you have a good simmer going add the almonds, and berries. Cook until the vegetables are tender and you have a velvety stew. I serve it with harissa and olive oil drizzled on top. This meal is not finished for me without saffron rice, a herb salad and an aubergine and walnut dip called kashke bademjan.

ECKHAUS LATTA’S AVOCADO SNACK 

Serves 1

Avocado, ripe

1 tbsp soy sauce

1 tbsp lime juice

1 tsp olive oil

Take an avocado, slice it in half and remove the pit. With the meat in the shell cut ¼-inch lines horizontally on both sides, then vertically. Fill the void where the pit was with soy sauce, olive oil and lime juice and massage shell so all the juices fill the grid. Eat with a spoon.

EDIE CAMPBELL’S BOOZY TRIFLE

Serves 8

For the trifle mix:

4 tbsp raspberry jam

150g Amaretti biscuits or sponge fingers

6 tbsps sweet sherry

200g blueberries, strawberries or raspberries

275ml double cream

1½ tbsps icing sugar

2 tbsps hundreds and thousands

For the custard:

150ml whipping cream

150ml milk

½ vanilla pod, sliced lengthways

4 egg yolks

Fresh mint leaves, to garnish

Make the custard by boiling the whipping cream with the milk and vanilla pod in a small saucepan. Leave to cool to room temperature. Whisk the egg yolks and caster sugar until pale. Pour the cream on to the whisked egg yolks, whisk to combine, then pour back into the same saucepan and cook on a low heat, stirring gently, until it thickens and coats the back of a spoon. Heat the jam for 2 minutes in a small saucepan over a low heat.

Meanwhile, break the biscuits into the bottom of a glass serving bowl (one of those fancy cut-glass ones would be ideal!). Pour over the sherry and let it soak into the biscuits. Next, pile in the fresh fruit and pour the warmed jam over the top. When the custard is ready, cover the soaked biscuits and fruit in it and leave the trifle in the fridge overnight to set.

The next day, whip the double cream with the icing sugar until it forms soft peaks. Spoon it into a piping bag and pipe whipped-cream rosettes all over the surface of the custard. Sprinkle with hundreds and thousands and chill for at least 1 hour before serving.

MICA ARGAÑARAZ’S CHICKEN SANDWICH 

Serves 1

French baguette

Handful of cold chicken leftovers

Dollop of mayonnaise

Dollop of Dijon mustard

1 tomato, sliced

Salt, to taste

Simply smear butter and arrange the ingredients within the baguette. The perfect fashion week on-the-go lunch.