Can you introduce us to N5 and yourselves?

N5 Kitchen is a catering kitchen & café based near Finsbury Park. We have been catering for around 8 years now, making breakfast and lunch for photoshoot crews and offices. We opened the café in January last year to make our food available to the public.

How do you source your ingredients and inspiration?

We are constantly getting inspired – eating out at lots of restaurants and basing most holidays about what we are going to eat for breakfast, lunch and dinner. We write our menus every 4 weeks and will sit down as a team, pouring over the reams of cookbooks we have on our shelves in the café to come up with new dishes.

How important is community to N5?

Our little N5 Kitchen community is everything – we love all our regulars who come in for coffee, lunch or cookies. It’s been such a joy to see our customer base grow during the first year of the café being open and getting to know everyone (dogs included!) from the local area. We just hope we can help brighten people’s day – hopefully the free mini cookies with coffee help towards that!

How does falcon enamelware work with how N5 operates?

We use lots of the enamelware in the café, from mugs to plates, jugs and bowls. For our catering, the larger serving dishes are perfect for putting together lunch spreads for our clients to tuck into.

What is your favourite Falcon Product?

The new tumblers are adorable, with a range of colours they are so cute as water glasses for a dinner party or for taking on a picnic.

Do you have anything exciting coming up?

We are planning a pop-up in the city, recreating the café so people can get lunch and delicious bakes whilst at work. We can also deliver our breakfast and lunches to offices across the city for meetings or treating your team!

Are there any local eateries/shops local to you that you would recommend?

We recently went to Clay Time on Blackstock road for a pottery painting session which was so fun – such a relaxing way to spend a couple of hours. Food wise, Baban’s Naans and the burger at the Plimsoll are unreal.

For the salad

• 4x Salmon fillets
• 300g radishes Radishes
• 200g asparagus (snap off the bottom end)
• 200g green beans
• 200g Blanched peas
• 1kg Boiled new potatoes
• 2x free range eggs
• 2x baby gem lettuce
• 150g pitted olives

For the vinaigrette

• 1x small bunch tarragon (parsley or basil would also work well. Or a mix!)
• 1x tablespoon dijon mustard
• 1x splash red wine vinegar (you can substitute with other vinegars or lemon
• juice)
• 70g olive oil (approx)

Pre heat the oven to 200’C.

In a pot, cover the new potatoes with water and a generous pinch of salt and bring to the boil. They are cooked when you can easily push a knife through the middle. Drain and let them sit.

While the potatoes are boiling, get another large pot of water onto boil and add a pinch of salt. Once bubbling, blanch the asparagus & green beans for 2 minutes and then plunge into very cold water and set aside.

Add the egg into the boiling water for 7 minutes, remove and add into the cold water with asparagus & beans.

Once the oven is up to temperature, put the salmon on an oven tray lined with parchment and season with olive oil, salt and pepper. Roast the salmon for 12min-15min depending on the size.

Quarter the radishes, slice the gem in half vertically, peel the egg, drain the asparagus & beans.

 For the vinaigrette, blitz the herbs & olive oil. In a bowl whisk the mustard & vinegar and then slowly pour in the herby oil whisking well as you go.

 This should create a thick, glossy vinaigrette. Add a spoonful of vinaigrette to the potatoes with salt and black pepper and toss them, smashing them a little as you go.

Serve on a large, flat (falcon enamelware) dish. Arrange each element in little piles

with a bowl of the remaining dressing on the side.