I started writing this on Monday and it's now Saturday. Some people blog effortlessly but my attempts are always thwarted by something or other. I have images stacked up in iPhoto, of subjects I want to eulogize about... one day I'll write about them.

We drove to London on Sunday to visit Simon & Angie at the very successful, 'St Judes in the City' exhibition held at the Bankside Gallery over the past 10 days. Before we hit the river bank, we took a trip to Spitalfields to visit the girls Auntie Miranda at her clothes stall in the market. Just next to Miranda's stall is one of the Leon Restaurants, a chain of eaterys set up by Allegra McEvedy, Henry Dimbleby and John Vincent in 2004.  The food is simple, seasonal, inexpensive, wholesome and tasty and perfect for family outings.

I've been cooking from the Leon book since Christmas when I received it as I gift. The Moroccan Meatballs have been eaten a few times, they're good and dead simple to make.

Here's a quick recipe how to make Meat Balls similar to Leon's:

500g minced lamb
2 cloves of garlic
1/2 teaspoon ground cinnamon
lots for freshly ground pepper and sea salt
1 handful of both chopped mint and parsley
1 pitta torn up and soaked in milk
1 good pinch of dried oregano

1. Squeeze the excess milk from the pitta bread and add to a bowl with all of the other ingredients.
2. Using your hands, mix all the ingredients together until well combined.
3. Roll into balls and either char grill as they do at Leon's, fry or bake on silicone sheet in hot oven for 15 minutes.

We eat ours with either a homemade spicy tomato sauce made from: two tins of whole plum tomatoes added to a pan which contains browned sliced garlic cooked in olive oil. Add a cinnamon stick, a pinch of chili flakes, a pinch of sugar, oregano, salt and black pepper. Reduce until thick.

Alternatively, serve with rocket leaves, tzakiki, houmous, pitta bread and baked sliced aubergine.