In between lockdowns it was decided 'The Zeitgeist Lights' would disband, your latest outfit added to an ever-growing list of musical failures. You and vocalist Stefan vowed to push forward onto greener pastures with the new analogue project ‘Wallop 3000’, which was met with the rolling of eyes and pitiful sighs by anyone that would listen. To maximize creativity, it was decided you would search for a two-bed flat together and after a quick chat with 4 starred letting agency "Moog Movers" you and Stefan reluctantly agreed on a studio with running water was more in your budget.
After a morning spent viewing hovels with Moog Movers’ top dog Andrew McGilp, yourself and Stefan found somewhere which at best can be described as habitable. Andrew was the short sweaty type with a temper, and the heatwave wasn’t helping. Despite the squalled interior and clear breaches of fire safety regulations, the house found itself on a predominately middle-class street lined with magnolia trees, arrogant tuxedo cats, and a dozen or so competitively parked Uber Execs. Drew included the average wait for an Uber when showing you the property as well as the shortest distance to an independent butcher who lets you bring in your own reusable containers. "Although we politely respect people’s decision to eat ethically reared meats, we fundamentally believe the killing of animals is wrong, so have chosen to pursue a plant-based diet" Stefan exclaimed “Is there a vegan cafe nearby?" McGilp gritted his teeth and responded, "Google it". ‘’We’ll take it,” you added.
Standing in the socially distanced queue outside ‘West London Modular’ you strike up a conversation with a fellow analog enthusiast and unbeknown to you at the time, a plant-based prince. His name is [Neil Rankin](https://www.instagram.com/frontlinechef/?hl=en) and he has been leading the charge in offering a sustainable solution to the array of processed vegan products on the market, with [Symplicity Foods](https://symplicityfoods.com). Making burgers, sausages, and even Nduja through the lacto-fermentation of sustainably sourced vegetables. Think of it like this: the 'taste just like meat' burgers you buy from Asda are a synth sample pack. Neil’s [burger](https://www.simplicityburger.london) from Symplicity is the original Jupiter-8.
You and Neil chew the fat, comparing equipment and slagging off digital sequencing tools, as Neil joyfully exclaims "using the moog mother 32 as a sequencer for my modular rig is the best idea I've had since using Mortadella as a taco shell for blue cheese." "Wow OK" you say with surprise "I'm having a BBQ this weekend to celebrate moving back to Tufnell Park, I would invite you, but it’s strictly plant-based, so it’s probably best you stay away to avoid any unrest. Once the lads have had a few peach and blueberry pilsners, they tend to get a bit rowdy, let’s just say they are very anti-Mortadella."
After learning that Neil didn’t exclusively live off Mortadella and blue cheese and of his plant-based wizardry, you tell him, ”What the heck, come on over.” As you gave Neil the details (you always get a buzz giving your N7 postcode) your inner voice whispered, “Let's get this chap to jump on the grill, see what sort of shit he can turn out, if it’s no good, I’ll embarrass him in a synth duel.” Neil accepted the invitation and agreed to turn out some shit on the grill with one condition, he could have a go on your 303. After the realization that Neil is also none other than the dopamine searching modular lunatic [@a\_aye\_music](https://www.instagram.com/a_aye_music/?hl=en), you reluctantly agree.
Tufnell Park woke to a glorious summer morning, the sun beaming through the shop fronts of independent cafes and stores, an air of optimism hung in the air as the gates of the village microbrewery swung open. It was the day of what was possibly the first post-Covid plant-based BBQ in N7, which meant you and Stefan had a busy day ahead, and what better way to start than by filling the growlers. After convincing Stefan to chuck the growlers on his credit card, you make your way back to the communal garden to set up the BBQ. "Thanks man, we will start getting gigs soon and I can pay you back.” As guests began to arrive, Stefan still hadn't managed to get the BBQ lit. Luckily for him, Neil had just arrived with a chimney starter. He sensed a great deal of BBQ ineptitude that day at West London Modulars, so he came prepared. Neil held court over at the kettle BBQ, talking Stefan through the basics of fire management and temperature control. From where you were standing (behind the 303, ignoring guests with your headphones on) it looked like Neil was worming his way in with Stefan, maybe poaching your vocalist for his own project? You pressed stop mid sequence and made your way over "What are you Neil, a BBQ expert? It's not rocket science mate." Neil politely explained he had worked under the supervision of US barbecue behemoth Adam Perry Lang and after a decade of live fire cooking would still consider himself a student of the ever-evolving flame. "Adam Ferry? Never heard of him, how much longer till food? I'll be over there with the 303 when you're ready, make sure you wash your hands first."
For a lot of guests, this was their first social gathering in over a year. Attendees eyed each other with a curious suspicion, "Pro or anti vac? Furlough or made redundant?" Creative hardship fund recipient or retrained as a barista?" The world had gone through a lot of changes since the pandemic began, and Tufnell Park was no exception. A few regular faces were missing from the festivities, some of the old gang had not yet made it back from the home counties, and some never would. Some couldn’t get off the nipple.
As the pilsner flowed, things began to loosen up. People started to mingle and trade stories of the pandemic. You were nearing your limit of peach and blueberry pilsner and Stefan noticed the red flags as you told guests that you had been abandoned by your parents and that Neil is addicted to Mortadella. As Neil started serving up his cauliflower shawarma, your cries of his historic Mortadella addiction fell on death ears. After declining the shawarma because you ‘don't eat cauliflower,’ you decided it was time to make some inquiries about that free trip to Alicante Dad had offered you before they made the move. That's just what you need, a few weeks in the sun to clear your mind and find inspiration. Stefan can cover your rent. You head out front, the Uber drivers looking up expectedly, fingers at the ready to accept the fare, you are but a tease, as you press the phone to your ear ringing Daddy. "Just exactly how free is this trip?" you blurt before Daddy can even say hello "Will I have to bring my own spending money? Am I allowed to bring a synth?" The call didn't go the way you had imagined, Daddy had a round of golf in the morning, and in his words, you had tainted it. The call ended with him telling you in no uncertain terms “Don't call us, we'll call you". You quickly retaliated with a "WOW, OK" to the family group chat, before realizing everyone else has left, and you are now admin. You call back, but he diverts to voicemail "Hope you lose all your balls in the rain!" you slur after the beep.
Before you could gather your train of thought to carry out another internationally orchestrated assault on your exhausted parents, you can hear acid tones from the garden. It's the 303. "He better have washed his hands" you mutter, staggering back towards the garden, finding Neil at the helm of the 303, burnt harissa all over his hands and Stefan dancing in the moonlight to a recreated [Roy Of The Ravers bassline](https://www.youtube.com/watch?ab_channel=AcidWaxa&v=CkYHwUNcD3s). "I think it's a bit late for music," you say unplugging Neil, running indoors for some wet ones. "That's enough Tufnell Park for one day," thought Neil. The guests cheer and applaud his set. Luckily before he departed into one of the Uber Exec’s out front, he gave Stefan the recipe for his Cauliflower Shawarma. Over to Neil.
**Cauliflower Shawarma Kebab with Burnt Harissa Hummus and Turkish Onions (serves 4)**
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**For the kebab**
1 large cauliflower sliced into 1" chunks
4 tbsp Ras el Hanout (or your favourite spice blend)
Half a cucumber diced
4 tbsp Zhoug (see recipe below)
2 tbsp garlic mayo (see recipe below)
Handful of chopped mint
4 large flatbreads (naan, chapatis or pitta breads, whatever you like) 9 Kashmiri chilies
800g mixed tomatoes
2 tsp Dukkah (see recipe below)
Vegetable oil
Sea Salt
**Method**
Get your grill bars hot with a minimum amount of flame. Toss your cauliflower chunks in the oil and throw in lots of Ras el Hanout and sea salt until covered. Grill hard turning frequently to get the best grill bar coverage (please don't go trying to make it look pretty with patterns, just get as much colour as possible)
Once the cauliflower is cooked (it should have a brown colour and be soft but still with some bite) give your bread a flash on the grill and start grilling your chillies and tomatoes until soft and black.
Drop a spoonful of the Zhoug on the bread, add your cauliflower, cucumber, and onions. Dress with garlic mayo, and top with sumac, mint, and dukkah.
Serve with tomatoes, chilies, and hummus.
**Zhoug**
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35g coriander, roughly chopped
20g parsley, roughly chopped
3 green chilies, de-seeded and roughly chopped.
1/2 tsp ground cumin
1/4 tsp ground cardamom
A pinch of caster sugar
2 garlic cloves, crushed
3 tbsp olive oil
**Method**
Blend everything until smooth with a blender.
**Garlic mayo**
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150g vegan mayo
30g pureed garlic
Half a lemon
**Method**
Blend until smooth or whisk by hand.
**Harissa Hummus**
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5 Kashmiri red chilies (burnt on the bbq till black, skin left on)
5 mild red chilies (burnt on the bbq till black, skin left on)
4 tomatoes (burnt on the bbq till black, skin left on)
25g dried ancho chilies
4 garlic cloves, peeled
2 tsp cumin seeds, toasted
1 tbsp coriander seeds, toasted
1 1/2 tsp caraway seeds, toasted
1 1/2 tsp granulated sugar
80ml tahini
300g chickpeas
Juice of one large lemon
1 tbsp dried rose petals (to dress)
**Method**
Blend everything until smooth with a blender, season to taste, and top with rose petals.
**Onions**
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2 red onions, finely sliced
A handful of chopped parsley
1 tbsp sumac
Juice of half a lemon
Salt
**Method**
Mix everything in a bowl and season to taste.
**Dukka**
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70g hazelnuts
2 tbsp sunflower seeds
1 tsp fennel seeds
1 tbsp cumin seeds
3 tbsp coriander seeds
1 1/2 tbsp sesame seeds
1/2 tsp nigella seeds
1/2 tsp sea salt
1 tsp paprika
**Method**
Toast everything then either pulse in a blender until coarse or use a pestle and mortar.
Gerry Read b2b Neil Rankin summer playlist:
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Recipe & Photos: Neil Rankin
Written by: JG\_8head & Gerry Read
Illustration: Kristofferson San Pablo
In Memory Of Larry
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