Eat The Globe supper club at Rosemary Cafe Crouch End

It's run by self-taught chef Danielle Levinson, who lives in Crouch End and has just started the Eat The Globe pop ups at Rosemary Cafe.

She's well known in the area for running cookery classes, whether it's private lessons in people's homes, or skilling up Duke of Edinburgh teens in new skills.

Danielle is well known around Crouch End for running cooking classes and has now started a supper club in a local cafe (Image: Courtesy of Danielle Levinson)

With space for 40 people, she says the supper clubs are a "new spin off to take my cooking to another level."

"I've been fortunate enough to travel extensively and so my aim is to bring these flavour sensations to your table and bring everyone together in an intimate setting," she adds.

"It's a brilliant venue. Each supper club will feature a different cuisine to keep it fresh and interesting."

Future plans include a Greek-themed dinner, and a Vietnamese night. The next event will donate 10% of the ticket price to The Refugee Kitchen and Danielle says every club will aid "a different charity that's close to my heart."

Asked how she cooks for so many, she says: "I am a bit of a whirlwind in the kitchen, you have to be very organised and a lot is prepped in advance at home."

The menu for Danielle's next May 2 event is inspired by her travels to Morocco and the Middle East and includes salads, dips, home made flatbreads, a delicious Amba roasted chicken, and an orange and thyme cheesecake with caramel and orange syrup.

Guests will enjoy a prosecco based cocktail on arrival, and can bring their own drink to accompany the meal.

"It's a social thing," says Danielle. "I love bringing people together, I talk about the food they are eating, the history of the different cuisines, and what it means to the people who eat it. It's nice to get the community in Crouch End together to chat and meet new people."

One thing she promises is that she "doesn't like the idea of people leaving hungry."

"So it will be plentiful and good value."

To whet your appetite here are two recipes Danielle will serve on May 2:

Both recipes use confit garlic and should be served with warm flat breads (Image: Danielle Levinson)

Burnt Aubergine and Confit Garlic Dip (Serves 6)

2 aubergine

7 confit garlic cloves

1 tsp salt

1 lemon - half juice of lemon (zest for garnish)

1 tsp cumin

1 tsp paprika

2 tbs oil from confit garlic

Garnish

Finely chopped coriander, pinch paprika, lemon zest

Method:

To confit garlic immerse the peeled garlic cloves in veg oil until entirely covered, cook in oven for 30 mins on 170 until soft and golden and slightly caramelised

To make the dip: preheat oven to 180c. If you have a gas hob char the outside of the aubergines on the naked flame for 5 minutes, turning frequently.

Then score the aubergine, sprinkle with salt and cook in a preheated in the oven for 25-30 mins until soft. Allow to cool before scooping out the flesh, place in blender together with the rest of the ingredients. Blend until smooth.

Spread onto a serving plate and garnish with coriander, lemon zest and paprika.

The red pepper hummus uses a spice called pul biber also known as Aleppo pepper (Image: Danielle Levinson)Red Pepper Hummus (Serves 6)

1 red pepper

6 confit garlic cloves

1 lemon - juice and zest

2 tbs tahini

1 tsp salt

1 tsp paprika

2 tbs veg oil - can use oil from confit

7 confit garlic cloves

1 tin chickpeas - drained

To garnish

1 tbs hazelnuts finely chopped hazelnuts

1 tsp pul biber (also known as Aleppo pepper, a type of chili flake used as a spice in Middle Eastern and Mediterranean cuisine)

Method:

Confit the garlic as above.

To make the hummus, preheat the oven to 190c

Cut the peppers in half. Remove the membrane and seeds. Season with salt and pepper and drizzle with oil. Roast for 40 mins until slightly charred and soft.

Add all ingredients to a blender, blend until consistency is smooth, spread onto serving plate.

Dry roast the nuts and pul biber in a non stick pan, keep an eye on it so it doesn’t burn, and garnish hummus with the mix.

If desired add a pinch of pul biber for more colour.

Serve with warm flatbreads.

Eat The Globe is on May 2 at 7pm at Rosemary Cafe, Park Road, N8. £55 for a three course meal and one cocktail on arrival, with 10% of ticket sales going to the Refugee Kitchen. Tickets via eventbrite.