Smashed Chicken Leg with Tomato Sambal. Based on a dish called Ayam Penyet that @matthowker recently showed us. It’s origins lie in Indonesia, specifically in east Javanese cuisine in the city of Surabaya, but has been adapted all over south east Asia. We use Fosse Meadows chickens, the thighs are deep fried until crispy, added into the pok pok and smashed to break them up to allow the super spicy sambal, made with cherry tomatoes from @flourishproduce gapi & garlic, to absorb all of the flavour. Salt & Pepper Cumcubers from @goodearthgrowers are added into the mix at the end to cool everything down. In other news we will be open on Monday all day from 12-10pm with plenty of room for walk-ins, come down and say hello! Photos: @calamansari