Pea Risotto with Wild Garlic
Pea risotto with wild garlic, making the most of a box of risotto rice and a bag of frozen peas when not much else is available. Hello, how is everyone doing? I’m not going to use this space to talk about the current Coronavirus pandemic, as so much has been...
Stuffed round courgettes with bulghur wheat, tomato and capers
Round globe courgettes are perfect for stuffing and make a brilliant vegetarian main course. Round globe courgettes can be tricky to seek out, I first came across them in an Intermarche supermarket in rural France, though you may be lucky at a market or greengrocer in...
Herb Baked Fish with Pea Purée, Samphire & Shoots
Introducing my herb baked fish with pea purée & samphire, served with roasted new potatoes; basically a posh version of fish, chips and mushy peas. Hey blog, it’s been a while. The truth is that in between cooking for multiple retreats, teaching work,...
Kumquat Salsa with Baked Whole Red Mullet
Inspired by one my recent retreat chef trips to Southern Portugal I’ve recreated one of my favourite recent recipes; Kumquat Salsa with Baked Whole Red Mullet. I’ve been incredibly lucky to spend much of the last month working in Portugal, a country that until...