Pea Risotto with Wild Garlic ⁣

Main Course, Spring

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...

Festive Stuffed Butternut Squash with Brussels Sprout Chips Garnish

Main Course, Winter

This festive stuffed butternut squash with cranberries, leeks, buckwheat and orange makes a colourful plant based centre piece fit for any celebration.  It’s topped with Brussels sprout chips which are just as good as a garnish as they are for a side dish in...

Herb Baked Fish with Pea Purée, Samphire & Shoots

Main Course, Spring, Summer

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

Main Course, Spring

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...

Chickpea, Spinach & Paneer Chaat Bowl

Autumn, Main Course

This flavourful chickpea, spinach and paneer chaat bowl, Inspired by Indian street food flavours, is quick and simple to make thanks to the addition of frozen Birds Eye* Chickpea and Spinach Mix with lentils and cauliflower.  *sponsored by Birds Eye Crispy, crunchy,...

Pan-fried Mackerel with Warm Lentil, Beetroot and Figs

Autumn, Main Course

This is a thirty minute dinner dish, from simple home cooked ingredients. Warm lentils with roasted beetroot and fresh figs provide the base of the dish and crispy pan-fried mackerel brings one of your portions of oily fish to the menu. Paired with a chilled and...