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...

Miso Butter Roasted Delicata Squash & Tomatoes with Lentils & Sesame

Autumn, Salad

Delicata squash is an autumn farmers market favourite, a bit more tricky to seek out than your regular butternut but worth the hunt, it’s delicious. I don’t think I’ve ever cooked or tried this type of squash before, so picked up a few at Brockley Market last...

Roasted Beets & Radish with Freekeh, Quick Pickled Onion & Blackberries

Salad, Summer

Enjoy a freekeh salad with roasted beets & radish, quick pickled onion & blackberries, to celebrate the end of summer foraged blackberries and to explore a tonne of flavours and textures in one bowl. A couple of summers back I created this vibrant freekeh...

Mango Bircher with Lime, Greek Yoghurt & Blueberries

Breakfast, Summer

For a tropical take on bircher, how’s about adding some mango instead of the more traditional apple, to make this mango bircher with lime, Greek yoghurt & blueberries  Earlier this year I watched ex Great British Bake Off champion Nadiya Hussain make a...

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...