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...
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...
Lemon Cashew Cheesecake with Ginger Roasted Rhubarb
Cheesecake in the loosest sense of course as there is no cheese in this cake. Soaked cashews do wonderful job along with tonnes of lemon juice to create a fresh take on a classic dish. I served this vegan lemon cashew cheesecake with ginger roasted rhubarb at my first...