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...

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...

Lemon Cashew Cheesecake with Ginger Roasted Rhubarb

Dessert, Spring

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...

Wild Garlic, Rocket and Goat’s Cheese Gözleme

Light Bites / Soup, Spring

Wild Garlic, Rocket and Goat’s Cheese Gözleme is a delicious recipe from Henrietta Inman’s second cookbook, The Natural Baker. I am delighted to be sharing a recipe from Henrietta’s new book The Natural Baker on my blog today.  With a background and...

Chicken, Purple Sprouting Broccoli & Pomegranate Molasses Traybake

Main Course, Spring

This traybake combines chicken marinated in pomegranate molasses with an early spring mix of vegetables; purple sprouting broccoli, Jerusalem artichoke, blood orange and a cheeky sprinkle of pomegranate arils.  The perfect flavour complement to a glass of *Appletiser...