Blog

Lumache with mussels, fennel and dill

This recipe was inspired by one of the courses I had at Rich Table restaurant in San Francisco a couple of weeks ago. I loved the informal vibe of this restaurant with its light airy feel and exposed kitchen. The food was fantastic too. We started with amazing porcini doughnuts with a warm mousse-like raclette…
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Fig & ginger chutney

I love making summer's produce last all year. For the last couple of years I've been making pear chutney with pears from the garden but for some reason this year I barely got any fruit; and the fruit that did grow dropped from the tree early. It must have had something to do with the…
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Spaghetti with n’duja, fresh peas and lemon

I've become much more creative with pasta in recent years.  In the past, I would treat it with far too light a touch, following tried and tested recipes and classic combniations rather than using it as a carrier for all sorts of my own recipes.  Luckily, things have changed. Pasta is such a great vehicle…
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Salt cod croquetas with alioli

What is it about croquetas?  They're such a crowd pleaser!  As you'll know from my last post, I recently catered for a 50th birthday party and cooked up some of these beauties as one of the canapés.  Of all the dishes I served up, the croquetas were the ones that were gobbled up the most…
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Citrus, olive oil & almond cake

This post is about cake.  In particular that one above. I don't bake that often - mainly because I like cake too much and could quite happily finish a whole one off in a day or two.  So, to avoid being the size of a row of terraced houses, I only bake occasionally. I was…
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Beef Rendang – memories of Asia

It has been 4 months since I was in Sumatra and Malaysia and I'm really missing Asia.  I miss the incessant noise, the smells of durian stalls and barbecueing chicken wings, of satay's sweet smoky trail filling the air, of street hawkers selling the most delicious food at the cheapest of prices.... So it's not…
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Cavolo Nero Risotto (risottos are not a faff)

I'm right back into risotto making. Some say risottos are boring, but if they're well seasoned, rich with Parmesan and balanced, there's nothing more comforting. Risottos also seem to fill people with a fear of being stuck at the stove for too long, but really, they're not such a faff. You don't need to constantly…
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Tomato and roast garlic galette with fresh goat’s curd

Tomatoes take on a while new lease of life in the summer months.  One of the joys of summer holidays and private cheffing in France and Spain has always been the incredible variety of tomatoes you can find out there.  I love the most gnarly kind, the ones that worked the hardest to survive the…
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Smoked trout, gooseberries and radish

There's much debate on whether fish and fruit should ever be seen on the same plate. And I'd largely agree, that on the whole, it's not a match made in heaven. However, oily and smoked fish tend to have enough richness and oomph of their own that they stand up well to the acidity and…
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