Blog

Salads, a great vehicle for flavour balancing

I'm often asked about the process I go through to create a recipe and have been giving this some thought over the past couple of weeks.  And I've realised it's quite hard to articulate! However, things started to become clearer last week after attending a mobile phone photography workshop run by Matt Inwood . Matt took…
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Pan-fried salmon with blood oranges and watercress.

This delightfully light salmon recipe makes use of wonderful blood oranges that are available right now from good greengrocers.  Blood oranges not only have a beautiful colour but they’re also extremely sweet, having an almost berry like quality to their flavour. Here, the juice is used in a dressing to envelop peppery watercress leaves whilst…
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Cheese and quince scones; a little off-piste

It might seem an obvious thing to say, but the food I love to create, is the food I want to eat. I'm often plagued with troublesome voices trying to convince me that my food isn't cerebral enough, that it needs to be more refined and plated up as if it's on the culinary catwalk.…
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Braised squid with preserved lemons, garlic and bay

This one pot recipe is a great way to cook squid if you're not in the mood for quickly chargrilling or (deep?)frying it.  Squid needs to be cooked for a short amount of time at a high temperature or braised for a much longer time at a low temperature.  This ensures you get lovely tender…
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Panfried mackerel with gochujang & soy butter, sesame greens

This is a super quick recipe using one of my favourite fish. Although traditionally low down in the pecking order and often overlooked in favour of more 'prized' fish like sea bass and salmon, mackerel is deliciously moist and rich and, if cooked properly, can rival many of its relatives. It's also dirt cheap to…
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Slow cooked beef shin & red wine ragù

I was inspired to slow cook some beef shin in red wine today after seeing James Dawe's  overnight ox cheek ragu on Instagram.   Once cooked at 75°C for a good 12 hours, the meat is removed, which is as tender as can be, the veg are mashed into the cooking liquor which is then reduced…
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