Blog

Fennel, olive tapenade & goat’s cheese tart

I love fennel both raw and cooked; finely shaved and covered with a delicious orange and sherry vinegar dressing, it’s delicious.  Equally, roasted, or pan fried it’s hard to go wrong.  Here, I’ve chosen to gently cook the fennel in butter until soft and sweet and then bake it with salty olive tapenade and creamy…
Read more

Roast celeriac and parsnip tartiflette

Tartiflette is a classic wholesome dish from the Savoie region of the French Alps, perfect after a long day skiing or hiking because it’s full of cheese and cream!  That being said, occasionally, on a cool day in less energetic climes, it’s a great treat. Traditionally, it's a layered dish comprising of sautéed onions, smoked…
Read more

Swede recipes. Yes, swede!

I recently started collaborating with Crop Drop, the Haringey based organic veg box company.   They were after someone to write recipes using their lovely veg so I jumped at the chance.   The first week I was tasked with a challenge; swede!  Swede isn't the easiest of vegetables to turn into something delicious.  It can…
Read more

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…
Read more

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…
Read more

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.…
Read more

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…
Read more

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…
Read more