Category Archives: Chef

Beetroot, parsnip, miso & sesame slaw 

I love a good slaw, everything from a classic cabbage, carrot and mayo number to something with a more Asian twist. After a long drive back from Durham, and the need for a quick something to go alongside some sticky (shop bought (shock horror)) beef short ribs, I decided to whip together this quick take…
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Vietnamese beef stew with star anis

The inspiration for this dish comes from the very talented Uyen Luu whose acclaimed supper clubs and food styling have been credited widely.  After seeing many a beautiful post on Instagram, I sought out her cookbook 'My Vietnamese Kitchen'.  It was actually her beef stew with star anis that caught my attention as someone who's rather…
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A Mexican gastronomic and cultural adventure with Kitchen Theory 

The choice of restaurants and bars in London is fantastic, but at times, can seem somewhat overwhelming. It was in this context, last Friday afternoon, that I found myself trawling the Internet for dinner inspiration and came across a Mexican event run by Kitchen Theory.  Kitchen Theory is a collaborative gastronomic project founded by Jozef…
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Fried brown rice with smoked mackerel, chilli and ginger

Fried brown rice with smoked mackerel, chilli and ginger Smoked fish works really well with fresh ginger. We had some leftover brown rice and a few bits and pieces in the kitchen so I came up with this recipe. It's incredibly adaptable so feel free to add something here or take something away there -…
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10 Greek Street, London

Meals at 10 Greek Street in London's Soho are always a treat. Their tiny open kitchen delivers a fantastic daily changing menu driven by the produce that's available on the day. Bookings at lunchtime are accepted but at dinner it's walk-in only which leaves you somewhat in the lap of the gods but at least…
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Grilled mackerel with a pomelo, radish and herb salad

As you should know by now, I'm a real fan of the fresh and spicy salads you find in Vietnamese and Thai cooking. With just a few ingredients you're rewarded with a perfect balance of delicious flavours; spice, salt, sweet and sour.   The following recipe is not only delicious, but it's also quick and…
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Roast miso salmon with kale and pumpkin seeds

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Simply marinate skin-on salmon fillets in some miso paste and kecap manis for about an hour. Then roast in an oven skin side down for about 15 minutes at 180°C.

Meanwhile cook some kale, toss in some sesame oil, a bit more kecap manis, some soya sauce and some roast pumpkin seeds and serve! Yum. V tasty too!

Beetroot and Stilton risotto with roast walnuts and creme fraiche

I seem to be in a beetroot and walnut mood of late! Here's another recipe combining the two... Beetroot and Stilton risotto with roast walnuts & creme fraiche (or feta as in the photo without creme fraiche! However, the earlier version had the other bits and bobs-either way very good!) Serves 2 1.5 tbsp extra…
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