KIMCHI – Just add FUNK

Kimchi is the national dish of Korea and it is pretty rare to be served a meal without it. Kimchi is a fermented spiced cabbage dish served traditionally as a side to offer spice, crunch and sour notes, cutting threw heavier dishes and refreshing the palate when necessary. I like to add it to everything…

Pickling

I used to work at a restaurant where my head chef would pickle and ferment anything he could lay his hands on. The outcome could be pretty epic to be fair. He was quite literally obsessed. I became rather fond of the process and during my time at culinary school would put ribbons of pickled…

A Sumptuous & Seasonal Game Terrine with Fig & Apple Ketchup

A visit yesterday to the iconic St. John restaurant, Clerkenwell of the legendary Fergus Henderson. once described as Anthony Bourdain’s spiritual Buddha and the pioneer of nose to tail eating that challenged the culinary doctrine of the time. This was the restaurant behind such fabled classic as roast bone marrow on toast with parsley salad and…

Potato Rosti with Bacon Jam

If like me there is always a bag of potatoes laying around from that time you needed 2 but bought a bag of 8, this is an epically tasty and super simple recipe to use them up. Rosti’s are pretty versatile and are a perfect brunch option with smoked salmon and horseradish, or with eggs….