Wood Roasted Issan Style Wild Mushrooms

I particularly love South East Asian flavours. There is something so vibrant in the mix of sweet, salty, sour, and spicy notes that is so exciting to the palate. Combine these profiles with lick of smoke and plenty of textural contrast you are really on to a winner in my book. This dish hits all…

Pasteis De Bacalhau – Salt Cod Fritters, Chorizo Emulsion

I realise that my recent posts have been pretty ‘small bite’ heavy. I think it’s subliminally to do with the sheer volume of adverts pushing seasonal canapés. I thought I’d throw one  more into the ring. These salt cod fritters are really simple, totally irresistible and a little more sophisticated than the supermarket alternatives. I’ve taken…

Vodka Battered Hake, Roast Garlic Aioli, Gochujung, Lime, Taco

I’ve recently been doing a bit of recipe development for a catering collaberation and this was one of the ideas that I was most keen to try. I’d seen a little while ago in a Korean cookbook a technique where the chef would use vodka in their batter to get a super crunchy and uber…

Sourdough

There are few feelings more satisfying in the culinary world than eating your very own home made sourdough. I really caught the sourdough bug during the rehab of my second knee operation. After 4 days of lovingly feeding and fermenting my starter I was ready to rock. My confidence in the simplicity of this ancient…

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…

Popcorn & Beurre Noisette Ice Cream with Caramelised Popcorn

It’s been ages since I last made Ice cream so I was super excited for the arrival of my new ice cream churn. I have heaps of crazy ideas for flavours, many of which were side lined for the first batch. Instead was I inspired by one of my favourite snacks the smell of which…

A Sort of Shakshuka with Lamb & Labneh

Shakshuka has become an uber popular dish, spurred on by the ever growing recognition of middle eastern chefs and food culture. Shakshuka is a really great example of some of the flavours common in this region and is an epic way of cooking eggs. I love nothing better for a mid morning meal, so when…

Madeleines

There were a couple of moments during my training that stand out as times that changed my perception of patisserie. One late Friday evening in basic patisserie at Le Cordon Bleu London was one of them. We were making madeleines which just so happen to be made from a fool proof confidence boosting recipe that…

Jerk Chicken with Rocket and Pomegranate Salad

Since moving to Brixton, jerk chicken has become a staple of my weekly (sometimes twice weekly diet) with some of the best jerk recipes I’ve tried within walking distance of my front door. My favourites flit between ‘True Flavours’ on Acre Lane where the chicken is dry marinaded and roasted, and ‘Wings and Tings’ in…

Hunter Ramen

I managed to pick up a duck and decided it was best to turn it in to ramen. It may sound a touch unorthodox with your typical ramen constituting of chicken or pork. However it turns out that in mid-19th century Japan game was a fairly common in Japanese cooking.  I’m told that a ramen…