Beetroot Stained Salmon Gravadlax

The inspiration for writing and making this dish came from Jamie Gorman. Jamie is a full blooded foodie and wine connoisseur, like me he takes every opportunity to chat about…

Prawn Coconut Laksa

Recently I inadvertently came across Rick Steins Far Eastern Odyssey but to be honest I do not like watching him cook as I find it a bit cringe worthy at…

Schezuan Pear Broth with Mackerel Dumplings

This dish is different and rather unusual. Combining pears with mackerel might not sound like an obvious pairing but it works remarkably well.

I made a broth using British conference…

Sautéed Cod with Textures of Jerusalem Artichokes

Crisp, crunchy and soft; cold and warm describes the textures of this dish. Cod is a flaky soft but fairly neutral flavoured fish and goes very well with vegetables with…

Fresh Borlotti Bean, Tiger Prawn and Chorizo Horneado

Eating the produce from my garden this summer has been a wonderful experience. The fruits of our labour are swiftly coming to an end. I harvested the last of the…

Crispy Mackerel Wontons

It’s the height of the mackerel season and there is nothing more satisfying than going fishing and coming home with a healthy catch. Mr.P went fishing a few weeks ago…

Fishworks! Pan-Fried Brill with Creamed Caper Vermouth Sauce

A few weeks ago I hosted a Fishworks cookery and skills course for a group of chefs. The day was sponsored by M&J Seafood. Their generosity was astounding…

Lightly Smoked Lobster with Sea Purslane and Suffolk Samphire

Before I launched the British larder I would have not looked twice at social networks, I thought that Twitter was a waste of time and Facebook…

Grilled Madras Razor Clams with Sautéed Rainbow Chard and Cornish New Potatoes

I have a lot of love for Borough market and make a point of visiting regularly. My obsession has got to the point that I make a checklist of things…

Restaurant Sat Bains, Organic Salmon, Miso Caramel, Nettle Juice

There is no place like home! My place is in the kitchen. I like eating in restaurants and enjoying the beauty of a well designed dining room but when given…

Restaurant Sat Bains presents Beef Cheeks, Seaweed, Oyster, Sprouts and Radish

Last year,for my birthday, Ross took me to Nottingham to stay and dine at the Restaurant Sat Bains. We were given one of the beautifully furnished and very…

Organic Salmon ‘mi-cuit’, Spiced Lentils, Foie Gras

One Friday morning in March I went to the Vineyard at Stockcross where chef John Campbell(two michelin stars) is at the helm.

Head Chef Peter Eaton cooked this amazing dish…

Saffron Clam and Corn Chowder

I love spring, today is a bright and sunny day, a bit chilly but its great as long as its sunny. I even noticed the daffodils popping up everywhere. The…

Flame-Grilled Mackerel with Smoked Eel and Shiso

When Brett Graham invited me to visit him at the Ledbury in Notting Hill to share one of his signature dishes , I was truly honoured and incredibly…

Sautéed Wild Salmon with Macerated Beetroot

I can only describe this dish as healthy and sophisticated. The nuttiness of the wholesome pearl barley salad complements the fresh wild salmon. To add to the earthy taste I…

Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns

This delightful Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns makes a perfect amuse bouche or canapé to tickle your taste buds and keep your guests very happy. I love every…