Spring

Keralan Style Cod Loin En-Papillote with Crisp Citrus Keralan Slaw

Summer is on it’s way and I’m already starting to think of food for the BBQ. This dish sounds complicated but it’s not, it’s incredibly delicious and just right to …

Oyster Beignets With a Sorrel Velouté

Oysters are one of those ingredients that you either love or hate. I cannot get myself to eat raw oysters unless I have to impress someone who is looking at …

Pistachio and Walnut Baklava with Rhubarb and Rose Delights

I love all the individual elements of this dish and think of them more as petite fours or sweets. I challenged myself to put them all together and make one …

Hot Cross Buns, Cardamom and Golden Sultana

Oh it’s that time of the year again to enjoy hot cross buns. The smell of them baking in the hot oven definitely provokes fond childhood memories. It’s a clear …

Venison Haunch Steak with Spelt Grain and Red Wine Sauce

When Polly Robinson from Food Safari UK invited me to come along and cook at her’ Wild Meat in a Day’ event, I could not contain myself. I had been …

Venison Casserole with Cheddar Chive Dumplings

The days are getting longer and the nights shorter, but it’s still chilly outside. I am fooled when the sun shines through the bedroom window at 6am in the morning …

Venison Shank and Chestnut Mushroom Suet Pudding

We are nearing the end of the game season and the last of the game still available is venison and wood pigeon. I’m excited that spring is upon us and …

Molasses Roasted Pineapple with Dark Brown Sugar

I had the privilege to grow up in a country that has a suitable climate to grow exotic fruits such as pineapples, mangoes, guavas, passion fruit, paw paws, avocados, bananas …

Goose Egg on Springstep Dairy Smoked Goats Cheese Potato Rosti

I was harping on about my great find, the Great Garnets Farmers Market a few weeks ago and I have promised to make something rather delightful with the goose eggs …

Rhubarb and Custard Pie Pudding

I can draw inspiration from anywhere. I think it’s perhaps my strongest quality and truly beneficial to my career as a chef. It does not matter to whom I speak  …

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