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 …

Creamy Butternut Squash and Butter Bean Salad

I was inspired to make this salad after visiting Ottolenghi in Notting Hill. If you have ever had the opportunity to visit any of the Ottolenghi shops you are seriously …

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 excited.

Brett …

Crispy Celeriac Gnocchi with Watercress Cream

Making Gnocchi like an Italian mama is an art in itself. I have gone one step further and used celeriac instead of traditional potatoes. I guess that the Italian Mamas …

Corn on the Cob and Celeriac Fritters

There is a lot of love in our home for corn on the cob. These Corn on the cob and celeriac fritters are just one of many recipes that we …

Roasted Fennel Salad with Ras-el-Hanout Dressing

Walking through Borough market is truly inspirational. The different cultures, seasons and aromas draw you into this wonder world of food, it spits you out at the other end half …

Ham and Egg Salad

Eggs, ham and chips is one combo that makes Ross a very happy man. As my digestive system does not appreciate this combination I took the challenge to refine Ross’s …

Silky Butternut Squash and Parmesan Soup

The vibrant  bright yellow colour of this silky butternut squash and Parmesan soup is enough to put a smile on anyone’s face, especially on a cold and grey winters day.…

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 …