Recipes Archive
(March 2016)

1 March 2016

Oven roasted quinoa with salmon and asparagus

My mum is so addicted to quinoa, she thinks she spearheaded its recent revival. I love my mum for this. She will call me with ‘exciting news’ and then tell me all about the food that I eat for lunch nearly every day and how good it is. But then, my mum was always up Read more…

Chicken and smoked pancetta roulade

METHOD For the pickle: peel and thinly slice the mooli, place in a colander and season with the salt, leave for 3 hours. Wash the mooli under cold water, drain and add the vinegar, refrigerate overnight. For the chicken: dice the chicken breast, place in a blender with the cream, eggs and melted butter, season Read more…

Lincolnshire duck breast

METHOD Melt the butter in a pan, add the shallot and garlic, cook on medium for 2 minutes. Add the celeriac and cook for 2 minutes, wet with the white wine, reduce for 3 minutes. Add the stock and cream, cook for 15 minutes, season with salt and pepper. Pass the mixture in a blender Read more…

Chocolate and violet marquise

METHOD For the espuma: heat the passion fruit puree to 60C, add the soaked gelatin and pour in a 500ml siphon, close and charge with 1 gas canister. Shake well and refrigerate overnight. Wash and top the strawberries, cut in 4 wedges. Place the sugar, rosemary and sweet wine in a pan and bring to Read more…