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italian tonnato sauce
Creamy Italian tuna sauce, made in minutes from pantry staples. Spoon it over cold veal, toss it with pasta or serve it as a dip with fresh vegetables.
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pork sausage plait
ome cooks call the pork sausage plait a poor man’s Wellington or a posh sausage roll. This dish fondly reminded me of the amazing pork pies I’ve eaten whilst in England.
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parmesan tuiles
Tuile (pronounced tweel) is a French word for tile and is a thin, crisp cookie with a lacy texture. They can be sweet or savoury.
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pork belly adobo
Adobo is a sauce that is indigenous to the Philippines. When the Spanish colonists settled in the Philippines during the 16th century, they saw this…
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Green Tomato Chow Chow
An autumn preserve born from the season’s last green tomatoes, the kind of recipe that marks the turn of the year in this kitchen.
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Roasted Portobello Mushroom Soup
Roasting brings out a rich, scrumptious taste. Portobellos roasted with garlic, rosemary and a splash of beer, then blended smooth and finished with lemon.
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Mediterranean-style Chicken Salad
Poached chicken with bell pepper, white beans, rocket, capers, olives and mint, dressed with citrus and olive oil and served chilled.
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Poached Eggs on Sourdough
Eggs are a kitchen staple, so versatile you can enjoy them at breakfast, lunch or even as a light dinner. But mornings are where they shine: a poached egg on toasted sourdough with spinach, asparagus, tomato and spring onion is a true breakfast champion.
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Poached Shrimp and Avocado Salad
Poached shrimp and avocado with radish, shaved fennel and rocket, topped with my Caesar granita: Clamato, vodka and hot sauce frozen into cool, crunchy crystals. The avocado soothes the heat.
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Tomato and Mozzarella Salad
Ripe tomatoes and torn fresh mozzarella with olive oil and a Caesar granita, served at room temperature.
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Oysters with Caesar Granita
Freshly shucked oysters topped with my Caesar granita: Clamato, vodka, Worcestershire and hot sauce frozen into icy crystals. Briny, salty and a little hot.
