Strawberry Yoghurt Ice-Cream

Straw­berry Yoghurt Ice-Cream




This is a won­der­fully refresh­ing and slightly sharp ice-cream. The use of Greek yoghurt and fresh straw­ber­ries adds a lovely tang that cuts though the sweet­ness of the ice-cream. It’s a delight at the end of a meal and a wel­com­ing treat on a hot day.




Also, using fresh straw­ber­ries as apposed to a store-bought straw­berry syrup gives this ice-cream an intense nat­ural straw­berry fla­vour that (one could say), explodes in your mouth.



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Beluga Lentils with Greek Yoghurt and Pomegranate

Beluga Len­tils with Greek Yoghurt and Pomegranate



I simply love len­tils and this is one of my favour­ite ways to enjoy them. I came up with the idea from a len­til soup that I loved dur­ing my years at Uni­ver­sity. The soup is incred­ibly easy and has hardly any ingredi­ents, yet it’s abso­lutely deli­cious. And very healthy and cheap to boot (aside from the olive oil, all the ingredi­ents are very cheap).


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Duck, Chilli, Ginger Noodle Broth

Duck, Chilli, Ginger Noodle Broth



Not only is this a very pretty dish to eat; it’s also won­der­fully sat­is­fy­ing. The broth and duck is packed with fla­vour, while the veget­ables add a great crunchy tex­ture. Also, it is extremely ver­sat­ile: you can swap the duck for any type of meat and you can decide what veget­ables you would like to add into the broth.  Plus, leave out the noodles to make it a carb-free meal.  



The broth was inspired by a Tom Yum Soup as I love the com­bin­a­tion of the sour, salty ans spicy bal­anced with a little sweetness.



I also use one of Heston Blumenthal’s method of puri­fy­ing stocks. In this recipe I use his ‘egg white’ method where a ‘raft’ is formed that ccol­lectthe impur­it­ies. Here you take a few beaten egg whites, add it to your stock/broth and as it heats, the egg whites coagu­late and as the ‘raft’ forms it col­lects the impur­it­ies with it. Once strained, you are left with a beau­ti­fully clear stock or broth. 

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Black Salmon Burger

Squid Ink Sal­mon Burger




When I was in Lis­bon this year I tasted the most amaz­ing thing: a squid ink sal­mon bur­ger. Not only did it look freakin’ cool it tasted even bet­ter. The squid ink is subtle, yet com­pletely notice­able and integ­ral. The fla­vour, which I can only describe as being “the sea’ or hav­ing a ‘seaness’ trans­forms a simple sal­mon bur­ger into a fant­ast­ical delight – there really is some­thing quite fun in eat­ing a black burger.



The squid ink com­pli­ments the sal­mon per­fectly; and the won­der­ful pink of the sal­mon con­trasts beau­ti­fully with the black of the ink. It is a great show-stopper at any din­ner party and will def­in­itely amuse more than just the taste buds.

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Cucumber-Infused Gin and Grapefruit, Black Pepper Fizz

Cucumber-Infused Gin and Grapefruit, Black Pep­per Fizz




I simply love the com­bin­a­tion of cucum­ber and Gin, espe­cially when it’s Hendrick’s Gin, and I often have my G&Ts with a little cracked black pep­per – it adds a won­der­ful warm note that con­trasts per­fectly with the refresh­ing cucum­ber and herbal Gin accents.



So I decided to sim­plify mat­ters and make a cucumber-infused Gin and a pepper-infused sugar syrup, that way I get a more intense fal­vour of cucum­ber and a spi­cier fin­ish from the pepper.


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