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Hispi Cabbage with Salsa Verde
- summertime and the cooking is easy - Hispi cabbage – also known as hearted, sweetheart or pointed cabbage – appears to be quite on trend in hip London restaurants, so I wanted to give it a try. What I love about hispi cabbage t is that it has a mild, sweeter flavour compared to the classic green cabbage. It’s also so much easier to cook, as the leaves are more open and tender in texture. Today’s recipe is quick and easy and makes a nice, light dinner or late lunch. Anchovies are optional, so if you’re a vegetarian, just leave them out. Hispi cabbage can be pan fried, steamed,…
Rhubarb, Tarragon and Stem Ginger Compote
A fragrant, summery compote of rhubarb, tarragon and stem ginger Rhubarb, tarragon and stem ginger compote Rhubarb season is heading towards the end now, and I must have eaten my body weight in rhubarb by now. The season begins early…
How to Cook a Duck – a Chef’s Manifesto for Cooking From Scratch
Chapter One: Duck Soup for the Soul The price of food has been constantly going up over the past years. And as we get busier than ever, we rarely find time to cook something from scratch. We search for convenience.…
Asparagus crostini with confit garlic aioli
Asparagus crostini with confit garlic aioli – suitable for garden parties and summer gatherings. Asparagus crostini with confit garlic aioli Asparagus is in full season this month – and it also happens to be my absolute favourite spring vegetable. I…
Food Styling Services
Food Styling Services in London I am a London based food stylist with more than 2 years experience. I provide food styling services for various commercial and non-commercial projects, such as: cookery books, food magazines, catering businesses and restaurant menus.…
Megrim Sole with Sprouting Cauliflower
What is Megrim sole? Megrim sole is a flat fish, from the same family as turbot. It is less known compared to the popular lemon sole or other fish from the turbot family. However, what I believe it makes it…
Wild Garlic Soup – Hello Spring!
Wild Garlic Soup If I were to chose one ingredient that defines spring, that would be wild garlic. And my all time favourite recipe is this wild garlic soup. I usually serve it with a poached egg on top and…
