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…
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…
Caramelised rice pudding with Poached Rhubarb
Whenever I think about rice pudding, I think of home. There’s something quintessentially childish about that bowl of warm, creamy pudding with hints of vanilla or cinnamon, don’t you think? My mother would cook the rice pudding on the stove,…
Scallop Carpaccio with Blood Orange
Scallop Carpaccio with Blood Orange – recipe notes Make the most of the blood orange season with this simple and elegant scallop carpaccio that is fit for a romantic dinner or special celebration. The scallop carpaccio is served raw, so…
