Zero Waste, Cauliflower Leaf and Floret Kimchi

Cauliflower Leaf and Floret Kimchi

Kimchi is powerful stuff and an acquired taste, however it is certainly a taste worth acquiring… Fermented kimchi contains probiotics and good bacteria that support a good gut, in turn keeping our immune system in check. It is utterly delicious served as a condiment, fried with rice, in an omelette or added to a broth to […]

Cavolo nero and walnut dip

Cavolo nero and walnut dip

First published in the Guardian – Photographs by Elena heatherwick This is a variation on a pesto recipe that I learnt from a close friend of mine. She makes the pesto with Russian kale giving the pesto a brilliant dusty rose colour. Made with cavolo nero this dip is vibrant and beautiful, I find the […]

Five seasonal pickles made with abundant and affordable roots

seasonal pickles made with abundant and affordable roots

Originally published on www.bristol2015.co.uk You can pickle just about anything from apples to snails. Pickling is an enjoyable way to make the most of a seasonal ingredient or surplus of produce you may already have in your fridge. At my restaurant Poco in Stokes Croft we preserve an excess of produce by pickling it, saving […]

Borough Market January – Rejuvenating Bone Broth

Rejuvenating Bone Broth

This blog was originally published on www.boroughmarket.org.uk. All good food starts with the ingredients. In this blog series I’m setting out to illustrate this by finding the best seasonal produce led by Borough Market’s traders. January is the month we are all supposed to become healthy – take up jogging, giving up sugar and alcohol. But […]

Leftover roast potato tortilla

roast potato tortilla

A simple dish, yet so delicious when made with care. A lot of us cook way too much food for christmas, this is a delicious way to use up leftover roasted potatoes and it saves time frying up potatoes from scratch. It makes a delicious brunch. Ingredients – serves 4 as a generous lunch 2 […]