Recipes

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Inspired dishes that cater for every course and every cuisine...

Starters and Mains

  • Grilled aubergines with mozzarella and yuzukosho

    Grilled aubergines with mozzarella and yuzukosho

    Brush the aubergine slices with olive oil and sprinkle with sea salt. Cook in a griddle pan until they are browned and tender. While the aubergines are grilling, whisk the dressing ingredients together and taste, adding more of any of the ingredients until you get the flavour you like. To finish the aubergines, put them on a baking tray and lay the sliced mozzarella on top. Place under a hot grill so the cheese browns lightly but is still soft...read more

  • Chicory braised with grapefruit, mandarin and soy

    Chicory braised with grapefruit, mandarin and soy

    Heat the olive oil in a large frying pan. Melt the honey in a saucepan and brush over the cut edges of the chicory. Sear the chicory in the frying pan, cut-side down, until it starts to caramelise, then flip over and cook for a further 2 minutes. Add the butter, citrus zests and juices and soy sauce then sprinkle over the thyme sprigs and season with sea salt and black pepper. Simmer, turning regularly, until the chicory is tender, and...read more

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Desserts and Puddings

Cakes, Bread and Pastries

Sauces

  • Preserved lemons, peppercorns with ginger and garlic

    Preserved lemons, peppercorns with ginger and garlic

    Place the lemons, garlic, ginger and peppercorns in a large bowl and cover with the turmeric, chilli powder (if using) salt and sugar. Using your hands, rub in the spices, making sure everything is coated. Transfer the mixture to a...read more

  • Whole spice, crispy onion and lentil rice

    Whole spice, crispy onion and lentil rice

    In a medium saucepan with a lid, mix together the puy lentils, stock, black cardamom, nutmeg, cinnamon stick, cloves and turmeric and bring to the boil. Gently stir once then cover with a lid and reduce the heat to low. ...read more

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