Slaw

Breakfast tacos- corn tacos with charred onion purée, tofu scramble, chipotle corn, roasted garlic thyme potatoes and crispy onions 🤤

Have been very quiet, but will be more active now and give an update on Slaw soon 🤗

Roasted peach with a Marsala wine reduction, maple rosemary ice cream and caramelised pecan & pistachio. What else would you want to eat in this weather

Monday lunch- asparagus, summer ball courgette, spring onions with a roasted tomato chilli garlic sauce and a rye crumb all served on the creamiest butterbean hummus made with queen butterbeans.
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The hummus was made with the butterbeans, roasted garlic, lemon juice, lemon zest and olive oil. It was delicious and very fresh

Slow roasted tomato soup with black rice, rainbow chard, roasted broccoli and toasted coriander seeds
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Smoky roast carrots with roasted potatoes, spinach and beetroot purée. Sunday lunch vibes
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Bruschetta with beetroot, wild garlic pistachio pesto and radicchio

A simple but delicious lunch. Bruschetta is a great way of using up any bread that you have leftover.

Roasted beetroot & butternut squash with horseradish onion purée, red quinoa, lemon, radicchio and dill

Beetroot and horseradish has always been a combination I love. The sweetness of the beetroot balanced by the fiery horseradish. As some of you may know I used to make and sell a beetroot & horseradish salad dressing.

Slow roasted spiced tomato Dahl with raita and crispy roasted spiced potatoes. The weather of a week ago conned me into thinking we were on a steady path to summer. Instead we have had a return of cold mehhh weather. As a result I am again in need of hearty dishes and what better than a warming Dahl with crispy potatoes.

I have been posting about a wonderful trip to Sicily ( ) . One of the parts I have yet to mention is the day , and I spent cooking with at the Good Kitchen.

On the face of it is one of the most extraordinary things to have happened-

An Australian, , who lived in London for c20 years decided to pack up and move to a remote town in Sicily without a firm grasp on Italian (it is getting better). Then decided to set up a community kitchen that sends out over 100 meals a week and which has become a focal point for the town. Whilst we were there every local that passed by popped in to say hello and offer support.

If it was anyone else I would question what, why, how? As it is Danny it all makes sense, he is a man with an incredibly generous spirit, who genuinely wants to leave a positive impact on the world and those around him. He has inspired many already in the local village and their initial questions and hesitation have vanished to be replaced by gratitude and praise. A number of kids have been drawn in to the kitchen, it is clear to see how much they love being part of the project.

There is seemingly an endless stream of gloom that we have been bombarded with over the last few years. Whilst we shouldn’t ignore the terrible things going on in the world, we should get better at celebrating the positive things that are happening. We sometimes feel helpless and we need people like Danny to inspire us that we can make a difference if we want to.

Potato and onion soup with crispy capers, roasted tomatoes and crispy kallettes. The soup is rich, velvety and delicious
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Throughout our time in Sicily we were blessed having sharing her seemingly endless knowledge of Sicily. Her final recommendation was that we visit the famous Ballaró Market in Palermo. I have always found Italian markets to be magical places, so jumped at the idea. The produce, the atmosphere, the setting and the company ( )all combined to deliver a special experience.

My biggest inspiration for creating dishes has always been produce, I can emphatically say Sicily has inspired me. I feel it’s important to create dishes that do justice to beautiful fruits and vegetables, something Sicily has plenty of.

We had the privilege to meet producers/farmers who were passionate, innovative and generous, such as
Without these producers there is a danger that some incredible produce would be lost to history.

Thanks to for giving me so much inspiration to take back to London, I wish I could stay longer.

I am still in Sicily and have fallen in love with some of the stunning home kitchens we have seen with

These kitchens which have clearly been where many wonderful Sicilian dishes have been made.
The first two kitchens are beautiful and authentic with a lot of stories to tell. The last one is a sweet kitchen unit that you could seemingly take with you.

Which kitchen would you be most happy cooking in 1, 2 or 3?

We had a wonderful meal last night at (kitchen 1) with which enabled us to experience the wonderful olive oil they produce as well as an incredible artichoke & wild fennel pie made using the flour they make from the innovative grains they produce on their farms. They have been working on a grain with a university which is more resistant to adverse weather and produces a fantastic flour.

The other Ukrainian 🇺🇦 dish I cooked was deruny. These are potato pancakes served with coconut yoghurt which I combined with lemon juice, zest, dill, mustard and capers.
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This is the delicious Ukrainian 🇺🇦Borscht I made last week. It’s a very wholesome dish with lots of vegetables such as beetroot, carrot, onion, celery, potato, tomato, garlic and topped with coconut yoghurt
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I will explain a little more about the Ukrainian 🇺🇦 dishes I posted about yesterday. This dish is Golubtsi, cabbage leaves stuffed with rice and I used mushrooms. Traditionally I believe it’s stuffed with rice and meat. Served on a tomato sauce.
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A little tribute to Ukraine 🇺🇦. I have recreated a few of their wonderful dishes borscht, deruny and golubtsi. Used some inspiration from Olia Hercules] , who is seemingly tirelessly bringing awareness and support to Ukraine. my favourite bakery is hosting an evening in conversation with Olia Hercules] and tomorrow.

I probably haven’t done the dishes justice, but they were delicious none the less.

Creamy polenta with a variety of mushrooms sautéed with garlic, thyme & rosemary and topped with a fresh salsa verde
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I am enjoying polenta more and more. I know some people including my Dad hate it.

Tofu scramble with black rice, shredded brussels sprouts and harissa hummus
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A good weekend brunch option

Soba noodles with a mushroom sesame onion sauce topped with courgette, baby corn, coriander and roasted sesame seeds
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Spiced roasted cauliflower & carrots with pearl barley, onions, fresh herbs and crispy carrot skins
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A creamy cheesy pasta (reginette) with mushrooms and baby corn. The sauce made with onions, garlic, oat milk, tamari, nutritional yeast, mustard and miso. Topped with roasted broccoli and roasted almonds
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A good way to start the week

Spiced pumpkin purée with brown rice, black beans, sautéed mushrooms, roasted leeks and crispy kale
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Potato and leek soup with roasted red onion soup, crispy kalettes, sesame seeds and chilli oil
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Hearty and delicious

Roasted purple sprouting broccoli & spring onions with romesco sauce, sesame seeds and freekeh
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I can have Romesco sauce with most things and it’s so straightforward to make

Creamy polenta made with onion purée topped with caramelised onions, Jerusalem artichokes, garlic, kalletes and almonds