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‘Aubergines are a hit or miss for many people. If you pair them with the right spices and sprinkle with a little salt to help remove some of the bitterness, aubergines come into their own. It is technically a fruit, but is used as a vegetable. It’s grown all over the world, and comes in […]

Sometimes, the simplest dishes are the best. This dazzling chilli prawn salad recipe is full of colour and flavour, and can be on the table in 30 minutes flat. Servings: 6 Ingredients 4 medium zucchini sliced into long strips 2 medium carrots sliced into long strips  1 banana shallot, diced 2 tsp pomace olive oil

Ingredients: For Beetroot mixture: Beetroot, boiled and grated – 3 medium Potato, boiled and grated – 1 medium Refined oil – 2 tbsp Cumin seeds – 1 tsp Chopped ginger – 1 tbsp Chopped green chilli – 1 tsp Salt – to taste Fennel powder – 1/2 tsp Chopped coriander – 1 tsp Refined oil

Ingredients Serves 4 8 large scallops sea salt calamansi vinegar 350g cherry tomatoes thyme sprigs 200g rainbow radishes sea salt & freshly ground black pepper 1 lemon, zest only extra virgin olive oil 4 ripe plum tomatoes 1 tsp sugar 100g dill, leaves only 100ml pomace oil  Method Open the scallops by inserting the point

Ingredients 1700G T 55  42G SUGAR 42G SALT 812G WATER 125G OLIVE OIL 64G YEAST Method Mix the sugar and flour together in a mixing bowl with a dough hook attachment Blend together the olive oil and the water. Then add the yeast.  On a slow speed, add the yeast mix and olive mix to

Beet ‘Tartare’, Hazelnut, Mustard, Watercress Serves 4 Ingredients 2 Large Organic Beetroot 2 tbsp white wine vinegar 2 tbsp capers, chopped 2 tbsp gherkin, finely diced 2 tbsp shallot, finely diced 2 tbsp mixed herbs (parsley, tarragon, chervil) 2 tbsp chives, finely sliced 35g English mustard  70g egg white 5g cabernet sauvignon vinegar 5g lea