Pan-fried Mackerel with crispy potatoes, chilli and garlic

Pan-fried Mackerel with crispy potatoes, chilli and garlic

Perfect for anyone on a budget, this dish is low on cost and big on flavour. Mackerel is one of the cheapest yet most...
Pine nut crusted Cod with Herb Tagliatelle

Pine nut crusted Cod with Herb Tagliatelle

I took inspiration for this dish from the French way of herb crusting sea bass. This gives a more Italian feel to the dish...
Linguine with scallops and verjus

Linguine with scallops and verjus

Inspiration for this dish came from the fantastic French Ragout of Seafood, a pasta dish containing the likes of prawns, mussels, scallops and squid....
Pork braised in Coffee & Sugarcane with Beetroot and Crème Fraiche

Pork braised in Coffee & Sugarcane with Beetroot and Crème Fraiche

This is one of my most prized recipes from a trip to South America. I had this dish at restaurant iLatina in Buenos Aires,...
Smoky-Pork-Basque-style-Pincho’s-with-Red-Onion-Marmalade

Smoky Pork Basque style Pincho’s with Red Onion Marmalade

Pincho’s are native to the Basque region of Spain. Throughout the region bars serve these mini-delights usually on sticks or on pieces of toasted...
Chicken Yakitori Skewers

Chicken Yakitori Skewers

In the back streets of Tokyo sizzling over charcoal you can find these skewers of chicken yakitori glazed with a sweet sauce. It’s a...
Baguette

Baguette

Most baguette recipes call for 24 hours of preparation and a specialist baguette tray for baking. You won’t need any of those for this...
Sole Veronique with Verjus Buerre Blanc

Sole Veronique with Verjus Buerre Blanc

Sole Veronique is a classic dish from the Escoffier era of French gastronomy. New versions of the dish are beginning to appear everywhere now...
Chorizo, Rocket and Pepper Roll

Chorizo, Rocket and Pepper Roll

I first had this sandwich at Borough Market in London from a place called Brindisa, a place famous for tapas with a stand just...

Grilled Hake with Polenta and Almond Pesto

Hake is becoming more common in supermarkets nowadays and it’s a fish prized by the Spanish who have some excellent ways of preparing it....
Oeuf’s Meurette

Oeuf’s Meurette

This has to be one of my favourite starters. A classic dish of Burgundy, France traditionally using red wine from the region but any...
Langoustine Tortellini with Basil and Parsley

Langoustine Tortellini with Basil and Parsley

This dish may look a bit fancy, that’s because it is! It’s well worth the effort of making fresh pasta, follow these steps and...