Winter Quinoa Salad 2

Winter Quinoa Salad
This salad is a winter take on a previous recipe and as I said in that post it is heavily influenced by Yottam Ottolenghi; once again I’ve used one of his sauces pretty much wholesale, this time a version of baba ganoush given a lovely burst of sweetness and acidity by the addition of pomegranate ...

Venison, Chocolate, Sweet Potato, Kale, Celeriac, Girolles 2

Venison, Chocolate, Sweet Potato, Kale, Celeriac, Girolles
This is the first time I’ve had a chance to use the new season’s venison and I picked up a fabulous piece of loin in Ennis Butchers, Rialto, which I am lucky enough to have just around the corner from my house. As with pretty much all tender meat I cook now I did it ...

Crab, Corn And Saffron Risotto

Crab, Corn And Saffron Risotto
There’s a lot of myths surrounding risotto and the most persistent, which I am as guilty of perpetuating as anyone, is the need to stir continuously to help gradually rub off the starch contained within the grains of rice. An article I recently read on Serious Eats put this to the test and found that ...

Beetroot, Fennel, Plum ‘Gnocchi’, Yoghurt 1

Beetroot, Fennel, Plum ‘Gnocchi’, Yoghurt
The inspiration for this came from a post on Kitchen 72 as I really liked the idea of pairing beetroot with fennel and a seasonal fruit. My recipe has gone through a few iterations but I’m happy now that it’s finally right. There’s a few modernist tricks I’ve mentioned before, like fluid gels, and also a ...

Bacon And Cabbage Orzotto 2

Bacon And Cabbage Orzotto
I entered this recipe in the Goodalls Modern Irish Cookbook competition and unfortunately it wasn’t selected so I thought I’d post a version of it here. An orzotto is what’s commonly referred to as a barley risotto and I’d been toying with doing a riff on the Irish classic bacon, cabbage and parsley sauce for ...

Quinoa, Courgettes, Broad Beans, Black Beans, Pine Nuts, Herbs, Flowers, Sumac 2

Quinoa, Courgettes, Broad Beans, Black Beans, Pine Nuts, Herbs, Flowers, Sumac
This recipe is one big homage to the cooking of one of my favourite chefs Yottam Ottolenghi and I hope it doesn’t seem too derivative. We do a vegetarian week every month and that basically entails cooking nothing but dishes from his Plenty cookbook so I took inspiration from a few of the recipes in ...

Fettucine, Courgette, Hazelnut, Broad Beans, Mint 2

Fettucine, Courgette, Hazelnut, Broad Beans, Mint
I had originally bought the ingredients for this Yottam Ottolenghi recipe but some leftover fresh pasta that had to be used up meant a change of plan and some improvisation. Unfortunately, the fresh hazelnuts called for in the original are very hard to come by so I had to make do with some normal ones ...

Asparagus And Oat Soup, Egg Yolk, Burnt Onion

Asparagus And Oat Soup, Egg Yolk, Burnt Onion
Marks & Spencers still have some English asparagus left on their shelves so I decided to try to make the most of it before it’s finally gone. Generally at this time of year when the season is technically over the quality is not great and the best option is to make soup; in any case, ...

Basil And Pine Nut ‘Risotto’

Basil And Pine Nut ‘Risotto’
I normally hate seeing things listed on a menu with inverted commas but I can’t really think of another title without it sounding even more wanky, e.g., ‘deconstructed pesto’ so it’ll have to do. Nomenclature aside, it’s another recipe inspired by Modernist Cuisine where you make risotto-like dishes from grains other than rice or in ...

Red Gurnard, Tarragon, Celery, Broad Beans, Samphire, Cucumber, Butter 3

Red Gurnard, Tarragon, Celery, Broad Beans, Samphire, Cucumber, Butter
The whole point of this recipe was to keep things as light and fresh as possible: I picked lots of cooling and refreshing ingredients and tried to find novel ways of processing and presenting them. And to do this I revisited some modernist techniques I’ve used previously and a new one I’d been looking to ...