Recipes
Preserved lemons Lemons can be preserved all year round, and used endlessly in salads, dishes with a north African feel, or puréed with crème fraîche, which I serve on roasted fish. It is really worth having a jar or two to hand. They last in a well-sealed jar outside...
Recipes
A stylish accompaniment to roast chicken or poached white fish. Serves 6 2 bunches of breakfast radishes 200ml chicken stock60g unsalted butter Sea salt and freshly ground black pepper Remove the stalks from the radishes and wash thoroughly in cold water. Shake dry...
Recipes
These plump little pasta pillows are filled with a light yet luxurious filling, cooked quickly to order and served in a delicious herb-infused butter. Serves 8 1 quantity freshly made pasta Semolina flour, to dust For the filling 400g sheep’s milk ricotta Finely...
Recipes
This combination of of textures and flavours works beautifully and makes for a lovely simple starter. At the restaurant we serve it on individual plates but you could just as well arrange it nicely on one large plate in the centre of the table for everyone to help...
Recipes
At the end of a meal, I enjoy a few bites of something intensely sweet that is also fragrant and delicate, so this beautiful nougat rounds off a meal perfectly for me. It is particularly good made with the candied peel of blood oranges, which we prepare at the...
