Recipes
Aqua cotta translated simply means hot water. It’s a delicious way to use up scraps of bread, over ripe tomatoes and vegetable stalks and tips. It’s one indulgence is a lick of the very best extra virgin olive oil. Serves 4 4 slices of good quality stale...
Recipes
I have found that the simplest and best fresh pasta is made with nothing more than flour, good quality very fresh eggs and a little salt. You can make it in a food processor or by hand. As we make it in fairly large quantities in the restaurant, we use a food...
Recipes
We just had to use the delicate and stunning asparagus as the centrepiece to our recipe for April. As I’m sure you’re all aware Asparagus is at its best now and paired with crème fraiche and Parmesan (also known as fonduta) it’s perfect for a light lunch...
Recipes
The similarities between the food and fashion industry are several, and it is often looking at the food industry that I derive the strength to have faith in fashion, because I know that where food leads fashion will follow – and food is leaps ahead in terms of...
Recipes
Purple sprouting broccoli is at its very best just now. Serve this as a first course or accompanied by really good bread as a light lunch. A generous bunch of very fresh broccoli Sea salt Finely chopped dried red chilli For the dressing 3 x organic free range egg...
