Sautéed Tenderstem with Lemon & Nuts
This sautéed tenderstem recipe is part of a series I developed for Tenderstem – a classically-bred cross between broccoli and Chinese kale. Not unlike asparagus in its cooking and eating properties,...
View ArticleSavoury Custards with Tenderstem & Cheese
This recipe for savoury custards with Tenderstem, cheese and basil is part of a series I developed for Tenderstem – a classically-bred cross between broccoli and Chinese kale. Not unlike asparagus in...
View ArticleTempura Tofu Veggie Burgers with Pesto
This recipe for Tempura Tofu Veggie Burgers with Coriander Pesto originally appeared on the website Great British Chefs, as part of a campaign for The Japan Centre. My recipes for Silken Tofu Ceviche...
View ArticleChoux Pastry Fritters with Gruyère & Tomato
This recipe for Choux Pastry Fritters with Gruyère & Tomato originally appeared on the website Great British Chefs, as part of a campaign for Gruyère cheese. My recipes for Gruyère Cheeseboard with...
View ArticleSilken Tofu Aioli with Winter Vegetables
This recipe for Silken Tofu Aioli with Winter Vegetables originally appeared on the website Great British Chefs, as part of a campaign for The Japan Centre. My recipes for Tempura Tofu Veggie Burgers...
View ArticleSilken Tofu Ceviche with Mango & Samphire
This recipe for Silken Tofu Ceviche with Mango & Samphire originally appeared on the website Great British Chefs, as part of a campaign for The Japan Centre. My recipes for Tempura Tofu Veggie...
View ArticleWhole Grain Pot Stickers with Tofu & Mushrooms
When Cauldron asked me to come up with a Chinese tofu recipe in celebration of Chinese New Year, my thoughts turned to pot stickers – Chinese-style dumplings – with a super tasty vegetarian filling....
View ArticleEating Herb Robert & Herb Robert Pesto
I first heard about the plant, herb robert, when I watched a very nerdy video about herbs and their medicinal uses. As a fully fledged food bore, this is how I spend my alone time. Watching talks given...
View ArticleBrown Rice Risotto with Blue Cheese & Chives
Despite the fact that chefs with no imagination insist on serving me risotto whenever I eat out, I still like it. What’s not to like? A hot, silky, brothy, creamy, cheesy bowl of comfort. With autumn...
View ArticleGruyère Caesar Salad with Marinated Mushrooms
This recipe for Gruyère Caesar Salad with Marinated Mushrooms originally appeared on the website Great British Chefs, as part of a campaign for Gruyère cheese. My recipes for Choux Pastry Fritters with...
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