CRISPY ROAST POTATOES NEW recipe with full version narrated method video and description with ingredient list in the section below . A delicious side dish for any time of year. You can use almost any kind of potato, cut into cubes, quarters, wedges or what ever...
Crispy Seeded Flatbread Crackers 250 g plain flour1 tsp baking powderpinch sea saltblack pepper2 tbsp mixed seeds1 really good handful of fresh herbs chopped2 tbsp olive oil125 ml waterextra oil and salt for brushing and sprInkling just before the crackers go...
THIS CONTENT IS AVAILABLE TO COOKS STUDIO MEMBERS ONLY TOMATO CARPACCIO, 'RICOTTA', WALNUT PESTO A deliciously light dish perfect for brunch, starter or a light lunch. Serve with flat breads or focaccia garnished...
PLANT BASED MAYONNAISE WITH AQUAFABA 60 ml aquafaba - the liquid from a tin of cooked chickpeas1 tsp apple cider vinegar2 tsp agave nectar1 tsp prepared mustard180 ml light vegetable oil such as sunflowerGood pinch sea saltGround white pepper In a tall jug or...
Quick Pickled Picnic Vegetables Pickles add flavour that no other ingredient can replace. The one that makes your mouth water before you’ve begun to taste it. The one that makes your cheeks and jaw tense up just for a second.... like when you suck on a lemon!If...
BUFFALO BBQ CAULIFLOWER BITES 1 large cauliflower pulled into floretsBATTER75 g or 70g plain all purpose flour120 ml 120 ml water1 teaspoon paprika - smoked is best1 tsp each of garlic and onion powders if you have them. A little minced garlic will work too.1...
I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for vegetariand and plantbased cooking and this quickly became my speciality. I still cook everything,, I’m a chef after all! But my preference will ALWAYS be plantbased.
I continue to cook today, teaching people to create fabulous family meals AND recipes for special ocassions. I also provide Plant Based consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!
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