The recipes below are just a few of many I like to use at home and on occasions in the restaurants I work in.
Please visit this page regularly as I will be adding more in the weeks ahead.


Classic Korean fermented pepper paste one of my favourite ingredients

Pipian rojo

Incredible sauce served with grilled vegetables or meats


A savoury custard served hot or cold with the addition of chicken fat

Mee rebus

One of the first dishes I started cooking when I went plant based

Mushroom XO

A take on the classic using mushrooms making this plant based recipe delicious and very moorish

Sweet and sour dill dressing

This recipe is a version from Gunner Karl Gislason’s book, North.

Pepper & chilli peppernata

Simple warm salsa sauce that can be adapted to your taste

Vadouvan butter

This french, Indian curry butter is a flavour bomb for everything

Socca “muffins” 

This dish is dairy free and gluten free and makes for a good snack or lunch