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.
Gouchujang
Classic Korean fermented pepper paste one of my favourite ingredients
Pipian rojo
Incredible sauce served with grilled vegetables or meats
Chawanmushi
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