Latest Recipe
Pomegranate, chicken & tahini salad
A bright, crunchy no-cook salad with shredded roast chicken, cabbage, pomegranate and mint, finished with a creamy citrus tahini dressing. Easy to prep ahead and toss together just before serving.
Salsa Verde
A bright tomatillo salsa verde with boiled chillies, garlic and coriander. Cook the vegetables briefly, then blend with the herbs and season to taste.
Patatas Aliñadas (Spanish Potato Salad)
A simple Spanish potato salad with olive oil, onion, parsley and sherry vinegar. Boil the potatoes, slice while warm, then dress and let them absorb the seasoning.
Paloma
A long tequila drink with grapefruit, lime and soda. Shake the base, strain into a salted glass, then top with ice.
Sushi Ginger (Gari)
Sweet-sour pickled ginger for sushi and other sharp accompaniments. Slice the ginger finely, blanch it, then cover with the sweet vinegar brine.
Pickled Daikon
Pickled daikon with a sweet-sour rice vinegar brine and a little turmeric. Salt the sliced daikon first, then boil the brine and pour it over.
Duck Udon
Duck udon in a light dashi broth with spring onion and egg. Render and cook the duck, warm the broth, then assemble with the noodles and toppings.
Dashi
A mixed dashi made from shiitake and bonito stock. Steep each broth separately, then combine to taste for a clear savoury base.