July 9, 2019

Very little skill is need for this very moorish dish even so it really does deserve a place on my blog. Although it's very simple it's summery and delicious and it reminds me of my years in Cyprus where it's still handmade in the local villages. I put this on the count...

July 8, 2019

I love aubergines in anyway shape or form! Today at the cafe I made roasted aubergines with a sumac and lemon bulgar wheat topped with a tahini yoghurt. You could use a plain Greek yoghurt if you wanted to. These would make a lovely summer starter or light supper dish....

July 7, 2019

Cherry tree in my orchard garden

A great way to spend a Sunday afternoon picking my own cherries. Literally from picking to the finished jam was an hour that folks is how easy it is to make jam! My only problem was I didn't have time to pick all the cherries on the tree...

July 6, 2019

 I love writing in the peace and tranquility of my beautiful cottage.

 The farmers sheep being brought through the village past my cottage on their way to another field.

Focusing your intention! Every now and again we all have to do this, take a long hard look at wh...

July 5, 2019

Basmati, black rice, red and green grapes, dried cranberries, pomegranate, dates, mint, coriander, sumac, chilli, red onion, pomegranate molasses dressing

I absolutely adore this rice dish packed full of flavour, no heavy spices just very fresh and summery! I make this...

July 4, 2019

Below are two dishes of mine that require very little effort but would make a great supper or dinner party dish. When we had two pub restaurants I would quite often be run ragged as you can imagine. I would always need a couple of quick dishes that needed very lit...

July 3, 2019

I use masses of fresh herbs at the cafe everyday far more than I could even think to grow myself. Having said that I do grow herbs at home for personal use, I can cope with such a small amount. I use lots of coriander, mint, flat leaf parsley, basil and dill daily at t...

July 2, 2019

I have watched the vegetarian and vegan movement almost double at St James's Cafe Deli since we opened almost three years ago. Over the last ten days I have only put a chicken dish out on the counter about twice. I generally only use meats, ham and salami in our sourdo...

June 29, 2019

Cauliflowers are delicious but a very underrated vegetable. We boil it, make cauliflower cheese, even have a cauliflower dish with our Indian takeaway surely we can be more imaginative than that?

If I put any cauliflower dish on the counter it will always be the first t...

June 25, 2019

Image on a plate is everything.....presentation with a capital P! All my cooking career has been about presentation and what food looks like on the plate. Granted the flavours and textures need to be spot on but colour is essential. I remember a very highly rated chef...

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THIS WEEKS FAVOURITE SEASONAL PRODUCE

Artichokes, Black & White Truffles, Kale, Kohlrabi, Beetroot, Butternut Squash, Horseradish, Fennel, Garlic.

Bilberries, Blackberries, Elderberries, Plums, Quince, Redcurrants

Oregano, Parsley, Rosemary, Sage, Sorrel & Thyme

Duck, Goose, Grouse, Guinea Fowl, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon

Clams, Grey Mullet, Gurnard, Halibut, Hake, Herring, Mackeral, Monkfish, Mussels, Oysters, Red Mullet, Wild Seabass, Turbot

COOKING TIPS

 

My top tip is to play with seasoning your dishes correctly. There is nothing worse than under seasoned food. I always use Maldon Salt and for ease, ready ground coarse black pepper. For home cooking you can use your pepper mill. Always taste your dishes at every stage during cooking this way you can build your seasoning gradually.

 

NEW PRODUCTS THAT YOU MAY NOT HAVE HEARD OF

Zhoug...Pronounced Shkug

Is a hot sauce originating from Yemen used as a condiment. Shkug is made from fresh green or red hot peppers, coriander, garlic, salt, black cumin. It may be red or green in colour. I like to use in salad dressings.

Siyez is one of the worlds most ancient grains...8000 years old originating from Turkey. Pleasantly sweet and chewy with a nuttiness and bite. It is known to be high in protein, vitamin B2 & B6 plus Beta Carotene. Use it cooked traditionally as a pilau. I will experiment and use as a grain in a salad...I'll keep you posted

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