Scallop, leek, oyster mushroom, lemon, prosciutto, cream with pasta

Some feedback. It was lemony, very fresh, it tastes like spring, I like scallops. That’s good enough to share I think! This is quite an unusual pasta in the sense you don’t often see these flavours combined these days. I have been experimenting with a style I’ll call French bistro circa 1994 (but without the…

Bulgur Wheat, garlic, parsley and feta salad

Perfect as a side to the Yoghurt Marinated Chicken or a hit at any BBQ, this is a version of tabbouleh with less parsley, more garlic and with a dressing that takes it a long way from the real thing. Really, you are aiming to build flavour directly into the bulgur wheat. The success is…

Roast Chicken, marinated in yoghurt, tahini, lemon

I remember making chicken marinated in yoghurt after seeing a recipe in Cuisine magazine about ten years ago. Mum and Dad, if you are reading this you may remember that you really liked this recipe and it was one of the least controversial during my ‘experimental cooking’ phase.  Compared to the crumbed Stewart Family Farm…

Classic cold spicy noodles from Korea

This is my interpretation of bibim-naengmyeon, a cold noodle recipe from Korea. The noodles I used are vermicelli-style and made of sweet potato starch, the key ingredient that gives them a chewy, springy texture. You serve them soaked in an icy beef broth, topped with crunchy vegetables and a moreish sauce alongside bonus added extras…