I’ve been working really hard developing a range of vegan cheese that I’m now selling at markets in London. I’ve perfected a bold blue cheese that I’ve names Blue Mountain and have been working on a baby blue side kick that is softer and smoother…it may be named Baby Blue but i’m not sure that’s…
Ma’amoul biscuits
I feel bewitched by the flavours and scents of middle eastern food, dates, rose water, spices, harissa, beautiful stuffed figs, apricot cream and pretty jewel-like pistachios peeping out like half closed eyes. Ma’amoul biscuits lovely because they embody all those flavours with a beautifully moulded biscuit, a batch of these presented in a pretty tin…
The Art of Plating
Last valentine’s day I was hired by a lovely lady to make a 3 course dinner for two couples, they wanted decadence and romance and so I came up with this menu. Starter: Prosecco with fresh strawberries and mint. Strictly Roots ‘Big Burrata Style’, delicious, oozing gourmet mozzarella on a bed of pink Radicchio del…
The Art of Plating
My obsession with food really does cover most bases, I’m perfectly happy writing a shopping list, buying ingredients, planning a menu, assessing stock levels in a cupboard, experimenting with flavours in a kitchen or just reading a cookbook but playing around with plating, food styling and food photography are an extra pleasure. There is something…
Get creative with Buddha bowls
A perfect Buddha bowl is really just a collection of delicious things in a bowl, usually highly nutritious and often Asian leaning in flavour but really your imagination is the limit when it comes to combinations and inspiration. When I’m looking for something healthy to eat that feels grounding an comforting a Buddha bowl usually…
Pasta making
In a world of gluten free I must confess to be rather fond of wheat, I love bread and pasta is undoubtedly pure ambrosia, when I’m in need of unadulterated pleasure and comfort I will always find it in a bowl of pasta. Whilst there are many traditional pasta recipes that are vegan already (durum…
Adventures in vegan cheese making
I am at my happiest when Im experimenting in the kitchen with new flavours and processes, the infinite possibilities of what can be achieved when you have the beauty of time, space and ingredients is a wonder. As a vegan chef I feel so excited to be part of a movement thats re-inventing food, everything…
Pink Smoothie/Green Juice
Having a day a week when you eat less is a great way for the body to rest and repair. Digesting food takes up a lot of the body’s time and energy and in a modern world where we tend to graze constantly and eat complex dishes that are harder to digest the body is…
Fig, cacao and maca power balls
I feel we all do the rounds with energy balls, you like me may have tried several hundred recipes all with varying degrees of success. Some have a strange grittiness, some have an incredible list of expensive ingredients and others are just dull. After some tinkering with textures and tastes I now have this recipe…
Fermented cashew cheese with flowering oregano
Sometimes a fresh, creamy, simple base is whats required in a dish or in my case a topping for dark, crunchy,Swedish rye bread and a punchy balsamic onion dish. This combination made a delicious balanced lunch and the flowering oregano were both pretty and added a floral note to the cheese. This is a simple…
StrictlyRootsVegan 