recipes and ingredients
Chocolate Cake with Brandy Ganache
Osetra Caviar
“Gary’s Soup”: Tomato, Zucchini and Chickpea Soup
The Plant Based Chef: a vegan dinner party
North African Spiced Okra and Rice
Potato Gnocchi with two sauces
Starter : Crudo of Hiramasa kingfish, mint, pomegranate, coriander and blood orange
Almond and honey cream, kourabiethes, pistachio and fresh raspberry
Steamed Gluten Free Mushroom and tofu dumplings
Raspberry and almond tart
Sable of grilled peaches and mascarpone
Super Simple Noodles with Kimchi and Tempeh
Brodetto di pesce
Roasted Chestnut and Lentil Soup with Parsnip Crumbs
Autumn: Jerusalem artichoke soup with poached local lobster and truffle.
A salad of Tuna, White Anchovies, Heritage Beets and Tomatoes
Heirloom Vegetables with Caper and Walnut Salsa
Summer tarts, Autumn figs, Raspberries and Blackberries.
