Chirashizushi (ちらし寿司) is a Japanese dish translating to ‘scattered rice’ . It is cooked rice topped with a variety of vegetables, seafood, meat and pickles. It’s a decorative dish that you can experiment with topping combinations.
Beetroot and Lavender dip is feminine and fragrant, looks dramatic and packs a nutrient punch. Serve alone with crackers or alongside some cheese – goats cheese, blues and cheddars go particularly well.
East London is the new food mecca of London. It seems as though every warehouse or abandoned space has a ramen joint or a cocktail bar popping up in it, but being residents of the East, we are ok with that… it means endless food options on our doorstep.
Fermentation, cricket flour, water sommeliers and more – what we can expect to find on menus and getting attention in 2015.
“Looking at these macarons took me to the highest level of dreaming! I developed a thousand analogies. At first I thought they seemed like boobies or earrings, but then, thinking about the structure, the image appeared.. Sugar domes! And which if not Brunelleschi’s dome?!”
One of the biggest food fads of 2014 was the whole ‘savoury dessert’ movement. This cake, although using chickpeas as its main component manages to stay 100% commit to the sweet dessert family.
This blend of nuts, dried fruit, brandy and cinnamon has a rich, sweet and delightfully musty flavour. A welcome addition to any cheese plate!
This creamy but light and refreshing soup is a great start to a meal, break between courses, or served in little cups as a part of your party nibble offerings.
Warming olives seems to bring out the meatiness of them, making their flesh more tender and succulent and their flavour more intense. A moreish addition to any platter.
These little bursts of flavour are great to accompany roasts, mix through salads and grain dishes, serve with a cheese board and can be served pureed too.
A range of ideas to make your platter pop – warm olives, spiced nuts, grape & apple jelly, fig salami, dips, crackers and bread.