Recipes BreakfastDips & PiecesSeafood

Chestnut Galette with Smoked Mackerel, Sprouts & Lime Creme Fraiche

23 Nov 14 by

The flavours of this Chestnut Galette with Smoked Mackerel, Sprouts & Lime Creme Fraiche gives a nod to the beautiful simplicity of nordic cuisine. The flavours of the smoked fish, zest creme and earthiness of the chestnut bread make this a breakfast that would satisfy the hungriest of vikings or works perfectly as an appetiser with a glass of something bubbly.

Glutenfree dairyfree banana and cocoa nib loaf
Baked & Sweets

Banana and Cocoa Nib Loaf

23 Nov 14 by

This cake/ loaf is fudgey and not too sweet so could easily pass as a breakfast food. As a bonus, it’s gluten-free, vegan and sugar free.

Basil, spinach and ricotta gnudi
Recipes Pasta & GrainsSalads & Vegetables

Basil, spinach and ricotta gnudi

13 Nov 14 by

Gnudi – the light, carefree cousin of gnocchi. This recipe for Basil, spinach and ricotta gnudi is light is body, rich in taste and with texture that dissolves in your mouth. This dish is great as a light starter or makes for a nice summery main served with crusty bread and a tomato salad.

Art & Design

Kenny Scharf’s Donuts

6 Nov 14 by

Sometime in prehistory someone dropped flour into oil and the ancestor of the doughnut was born. Kenny Scharf has a long history of painting donuts – his portraits of them floating in surreal landscapes celebrate the formidable legacy of these doughy delicacies.

crispy rice salad
Recipes Salads & Vegetables

Crispy Rice Salad

5 Nov 14 by

This salad has everything you want, crunch, char, herbs, raw, cooked and confit. Crispy rice, cema di repe, dill, radish, confit shallots, char onions & green beans make for the perfect vegetarian main or nice accompaniment to fish, chicken or steak.

Seafood Paella, artwork by Rosalind Monks
Illustrated Recipes Recipes Pasta & GrainsSeafood

Seafood Paella, artwork by Rosalind Monks

1 Nov 14 by

Paella is a great party dish – a single-pan banquet. The size of the dish and variety of ingredients that can be used in a paella make it sure to feed and satisfy a crowd – from chicken, to chorizo, to seafood – there’s even breakfast paellas!


Cooking with Blood

30 Oct 14 by

As morbid as it sounds, drinking and cooking with blood is as old as mankind itself. It started as a matter of frugality and self-preservation — not wasting any part of a “kill.” It eventually evolved into a symbolic and religious gesture. Warriors believed drinking their enemies’ blood would give them their strength and power.