Eggplant is on the meatier side of the vegetable group, fleshy and juice, making it the perfect candidate for a meatball. The buckwheat groats and oats give these balls some grit and texture, and the pine nuts and parmesan add a little richness.
We are excited to be in New York for the Brooklyn Food Book Fair to launch our new quarterly publication PALATE.
Palate features 13 recipes coupled with illustrations by artists from around the world. The artworks vary from figurative watercolours to abstract digital collages, providing a unique sense of the dishes and insight into the imagination of the artists.
Gazpacho is a classic Spanish soup, usually served cold in summer – refreshing and nourishing. Here’s Kimiko Barber’s Asian take, which features characteristic Asian ingredients of ginger, rice vinegar and soy sauce.
This is a creamy but refreshing soup – nutty with edamame, fresh with asparagus, and made smooth by potatoes rather than cream. The pesto with it is a mizuna pesto, peppery and similar to rocket pesto.
This salad was inspired by one Maxie and I dined on in Mallorca. It’s fresh, tangy and crunchy with little salty bursts of the fried capers. The fried capers are salty with a crisp, grainy shell, great served as a snack with beer or martinis.
Salty, crispy prosciutto and the sweet crunch of asparagus make the perfect party starter.
A Valentine’s Day menu designed to impress, satiate and stimulate, featuring aphrodisiacs, food eaten with hands, sexy textures, nude food, phallic nibbles.
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.