Butternut Squash Purée

Glossy, silky, smooth butternut squash purée. It looks impressive and is actually really easy to make.

Orange Fluid Gel

Here's a quick and simple recipe for making this beautiful fresh orange fluid gel for plating. Serve this with savoury dishes to give a sweet balance to things like duck or use on or in desserts to elevate or compliment flavours. The texture of the gel is super smooth and the flavour is light and […]

Bright Green Basil Oil

This is a three ingredient recipe for a vibrant and bright green oil for plating. This oil is great for adding a pop of bright green colour and also adds a really nice flavour to savoury dishes. There are reasons behind some of my choices of ingredients, I chose a neutral oil instead of olive […]

Basic Tomato Sauce

Inspired by a quote I read by Missy Robbins on Italian food recently, I wanted to make one of the most simple but delicious recipes I know; basic tomato sauce.

Black Sesame Paste

Super simple recipe for black sesame paste all you need is black sesame seeds and honey. Oh and a blender that isn't totally garbage like mine is lol. Use a tablespoon or so of this in cakes, ice creams, custards, pastry cream etc. to give it colour and a deep and nutty sesame flavour.

Watercress Purée

Here are two basic methods of making watercress purée. Both are super simple and add great additional flavour and colour to a plate.

Ramp Pesto

Today I'm making a simple recipe for wild ramp pesto using the ramps I foraged the other day. Since the ramps have a really lovely herby (is that even a word?) spring onion like taste there isn't any need to add in any other herbs or garlic. You could of course if you wanted but […]

Balsamic Caramel Sauce

Enhance your caramel sauce by adding balsamic vinegar to create a beautifully rich and complex flavoured sauce. Bring your ice cream from the warm summer months into the cooler winter ones with this gorgeous recipes.