Spicy Fish Sando with Gooseberry Ketchup
This recipe transforms plaice fillets into a crispy, spicy sandwich. The gooseberry ketchup, made with shallot, garlic, vinegar, and sugar, simmers for 15–20 minutes until jammy. A slaw of red cabbage, carrot, and spring onions dressed with Kewpie mayonnaise and gochujang adds crunch. Serve on toasted brioche.
Roast Aubergine with Whipped Feta and Strawberry-Chilli Salsa
Aubergine rounds are roasted at 230C for 35–45 minutes until deeply golden. Chickpeas crisp alongside. Whipped feta, blended with mozzarella, milk, and lime zest, forms the base. The salsa combines strawberries, lime, scotch bonnet, and olive oil. Garnish with soft herbs and serve with bread.
Feta, Blueberry and Coriander Scones
These scones incorporate feta and blueberries through an envelope fold technique. Chilled for 30 minutes, then brushed with coriander seed butter and baked at 220C for 30 minutes, turning down to 180C halfway. Serve with clotted cream and blackcurrant jam or herby cream cheese.
Salted Pork Chops with Blackberry Hoisin and Cucumber Salad
Pork chops are dry-brined overnight. The blackberry hoisin sauce includes blackberries, dark brown sugar, black bean garlic sauce, soy sauce, honey, and five spice. Cucumber salad features rice vinegar, sesame oil, and mayonnaise. Cook pork 5–6 minutes per side, rest, then slice and serve with pan sauce, hoisin, and sticky rice.
Brown Sugar Joconde with Raspberries and Sour Cream
A French almond sponge made with ground almonds, brown sugar, and egg whites. Baked at 230C for 15 minutes. Topped with sour cream chantilly (double cream, sugar, vanilla, sour cream) and macerated raspberries. Serve cut into squares.
