THE SUN-SOAKED PLATE...Mediterranean recipes for family and friends

While the COVID-19 pandemic has had a devastating economic impact globally, few industries have been as hard hit as restaurants and hospitality. Our restaurant is closed for the foreseeable future, our events industry has been shut down, corporate events cancelled, and any type of mass gatherings are no longer able to take place leaving thousands of small catering businesses struggling to see light at the end of the tunnel I’ve spoken to so many of my fellow chefs and colleagues over the last couple of weeks and we are all trying to remain positive in the knowledge that we will have a huge fight on our hands to survive this after the lockdown. But I’m sure the hospitality industry will eventually bounce back from this and, if I’ve learnt one thing from my recent conversations, it is that our business is full of warm, kind-hearted people who love nothing more than bringing people together sitting around a table sharing great food, wine and conversation and re...

I’m not usually keen on overly sweet desserts but I do love make an exception when it comes to Pavlova. Every now and then I can’t resist them and I often find myself asking; is there really anything better than a crisp, fluffy meringue filled with whipped cream and juicy, fresh strawberries? It’s one of those classic desserts that always seem to bring a little smile to everyones faces when you bring it to the table. Originally, it is believed to have been created in honour of the Russian ballerina Anna Pavlova either during or after one of her tours to Australia and New Zealand in the 1920s and t he secret to a great Pavlova is obviously the perfect meringue. Eton mess In its most basic form, meringue is composed of two ingredients: egg whites and sugar. Its incredible to think that those simple ingredients are just beaten together and like magic, they slowly transform before our eyes into a brilliant white, silky smooth shape-holding state that’s pliable enough to pipe ...

When I started my career in the kitchens of a large five star hotel in London, one of the first sections I worked in was the butchery department. I don’t think they really exist now but in those days it was an incredibly cold, tough environment for a soft, wet behind the ears seventeen year-old straight out of catering college. It was full of sharp knives, butchers saws, cleavers and meat hooks hanging from the wall with extremely heavy, wooden chopping blocks that needed to be constantly cleaned with loads of salt and big wire brushes and it was an intimidating place to work. The head butcher looked very scary to me, as strong as an ox, he was definitely not a man you would want to disappoint. He pushed everyone extremely hard to work as quickly as possible because practically every other section in the kitchen depended on us to supply them with their basic ingredients for the busy, lunchtime service. Everyday an endless supply of huge cuts of meat, game birds and countless boxes...

Like most things in Spain, even the simplest of things are a little more complicated they may seem. Take the humble “Tortilla”; the ever-popular Spanish potato omelette as an example. In the town council of Betanzos, the Galician municipality whose tortillas de patatas are regularly hailed as the finest in the land, they have recently told contestants entering the annual tortilla competition that onions are now totally forbidden in the recipe. The issue of whether cebollas belong in this emblematic dish is dividing families and communities and pitting concebollistas (with-onions) against sincebollistas (without-onions) and turning this issue into a long-festering confrontation. The rivalry has become so intense that it may even eclipse one of Spain’s bitterest battles between Real Madrid and FC Barcelona! I have to admit that I’m with the “concebolloistas” although I do respect the fact that in it’s purest form it should probably just be potatoes and eggs. What I’m certain of is th...

While the COVID-19 pandemic has had a devastating economic impact globally, few industries have been as hard hit as restaurants and hospitality. Our restaurant is closed for the foreseeable future, our events industry has been shut down, corporate events cancelled, and any type of mass gatherings are no longer able to take place leaving thousands of small catering businesses struggling to see light at the end of the tunnel. I’ve spoken to so many of my fellow chefs and colleagues over the last couple of weeks and we are all trying to remain positive in the knowledge that we will have a huge fight on our hands to survive this after the lockdown. But I’m sure the hospitality industry will eventually bounce back from this and, if I’ve learnt one thing from my recent conversations, it is that our business is full of warm, kind-hearted people who love nothing more than bringing people together sitting around a table sharing great food, wine and conversation and r...

As the winter starts to kick in and the chilly weather begins to bite, it’s a time to indulge in a few heart-warming dishes designed to keep out the cold and to revive flagging spirits and jaded palates when there’s a little chill in the air. If i’m cooking at home, I love to throw everything into one pot and place it in the middle of the table for serving. It not only saves on the washing-up but it also helps to stimulate and heighten your senses so you can enjoy your meal even more. One-pot dishes are real comfort food at this time of the year, winter warmers that really sooth the soul. The Spanish have invented a great variety of one pot dishes called “potajes”.   One of the most revered is known as “Fabada”. This is a traditional and hearty white bean stew from the northern Spanish region of Asturias. Particularly popular during the colder months, it is traditionally eaten with crusty bread and a glass of Asturian cider. Good quality chorizo and morcilla (black...

Like many busy people, when I’m cooking at home I don’t really want to spend hours slaving over complicated recipes. My philosophy on cooking for friends and family is to keep it simple, fresh and Mediterranean. Above all, I want it to be the type of food that draws people together, to sit around a table sharing food, wine and conversation. Food is, after all, a communal experience – for all of us in the Mediterranean, it’s one of the biggest pleasures in life. At home I love to cook one-pot dishes with big flavours that you can bring straight to the table and just tuck in. This months recipe, Iberian pork meatballs with spiced pumpkins and chickpeas, is one of those delicious, simple dishes that I often cook for family & friends. It’s real comfort food and the perfect winter warmer! Pumpkins have a wonderful flavour and a smooth, silky texture that combines perfectly with chickpeas and Iberian pork. Warm spices also have a particular affinity with pu...