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 ...