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Oak moss flamed hake, celeriac purée, salsa verde, crispy sea purslane 

Did you know that Hake is sustainable in the Cornish waters? It’s available nearly all year, apart from Feb and March, rating at no2 on the sustainability chart, and a excellent alternative to cod. It’s a delicate white fleshed fish which easily flakes, with a beautiful supple flavour. Prepare with care not to damage this […]

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Private Dining by #deb4food

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Through a fisherman’s spyglass-essence of the sea

Pan seared haddock with puy lentils, wild sea greens, chorizo mayonnaise, chorizo and fennel oil (4) Ingredients: 800g haddock portions 200g dried puy lentils 1 vegetable stock cube made into 1l stock 1 fish stock cube 1 medium size leaf sea kale shredded into thin strands 1large head / 50 g sea kale peas 100g […]

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Featured in this months @thestaffcanteen blog, brightening things up a bit 

https://www.thestaffcanteen.com/News/whats-hot-on-chef-may-2017

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Vegan Rice rolls, Stir fry vegetables, Soy, Wasabi

#nationalvegetarianweek #deb4food #cornwall

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Curing beef and making Biltong

It’s #Britishbeefweek, but today I’m making a nostalgic “snack” for my South African heritage. A cured and dried meat called biltong, also knows as jerky, only it’s heavily spiced with coriander. First it’s soaked in a brine, then spiced and covered in a sugar/salt mix, washed, spiced/crusted then dried. It’s a long process but the […]

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Squash, cauliflower/almond crumb, beetroot ketchup

There is always a purpose behind designing a dish, and today am giving praise to the humble vegetable. It’s a vegan dish containing no dairy or wheat, very low in calories and perfect for a summery light lunch. #deb4food #cornwall #kcalfoods #vegan 

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A walk down the free food isle:        Pennywort ceasar salad, crouton crumb, dandelion petals

A few years ago a friend and wild food teacher introduced me to wild edibles. As a chef this was a totally new experience, and very exciting as my creative mind worked overtime. The vast knowledge passed on has inspired me to incorporate at least 1 wild edible into my dishes every day. Not only […]

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Spicy prawn tagliatelle 

A little dinner inspiration; A dairy free tagliatelle in a spicy stock based sauce with green veggies and prawns #deb4food #chef #cornwall 

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Food, glorious food

My love for food started at a very young age! Making that connecting at the age of 8 and enjoying every moment in the kitchen has inspired me every day to cook, share and teach. Looks out for the following recipe online, in local magazines and papers.