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 […]
Author: Deb4food
I am a qualified chef with over 16 years experience in the food industry. My previous experience as a head chef has initiated my creativity and artistic flair, which can be seen in my innovative dishes. I volunteer as a Super Food Revolution ambassador for Jamie Oliver's Food Revolution in Devon and Cornwall, and a community chef for likeminded projects.
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Private Dining by #deb4food
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 […]
#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 […]
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
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.