Yeah baby, what a dish! Such simple ingredients yet packed full of flavour. The leek, fennel and garlic is slowly cooked at a low temperature in a good layer of good quality olive oil. Cooked Lentils du Puy are added for the last 20 minutes so they can soak up…
Vegetarian
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Continue ReadingIf there is one vegan dish you need to make it’s this one. I promise you, it’s insanely good. The soft, charred, luscious aubergine in that spicy, numbing Szechuan sauce is just ridiculous. Some toasted peanuts sprinkled over the top give a lovely crunch to the dish. I do always…
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Continue ReadingThis little salads simplicity belies it’s depth of flavour. Who knew cucumbers could taste so amazing? The dressing is a perfect combination with the cucumber, but other dressings will work just as well with smashed cucumber. Like a simple red vinaigrette, or what a bout a honey, mustard and lemon…
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Continue ReadingI had this lovely vinaigrette leftover from the day before, in French it’s called Mignonette. It’s just red wine vinegar and finely chopped shallots, but the simplicity belies the delicious flavour combination. It’s usually served with oysters, but I loved it on this little salad. Roughly chop the chicory into…
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Continue ReadingWhite Asparagus – The Classic Way. The ‘white gold of the earth’, we call it in the Netherlands – and what better dish to enjoy on Earth Day? Harvested in the morning and on our plate by evening, it doesn’t get much fresher than that. There are all sorts of…
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Continue ReadingI love the simplicity of this salad, it’s super easy and super quick, but definitely delivers in flavour. As a salad just by itself it might not be filling enough, but a great side dish, for example with pasta dishes, pizza’s or at a BBQ.
