This is a recipe I did for The Jewish Chronicle, which first appeared online today 13th December and in the paper on 14th.
All in Recipes
IT'S MEXICO VIA JAPAN & PERU
This is the food that excites me the most. Taking classic recipes and concepts, combining flavours from different parts of the world, and using traditional ingredients in a different way to produce something that is quite original and unique. So much so that I still don't have a defined name for this recipe
Sea Bass Ceviche
A Peruvian classic, inspired by Ceviche in Soho.
Salmon Tiradito
Salmon slices marinated in a Japanese-Peruvian dressing.
SALMON TARTARE SALAD WITH ORANGE, DILL & MUSTARD VINAIGRETTE
I have been playing around with the idea of transforming what is usually a dish of meat with a dressing, to something a little more substantial and colourful, but remaining light and true to it's a la tartare French roots.
A TASTE OF THE BASQUE COUNTRY - THE TORTILLA
Anyone who enjoys eating should spend some time in The Basque Country. Their food is as good as it gets, and thanks to Donostia Restaurant in London we are now able to sample traditional and modern Basque culinary delights on our doorstep. But here is how to make the classic potato and egg tortilla, a favourite in most households across the country.
Tomato Salad
Amazing heirloom tomatoes a la Peru