Another from The Guardian Series "Last Bites" A collection of images of the last suppers' of Chef's commissioned by the Guardian Cook, these appear weekly.
It is an absolute joy to work on and a feast for the eyes and the belly.
My favourite salad for the summer has been Spicy Carrot, Beetroot and Pomegranate, a kick on any table
5 Carrots and 3 Beetroots Peeled and Grated
Half a pomegranate
To deseed the pomegranate cut it in half and place the seed side facing down on a board and hit with a wooden spoon, the seeds will fall out and your kitchen will not be covered in little pink dots...
For the Dressing mix
5 tablespoons of olive oil
1 tablespoon of Harissa paste for those that like it spicy
1 tablespoon of honey
1heaped teaspoon of Ras el Hanout
1 tablespoon of pomegranate molases
the juice of half an orange
A handful of Coriander chopped
A handful of Mint chopped
Pour the dressing over the grated carrots and beetroots, leave to marinade in the fridge for awhile, add pomegranate seeds and herbs and its ready to serve. Is also very good with the addition of toasted pumpkin and sesame seeds or whatever you have to hand
It goes very well with harissa roast chicken and honey and harissa baked salmon
Here on my blog I intend to share with you foods and recipes from all the local produce I find in the wide a varying markets around Berlin. Some of the recipes I shall borrow and others will be created in the kitchen.
I hope you will enjoy my snapshots of life that surround this journey too
A collaboration with filmmaker Sarah Mayland has led to the Edible, a website containing films photographs and recipes of all the Great British Chefs. It's a slow burner. A new film and recipe will be uploaded every few weeks. Currently on site is a series from The Sportsman at Seasalter in Whitstable. The pub is owned by brothers Stephen and Phil Harris. It has won countless awards and currently holds the title of No 1 in the Top 50 Gastropubs country wide, and has held a Michelin star since 2008.
Stephen in the kitchen and Phil in front of house
Head Chef Dan Flavell and the kitchen staff
They let the area around the pub dictate what is cooked. The Thames Estuary behind the pub , leading out to the North Sea, provides oysters and fish, and in front, marshland, woods and fertile soils give the meat, vegetables and game. A small kitchen garden mean's they will cook with fruit and vegetables that benefit from being picked only moments before use.