A smooth recipe that not only fits the bill but exceeds expectations in both flavour and texture. My rich Keto chocolate mousse is packed with antioxidants.

You don’t even need a recipe for broiled asparagus. Once you’ve tried it once, memorise the principles and make it over and over!

This is my favourite raw chocolate keto cake ever. I adapted it a few years ago, adding certain ingredients like Willy’s ACV and Xylitol.

If you’re like me and you love horseradish, then you must try this recipe for essential celeriac horseradish remoulade.

Freshly picked asparagus, sliced raw into thin slivers and combined with just a few other simple ingredients is an exceptional combination.

When Mark Hix and I first opened the Hix Oyster and Chop House in Farringdon, London, Mark insisted on smoking our own salmon.

This dish combines the earthy flavours of roasted cauliflower and pine nuts, with the freshness of parsley and the sweet tang of currants.

This almond cream filling is a delicious and versatile quick almond filling for tarts, pastries, galette, croissants and more..

Tepache helps in restoring intestinal flora when consumed before meals. Add ginger, turmeric, tamarind, lemon grass, and even a slice of chilli to cut through the sweet and sour flavour..

A tasty, sweet, tangy, black garlic sauce, packed full of umami. If you love ginger, add in more fresh ginger! You can adapt this recipe to your taste.

I learnt how to make Chai or Golden Milk when I was in India and when I was an apprentice chef, our kitchen hands always had pots of it simmering away when I left at night…

Chia pudding is a staple for me and so many other people for a reason. It has to be one of the easiest breakfasts to prep of all time.

Snappy, tart and sweet, pickled onions are among my favourite garnishes so , at the moment I’m eating them with anchovies and blood orange.

Simple and easy to make, I like to use Slade Farm Wheat, available from Y Felin, St Dogmaels. You can use any citrus zest for this, and is easily adaptable for dried fruits.

Tangy and vibrant, made by fermenting shredded red cabbage with a brine of vinegar, sugar, and spices. A versatile accompaniment for sandwiches, salads, or as a side dish.

A savoury masterpiece, combining tender chunks of lamb with the subtle sweetness of leeks, all slow-cooked to perfection. The rich broth, infused with aromatic herbs, creates a comforting and hearty dish.

A moist and zesty dessert with a light sponge infused with the bright citrus flavour of lemons. Topped with a tangy lemon glaze that balances sweetness and tartness.

A harmonious blend of crisp and hydrating watermelon chunks, vibrant cherry tomatoes, cucumber slices, and red onion rings. The sweetness of the watermelon perfectly complements the savoury elements of the classic Greek salad. The feta cheese adds a creamy and tangy note.