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 Food Styling
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.
APPLE, CINNAMON AND CHESTNUT TART
The first of many from a great photoshoot with The Jewish Chronicle at Fabienne Viner-Luzzato's place. This was a great, sneaky breakfast snack, with a big cup of espresso.
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.