Serves 2
Ingredients
Part one
125g evaporated milk
20g honey
5g bee pollen
60ml milk
5ml almond oil
1/2 vanilla pod
Part two
20g chia seeds
30g tapioca pearls, blanched in boiling water for 1 min
25g crushed strawberries (add at the end)
Method
Bring all ingredients in part one to a boil.Leave to stand and infuse for 30 mins.Strain and bring back to boil adding the chia seeds and blanched tapioca.Chill the mixture and when cold, fold in crushed strawberries.We’d recommend serving it with toasted almonds and poached rhubarb.
Serves 2
Ingredients
Part one
75g onions, diced
5g fresh ginger, minced
20g garlic, minced
20g aji amarillo (or 10g red chillies)
Part two
A teaspoon of rosemary leaves
40g achiote
5g smoked paprika
Part three
20g palm sugar
5g cumin
250g ripe tomatoes, diced
60g roasted peppers, diced
Method
Sweat part 1 of ingredients until soft in a large oven-proof pan.Add part 2 and cook for 5 minutes at a low temp.Add part 3and cook for a further hour on low temp until thick.To serve, add 1/4 diced avocado, diced cheese of choice, blanched spinach, coriander, crack in 1 egg and bake in the pan in the oven for 10 mins at 200C.
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