Chia seed tapoioca

Serves 2


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)


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.

Baked Eggs

Serves 2


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


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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