Squid Ink Vanilla Ice Cream, Raspberries, Toasted Rice

Kellogg College, Oxford, wanted to serve a black vanilla ice cream at their upcoming Summer Ball. Squid ink immediately sprang to mind, but would it’s fish-foody, saltiness be too overpowering? While Ben and Jerry’s have a ‘Phish Food’ flavour, a glance at the ingredients reveals, unsurprisingly, that there ain’t nothing fishy in there, although they… Continue reading Squid Ink Vanilla Ice Cream, Raspberries, Toasted Rice

Rum-Soaked Deep-Fried Blood Oranges

Spring has now truly sprung in the UK and with it has come the welcome sight of jersey royals, watercress and asparagus in shops and the sharp wet smell of wild garlic (Allium ursinum aka ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear’s garlic – cuz bears like it: wild boars like it… Continue reading Rum-Soaked Deep-Fried Blood Oranges

Charred Leeks, Roasted Cauliflower, Apple Vinaigrette, Butter & Miso

The charred leeks are immense. Charcoal-y, sweet, so juicy, soft, fresh, clean – even though the leek I used here was quite old and had seen better days. Young leeks would be incredible I imagine. The sharpness of the apple compliments the smokiness of the leeks and cuts through the big savoury kick of the… Continue reading Charred Leeks, Roasted Cauliflower, Apple Vinaigrette, Butter & Miso