Avocado, Orange and Finger Lime Salsa

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Since finger limes are in season for such a short time, I’m making the most of them and trying them in all sorts of recipes. This quick and tasty salsa is really lovely when served with grilled, firm, white fish. … Continue reading

Chocolate Hazelnut Dust (molecular gastronomy)

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Often when the term molecular gastronomy is bandied around, those who’ve heard the term think – TOO HARD and too confusing. Which is understandable, because old school molecular gastronomy is a bit like that. But if you’re interested in trying … Continue reading

No fuss ice cream mix (for use with dry ice or liquid nitrogen)

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Home made ice cream is a wonderful treat and really rewarding activity. But it can take time to make a proper anglaise and to freeze your ice cream. To reduce ice cream making time, you can use the simple recipe … Continue reading