INDIVIDUAL & UNIQUE
gather simple
ingredients,
organise, & create
Former judge on BBCTV MasterChef
Chef John Benson-Smith
A glimpse into my little world
My inspiration comes from the little things in life. A ray of sunshine coming through the Kitchen window, a leaf swaying in the wind, a conversation with someone who shares their passion over wonderful ingredients. I love sharing my secrets and techniques with others. Also observing the world around me and discovering how the dishes they create are connected. Cooking for friends at home can be so satisfying, especially if the dish has a memory, story or nostalgia to share over.
Stop trying too hard, often just a simple plate which
combines big
flavours, interesting, intriguing things to eat is all you need. That combination of hot items and cold really works.
Think of the taste on the tongue, that salt, the sweet, the sour, the bitter and the umami. Dont do boring, dont do pedestrian, chuck in the tingle, the cool, the heat from the chilli always add dimensions of flavour.
MY RECIPE.
Beetroot, I get from my local Post Office shop which is often bursting with aroma,
flavour and
nutrition.
It often includes a little Derbyshire mud.
I constantly strive to create great food at home, which inspires us all. I want to encourage people to rediscover and live with better food and enjoy the learnings and listen to its education.
Beetroot or in French 'Betterave rouge', is a real earthy root vegetable. It can be eaten raw, roasted, boiled, and juiced. My recipe for Chilli spiced Beetroot is unforgetable (it took a lot of versions to get it right). Red hands were common!
lightly poaching cherry tomatoes in Olive oil, fresh herbs, chunks of garlic can be spectacular
I stab a few with a knife - the oil is amazing for dressings and the tomatoes brilliant hot or cold with pasta, and salads.
Sun
its all about the quality, condition and taste of the fruit
Memories of the marvelous cuisine from Middle East. Sliced oranges served at room temperature, scattered with smashed pistachio nuts, pomegranate seeds and a splash of olive oil.
MY PHILOSOPHY
Have ago, do not forget that important freedom of food creativity
Broccoli lands on the grill, a few roasted nuts and that crucial Chilli sauce ... wow
a chefs real skill can be measured by their ability to fry an egg or cook a piece of fish
Start off with rubb*sh ingredients, end up with bigger cr*p
Brilliance of excellent italian tomatoes triggers off the mind, why waste their flavour by smothering them with domineering taste?
Prepare last minute
Serve last minute
The chefs salad ...
a bonanza of crisp,
nutritious flavours.
Those occasional capers, orange segments, and crisp salted croutons
Stop dont use the packet croutes
Summer
Peach or nectarine?
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Which ever, check how ripe and
importantly that super juicy taste
Roasted in the airfryer last minute, drizzle with honey works well serve with Burrata, mozzarella or feta
Those almonds quickly livened up hot in the airfryer. The dribbles of a hot sauce awaken anything
Green
vegetables enable a multitude of dishes
To me its all about that great enticing taste, if it looks messy or rustic then ok but has it that moreish want and desire?
I infuse in reuseable food quality plastic bags or if using containers i give it all a shake ever few hours
spectacular marinades
Salmon and chicken work amazingly well. Its getting the flavour into the main event. I leave them sat in my mixtures at least over night. Soya sauce, fresh chopped ginger, maybe garlic, honey, hacked up lime, red and green chillis, ripped up fresh coriander.
I dont put oil into my marinades.
best in season is always Best value, best taste and best keeping
qualities
Never experiment cooking for dinner parties .. rehearse, practice, repeat
Which and what combinations work with each other, just takes
a bit of thought.
Think of those great classic combinations of ingredients which taste fantastic. Go on stumble over the why's
perfecting the basics &
getting the simple stuff right is not
optional
Re-enforcing your confidence is vital. But it is about learning.
Soup is a pure
food liquid of
flavour
I keep flour & butter away from my soups and use them in my scones
It is simple, soup should taste of what it is.Its only as good as what is in it. I rarely strain my soups as I want all of that flavour and goodness to remain in it.
using multi-purpose
ingredients works
wonders in your fridge
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INDIVIDUAL AND SPECIAL
Unique Results
As an artist and jewelry designer, I offer unique artwork and jewelry that reflects your personality. I create individual pieces that meet your needs and desires.
SAMPLES OF MY WORK
A small selection of my works
I invite you to discover my works of art, created with love and dedication as an artist. I hope you find inspiration and joy in them.
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