THE DISHES I COOK

Quite often I am asked what sort of food I cook. After all how would you know what to expect from one of my pop-ups? It’s the leap of faith presented by cooking without recipes and which I write about in my book. I often genuinely don’t know exactly what I am making until finally it is about to leave the kitchen. For me cooking is all about taking each ingredient and allowing them to transform and emerge in a dish, creating natural layers of flavour, texture and colour. Every day that will be different depending on my mood, the weather, the people I am expecting to feed and the ingredients I am using. This is not some rarefied, magical skill, in fact it’s probably born of fear: fear of boredom as a cook. The idea of perfection, creating the ideal recipe and repeating is a skill lost to me. So this style of cooking suits my temperament and so far keeps the people I feed returning for more. I want the ingredients to speak out for themselves, to be the star of the show. I’m just here to find ways to help them do that. You can see a bit more about how that works by watching my short film For an idea of the dishes, I’m making, you can follow me @pipsdish or look at my facebook page. Here’s some things I’ve created recently.
Chilled Cucumber & Mint Soup with Spring Onion Sorbet
Squid Stuffed with Chorizo & Tomato Sauce
Ribble Farm Summer Salad with Toasted Walnuts, Radishes & Quails Eggs
Pork in Cinammon & Milk with Lemon Crackling & Rainbow Chard
Lemon Curd Ice-Cream with Fruit Compote and Brandy Snaps
Sourdough and Kalamata Tapenade
Chilled Watercress & Anise Soup
Asparagus, Hollandaise, Toasted Walnuts
Cumbrian Black Face Lamb with Chicory & Anchovy Dressing
Jersey Royals, Porcini, Somerset Goat Cheese (v)
Baked Peach Alaska with Chantilly Ice Cream
Aubergines with Black Cumin Chermoula
Kuri Squash, Rosewater & Cinnamon Sorbet & Toasts
Cep, Star Anise & Fino Consommé
Squid Stuffed with Tomato Sugo with Patatas Bravas
A Salad of Golden Beetroot, Sorrel & Fonteluna Sausage with Roman Dressing
Brasato Al Barolo with Jerusalem Artichoke & Roasted Cavalo Nero
Baked Plum Amarettini with Marscapone & Vanilla Ice Cream
Duck Liver Pate on Sichuan Pepper Fried Crouton with Sherry Consommé Shot
Smoked Salmon Pâté & Lemony Hummus
Red Kuri & Braised Fennel Soup
Vanilla Risotto with Truffle Paste
Salade Chatelaine – Foie Gras, Prawns, Watercress, Asparagus
Mixed beetroots with Mint, Celeriac & Pomegranate
Baked Gammon & Chips with Caramelised Pineapple
Baked Leek, Tomato & Almond Gratin
Quince Pies served with Woodpigeon
Borscht with Stolichnaya & Fennel Cream
Hake with Cavalo Nero & Romesco
Broad Bean, Garlic, Pecorino & Toasted Pinenut Salad with Roman Dressing
Shorthorn Boeuf Bourguignon with Rainbow Chard

If you’d like to come to one of my events or book a private dining experience, you can call me on 07764 336 220

Articles, Eating