Spring Rocket & Fig Salad

The easiest of salads, with sweet figs, rocket and salty feta topped with walnuts. It's ideal to serve with Spring lamb or to have on it's own. Why not give it go!

Cooking Demo: Marinating & Roasting Masterclass

A one off event collaboration between The Hampstead Butcher & Hampstead Butcher & Provider to create the perfect roast.

Royal Roast Chicken

We call it Royal, as we cook this at least twice a week for our favourite King. No measurements, just a swirl of garlic, lemon & essential spices and you are well on your way to impress.

From Sharing Banquets To Sharing My Home

The concept of sharing is present in both my business & personal life. I have been a “Superhost” for Airbnb. Find out how I became the face of their campaign.

Signature Lamb Dish

Marinate for 24-36 hours for best results, can’t wait that long, add more lemon juice to accelerate the marinating process

Pistachio and rose topped chocolate mousse

This light and creamy mousse is an instant people pleaser, we add a little bite with chopped pistachios as the perfect topping.

Quails Stuffed with Rose Petals - Belderchineh Too Por

This recipe uses the delicate quail. We stuff the small bird with fragrant spices, fruits and nuts and serve with bread or rice. The left over meat can also be used to stuff pastries or samosas.

Chicken with Apricots & Almonds - Mahmudiye

This is an Ottoman chicken dish and is mainly eaten around the summer months, served simply with Orzo or any small shaped pasta. I like to serve mine with a green salad, sprinkled with pomegranates and orange blossom water dressing and olive oil.