1x Thick cut Cod Loin fillet approx. 
Butter, Salt, Pepper, squeeze of lemon

For the Veloute:
250g peas (Frozen peas work better)
250ml Fish stock (Chicken or vegetable could be used)
50g finely chopped shallot
3 cloves sliced garlic
½ teaspoon fennel seeds
100g cooked and peeled potatoes
Handful of baby leaf spinach
White wine
Diced Butter 50g

Process:
Prepare and trim the Cod Loin to desired portion. Pat dry and then fry in pan, skin side down in a generous amount of butter. Once a golden, buttery crust has formed, remove cod from pan and set aside, ready to finish through a hot oven (200c) when ready to serve.
To make the sauce. Start by sweating the Shallots, fennel seeds and garlic in a medium pan. Add and reduce the white by half. Then add the stock and simmer for a few minutes.
Add the cooked potatoes and once the sauce starts to simmer again, then add the peas and the spinach.
Pour the mix into a food processor and blend while adding the diced butter. The sauce should be silky and smooth. Depending on how smooth you want the sauce and your timings, you could put the sauce through a sieve prior to serving.
Correct the seasoning with a little salt.

The idea of this dish is for it to be served with large amount of the veloute. It's almost a main course soup dish!

Enjoy
 
 Pea shoots to garnish
Serve with New potatoes, Samphire or vegetables of your choice.

Braised Shanks of Lamb.

This dish was inspired by a visit to Westfield shopping centre in Stratford. As a family we often like to raid the food court their and dive into some cultural appropriation. I can’t remember which food vendor it was, but I ordered a Pho. I have tried my best to recreate the flavours from memory. A bit cheeky, I know.
This dish would never have stood up next to some real Vietnamese cooking, but this was more of a tribute act than a genuine attempt at recreating a dish. I’ll leave that to the foodie bloggers and genuine Vietnamese chefs and cooks.
For this version I used diced pork, celery, carrots, cumin seeds, coriander seeds, garlic, some Thai red paste (don’t judge me) some Chinese 5 spice.
The stew was cooked in a light chicken stock and finished with some thinly sliced peppers, bean sprouts, shredded Pak Choi, some chopped coriander and some whole mint leaves.
I’ll get you a more precise recipe when I have time to make this dish again.
The crispy noodles. I deep fried the raw rice noodles in very hot oil. Be careful.

This has to be one of my all time favourite salads.  I can't remember where I saw it first. I want to say it was a Jamie Oliver dish originally, but I wouldn't swear to it. 
What I love about this salad, apart from the flavours, it that you can't mess up the presentation. You can quite literally rip up all the ingredients by hand an drop them on to a plate. You may need to cut the peach, depending on how ripe it is.
Serve on top of some mixed salad leaves, which includes some peppery rocket and some croutons. If you don't have croutons then try to get some real nice ciabatta bread. Finish the whole thing with a light drizzle of Extra Virgin Olive oil.
I sometimes like to add toasted pine nuts to this salad too. 
Give this a try. It is very adaptable too. Switch up the ham for a different cured meat, if you wanna. 

What do you think?

This is currently available on the special salad menu at The Greyhound 27th July 2018

I have had this dish running through my head for a while. I am working on a Caribbean inspired taster menu which i'd like to bring to a pop-up event within the next year. What I am doing, for now, is just playing with the elements of each dish. 
This dish is inspired by Salt fish. As used in making Bajan Fishcakes. But I used Sea Bass. I cured it with some Himalayan salt which I picked up from Morrisons. 
As for the red cabbage element, this was inspired by the coleslaw of Oistins fishmarket in Barbados. This slaw has been on the menu for a while at the Greyhound. It's made by thinly slicing the cabbage and marinading it with white wine vinegar, Extra virgin Olive oil, fennel seeds, salt and sugar. 
As the cabbage pickles, I save the juices and then marinade the cured Sea Bass in this for a few hours. 

So you can see where I was going with this.... I hope.  This is version 1 of this dish. I really hope to have 6 or 7 dishes for the final menu. I hope that you can see the development process and inspiration behind what i'm doing. 

The final dish was garnished with watercress and cucumber. I was also messing around with the lighting here. The final shot was taken in the garden. Taking full advantage of the glorious weather we are experiencing right now.
Feedback is always welcomed. See an area for improvement? Have you been inspired be travels?

​Thanks for your time. 

I will update this with a recipe as soon as I get a bit more time. If you want to have a go at making these, then I can tell you that I started with my Salmon Burger mix, which is Salmon, egg whites, chopped shallots, dill, black pepper and lemon zest.  I added some smoked salmon trimmings to this.
I then pulsed it all together in a robo-coupe (Food processor). This mix is then wrapped around a coddled egg (Boiled for 2 minutes, rest in the water for 8 minutes).
Finally I rolled them in flour, whisked egg and then breadcrumbs. 

To cook, they were deep fried for 4 minutes at 180 degrees. Then into an oven for another 4 minutes. Although these timings are not 100% accurate just a guide. 

I hope to have these on the menu at the weekend as part of the Burn's night menu.

​What do you think? Comment below...