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Ben's inspiring recipes and simple 'how to cook' videos...

Grilled Asparagus & Warm Black Rice Salad, Broad Beans, Confit Tomatoes,  Lemon & Garlic Dressing

Grilled Asparagus & Warm Black Rice Salad, Broad Beans, Confit Tomatoes, Lemon & Garlic Dressing

The black rice takes about 35-40 minutes to cook, it's grown in Italy and like wild rice, it has a slightly...
Ginger & Chilli Green Lentils, with Pan Fried Salmon and a Yoghurt Dressing

Ginger & Chilli Green Lentils, with Pan Fried Salmon and a Yoghurt Dressing

This lentil recipe came from a chef friend who used to work at The Tate, he said it's one of those recipes you'll go back to time and time again. However, there's good news and bad news.... 
Asian Cucumber Salad

Asian Cucumber Salad

It's sometimes hard to get excited about cucumber, particular when they are 'straight from the fridge cold' and sliced into slightly uninspiring rounds. Cucumbers are 96% water, they have a lovely clean, crunchy texture but need a little helping hand to bring out their best.
Glass Noodle Salad with Sesame, Ginger & Soy Dressing

Glass Noodle Salad with Sesame, Ginger & Soy Dressing

I just love the fresh vibrant flavours of a noodle salad, a riot of textures and flavours - brought together with a zingy, aromatic dressing. Year-round versatility, you can incorporate whatever fresh veg or salad happens to be in season at the time, or lurking in your fridge and needs using up.

Lebanese Spiced Falafels with Tahini and Tabouleh

Lebanese Spiced Falafels with Tahini and Tabouleh

There's nothing quite as simple and tasty as a freshly cooked falafel. Once seen as just the vegan option, it's become a stalwart on the festival eating scene and a real favourite on restaurant menus. For good reasons too, a tasty falafel packs enough flavour to tempt even the most die hard meat-eaters away from the burger van.
Malaysian Gado Gado salad - with a satay sauce recipe by Ping Coombes

Malaysian Gado Gado Salad

The key to making this salad great is to have a variety to textures and flavours all wrapped up an amazing peanut satay dressing. We are incredibly lucky to have the amazing Ping Coombes on our doorstep, the winner of Masterchef in 2014. Ping is such a talent in the kitchen and a brand ambassador for Jimmy's Sate Sauce...

Wild Garlic Potato Salad with Japanese Mayonaise

Wild Garlic Potato Salad with Japanese Mayonaise

Wild garlic is so abundant where we live, so much of the woodland in early spring has that unmistakable aroma. The season starts in early March and goes on through to the middle of Spring. It's best early in the season, although the pretty white flowers that emerge later can be eaten too, they are great in salads. Use a sharp knife to cut from the base and choose the brightest, green leaves.
Roasted Butternut Squash Salad, Pecans, Spinach, Feta with Maple Syrup Dressing

Roasted Butternut Squash Salad, Pecans, Spinach, Feta with Maple Syrup Dressing

The idea of a dressing is to enhance the flavour of the food you are eating. The acid from the vinegar contrasts with the sugar, salt and oil to heighten the pleasure we get from eating. Dressing hot, cooked vegetables is just as gratifying as dressing cold salad leaves, almost more so.

Miso Mushroom Poke Bowl

Miso Mushroom Poke Bowl

You could easily be mistaken for thinking that a Poke bowl is a Japanese invention, but actually it's one of the national dishes of Hawaii. Slap bang in the middle of the Pacific Ocean, Hawaiian cuisine has lots of influences from the Orient.

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