Recipe makes15x buns For the Dough 500g plain flour 80g sugar 30g fresh yeast or 15g dried yeast  150ml full-fat milk 1x whole egg 1x egg yolk Zest of 1 lemon 3g salt 200g melted butter Poppy Seed Filling 160g milk 70g ground poppy seeds 60g finely crushed butter cookies, such as shortbread 30ml dark spiced rum 1tsp vanilla extract ¼ tsp ground cinnamon 100g granulated sugar Zest of ½ lemon 60g walnuts, finely chopped  For the quark filling 250g full-fat quark 250g creme chee

A rich, glossy beef jus, slowly reduced for depth and intensity.

Gently steamed sea bass with smoky mushrooms and broccoli sambal, bright kaffir lime oil, and warm green Thai curry, fresh, clean, and honestly just delicious. Nothing heavy, just good flavours that really work together.

Savour the nuttiest bake of the season: my Buckwheat & Walnut Financiers. Toasted walnuts, almonds, hazelnuts, and pecans blend with freshly milled buckwheat flour, rich brown butter, and dark chocolate for a deep, earthy sweetness. Rested overnight and baked until perfectly golden, these little cakes deliver intense flavour in every bite—crisp edges, soft centres, pure luxury. PS: If you've been thinking about joining my recipe membership, now might be the time, as prices

A modern take on the timeless Beef Wellington — golden, flaky pastry wrapped around tender beef fillet, rich mushroom duxelles, and a hint of smoked bone marrow.

OPEN TO ALL: This week’s recipe is one of my autumn favourites - a quick Pecan Carrot Cake that’s soft, nutty, and delicately spiced. It captures everything I love about this season’s baking: warmth, balance, and comfort. Perfect for a slow Sunday afternoon with a cup of tea. :) A glimpse into my online cookbook - refined, seasonal, and made to be enjoyed. 🍂 Enjoy!

Flavours of Autumn - Sloe Berries, Caramelised Whey, Pine & Almond Cream. Wild, simple, and full of contrast - the tartness of sloe berries against the sweetness of caramelised whey just works perfectly. Now live in my online cookbook for members — if you enjoy seasonal, thoughtful food, you’ll love this one.

Treat yourself to our almond, vanilla, and cocoa nib praline tartlet, topped with dark chocolate and whipped Amarula cream. Perfectly simple yet irresistibly tasty, it's the ideal sweet snack for after a meal or anytime you crave something indulgent. A delightful combo of sweet, salty, crunchy, nutty, bitter, rich, and creamy flavours in every bite!

Sake-poached peaches, jasmine rice ice cream, and a light sake custard come together in this fresh, floral dessert. Finished with shiso, crisp puffed rice, fizzy sake powder, and a sugar tuille for crunch — it’s all about balance, texture, and clean summer flavours. Try it yourself! Enjoy ;)

My new Red Wine Fish Sauce recipe is all about balance - rich red wine meets the salty, savoury punch of fish sauce. It’s bold, a little unexpected, and brings amazing depth to everything from meats and veggies to a simple bowl of pasta. Think of it as your new secret ingredient for next-level flavour.

One of my all-time favourite little snacks to start a meal, and always a hit with guests. Super light, airy, and just melts in your mouth. A perfect bite to spark curiosity and set the tone for what’s to come.

Chicken liver and foie gras parfait, whipped until silky smooth, dipped in sauternes jelly and set on a crisp parmesan sablé. Finished with a sliver of black truffle for an indulgent, bite-sized starter. Rich, elegant, and surprisingly light—perfect for entertaining or treating yourself. Enjoy!

Delicately cured Chalkstream trout with wild thyme and Cornish mead, paired with a chilled consommé of apple, grape, and cucumber, balanced by savoury miso and a hint of elderflower.

Tomato season is just around the corner, and I’m bringing you the first idea for your summer menu! Check out this crab dish with a light Asian twist, made using the whole crab.

Fresh on the menu: Raspberry & Tonka Jelly. A vibrant, no-fuss petit four that’s all about balance — tart raspberry meets the warm, vanilla-almond notes of tonka bean. It’s light, fruity, and incredibly easy to make. A beautiful little bite to finish a meal or serve with coffee. The full recipe is ready and waiting!

Rhubarb and custard — one of my all-time favourite combinations, and the perfect pairing for this time of year. The recipe is now live! Vibrant rhubarb with rich, silky custard — pure comfort on a plate. Head over to check it out and let me know what you think! Enjoy!

Spring is here and so am I with my veal sweetbread served with fresh peas, mint, and light dill cream to celebrate this time of the year. ;)

Absolute flavour bomb guys! Juicy Angus beef glazed with onion caramel, wild garlic, earthy maitake mushrooms and a bold peppercorn sauce.

New to my private menu! 🍽️ Cherry-glazed duck liver parfait, pickled mustard seeds & hazelnuts—crafted with care, made for indulgence.

Beef & Tuna Tartare Croustades: A quick, delicious snack that will wow your guests and get them excited for the rest of the menu!