I'm thrilled to say that I'm now a writer for Great British Chefs, a fantastic food and recipe resource featuring inspirational chefs and bloggers from all over Britain, coupled with mouthwatering photographs of beautiful dishes that you can recreate at home. I'll be contributing recipes inspired by my garden and my travels on a regular basis, featuring some unusual and exciting ingredients. One of my first recipes is this gorgeous soba noodle salad, featuring dark, nutty buckwheat noodles tossed in a tangy, vibrant dressing of citrussy yuzu juice, shredded galangal, lime juice and soy sauce, topped with garlic seared prawns, pomegranate seeds, cucumber, avocado and grapefruit mint, a fantastic herb from my garden with the unmistakeable zesty flavour of grapefruit. It works beautifully in this zingy, tongue-tingling salad full of contrasting flavours and textures. It's one of my favourite ever recipes, healthy and beautiful and incredibly satisfying to eat. Head over to Great British Chefs for the recipe, and don't forget to have a look at some of my other recent contributions, including blue cheese crusted pork chops with roasted apple and pineapple sage!
Soba noodle salad with yuzu, grapefruit mint, avocado & garlic prawns
