Salmon Caesar Salad

Salmon Caesar Salad

by | Jan 27, 2026 | DINNER

RECIPES

This salmon Caesar salad is one of those dishes I come back to time and again. Simple ingredients, treated well, and just enough indulgence to make it feel special.
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about this recipe

Organic salmon form the isle of skye roasted medium served with a classic caesar salad. 

SERVES

6

PREP TIME

15

minutes

COOK
12

minutes


Ingredients

FOR THE SALMON

6 salmon fillets (about 120–140g each), skin on or off
Olive oil
Sea salt and black pepper
1 lemon, cut into wedges (to serve)

FOR THE CAESAR DRESSING

2 egg yolks
1 tsp Dijon mustard
1 garlic clove, finely grated
2 brown anchovy fillets, finely chopped
1 tbsp lemon juice
150 ml olive oil
40 g Parmesan, finely grated
Freshly ground black pepper

FOR THE SALAD

3 large romaine (cos) lettuces
2 slices focaccia bread, torn into chunks and dried in oven
24 white anchovies
Olive oil
60 g Parmesan, shaved


Equipment

Chopping board
Knife
Roasting tray
Whisk
Pan
Mixing bowls

alt="chef mike Whitehurst"


method

1. Slow-roast the tomatoes
Heat oven to 140°C
Toss tomatoes with olive oil, honey, garlic, chilli flakes, seasoning
Roast for 60–75 minutes until collapsed, sweet and jammy
2. Whipped feta
Blitz feta, yoghurt, lemon zest and pepper until smooth
Chill until needed (keeps 3 days)
3. Eggs
Fry eggs gently in olive oil or butter
Aim for crispy whites, soft yolks
4. Toast & build
Toast bread hard
Spread whipped feta generously
Spoon over warm tomatoes
Top with egg
Finish with herbs and a drizzle of chilli oil or olive oil

 

1. Roast the salmon


Heat the oven to 190°C (170°C fan).
Place the salmon on a lined baking tray, drizzle lightly with olive oil and season with salt and pepper. Roast for 10–12 minutes, until just cooked and flaking. Remove and allow to rest.

2. Make the croutons


Toss the focaccia chunks with a little olive oil and a pinch of salt.
Bake alongside the salmon for 8–10 minutes, turning once, until golden and crisp. Set aside.

3. Prepare the dressing


In a bowl, whisk together the egg yolks, mustard, garlic, anchovies (if using) and lemon juice.
Slowly whisk in the olive oil until thick and glossy, then stir in the grated Parmesan.
Season with black pepper and adjust with a little extra lemon juice if needed.

4. Prepare the salad


Separate and wash the lettuce leaves, then dry well and tear into large pieces.
Place in a large bowl and toss gently with just enough dressing to coat.

5. Assemble


Divide the dressed lettuce between plates or arrange on a large serving platter.
Flake the roast salmon over the top, scatter with croutons, anchovies and finish with shaved Parmesan.

6. 
Serve with lemon wedges on the side.

Beef Chicken Mushroom sliders

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Tomatoes on toast

Tomatoes on toast

by | Jan 13, 2026 | BREAKFAST

RECIPES

Slow-roasted cherry tomatoes cooked down until sweet and jammy, spooned over whipped feta on toasted sourdough and finished with a crispy fried egg. Simple ingredients, cooked properly.
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ï—š

about this recipe

Slow-roasted cherry tomatoes cooked down until sweet and jammy, spooned over whipped feta on toasted sourdough and finished with a crispy fried egg. Simple ingredients, cooked properly.

SERVES

4

PREP TIME

10

minutes

COOK
20

minutes


Ingredients

Slow-roasted tomatoes

400g cherry tomatoes
2 tbsp olive oil
1 tsp honey
1 small garlic clove, sliced
Pinch chilli flakes
Sea salt & black pepper

Whipped feta
200g feta
100g full-fat Greek yoghurt
Zest of ½ lemon
Black pepper

To serve
4 slices sourdough (or focaccia / bloomer)
4 free-range eggs
Olive oil or butter
Fresh herbs (thyme, dill or parsley)


Equipment

Chopping board
Knife
Roasting tray
Skillet
Magimix with blade attachment
Pan
Mixing bowl
Grill / Toaster
alt="chef mike Whitehurst"


method

Method
1. Slow-roast the tomatoes
Heat oven to 140°C
Toss tomatoes with olive oil, honey, garlic, chilli flakes, seasoning
Roast for 60–75 minutes until collapsed, sweet and jammy
2. Whipped feta
Blitz feta, yoghurt, lemon zest and pepper until smooth
Chill until needed (keeps 3 days)
3. Eggs
Fry eggs gently in olive oil or butter
Aim for crispy whites, soft yolks
4. Toast & build
Toast bread hard
Spread whipped feta generously
Spoon over warm tomatoes
Top with egg
Finish with herbs and a drizzle of chilli oil or olive oil

Beef Chicken Mushroom sliders

RenderedImage

Caramel Goldie

Caramel Goldie

by | Jan 3, 2026 | SOMETHING SWEET

RECIPES

CARAMEL GOLDIE
with muscavado mascarpone and smashed cinder toffee

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about this recipe

The Caramel Goldie is my take on a proper indulgent blondie — rich, buttery and loaded with deep caramel notes rather than outright sweetness. Using light brown sugar and muscovado gives the sponge that toffee-like depth, while keeping the centre soft and just set. It’s the kind of bake that feels familiar but still a little bit special.

SERVES

16

PREP TIME

20

minutes

COOK
30-40

minutes


Ingredients

340g unsalted butter
375g light soft brown sugar
150g caster sugar
4½ large eggs
(use 4 eggs + 1 extra yolk)
3 tsp vanilla extract
450g plain flour
1½ tsp baking powder
¾ tsp fine sea salt
300g white chocolate chips or chunks


Equipment

Measuring jug
Small pan
10′ x 10′ square baking tin
Parchment paper
Large mixing bowl
Whisk
Spatula
alt="chef mike Whitehurst"


method

Prep the tin

Line a 10 × 10 inch square tin with baking parchment, leaving a little overhang for easy lifting later.

Preheat the oven to 170°C fan / 180°C conventional.

Melt & mix

Melt the butter and both sugars gently in a saucepan, take off the heat, allow to cool for a few minutes then add the chocolate chips stirring until melted.

Add eggs
Whisk in the eggs one at a time. The mix should look thick, pale, and slightly airy.

Fold in dry ingredients
Sift in the flour, baking powder, and salt. Fold gently until just combined — don’t overwork it.

Bake
Spread evenly into the tin and level the top.
Bake for 30–40 minutes, until the top is lightly golden
the centre and still has a slight wobble

Cool completely
This is important. Blondies firm up as they cool. Leave in the tin for at least an hour before lifting out and slicing.

Beer and beef braised onions

Beer and beef braised onions

by | Jan 2, 2026 | ELEMENTS

RECIPES

ELEMENTS
beer and beef braised onions

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about this recipe

This

This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.

SERVES

6

PREP TIME

10

minutes

COOK
1

hour


Ingredients

3 large onions (white or brown), thinly sliced
40 g butter
1 tbsp oil (optional, helps prevent burning)
150 ml beer (ale or lager – nothing too hoppy)
150 ml good beef stock
Salt, to taste
Freshly ground black pepper
Optional extras
1 tsp brown sugar (if your onions aren’t very sweet)
A few thyme leaves


Equipment

Chopping board
Knife
Magimix with blade attachment
Pan
Measuring jug
alt="chef mike Whitehurst"


method

Melt the butter (and oil if using) in a wide pan over medium-low heat.
Add the sliced onions and a pinch of salt. Cook gently for 15–20 minutes, stirring regularly, until soft and lightly golden.
Pour in the beer and let it bubble gently for 5 minutes, scraping the pan to lift all the flavour.
Add the beef stock, lower the heat, and simmer slowly for 20–30 minutes until the liquid has reduced and the onions are rich, dark, and glossy.
Season with black pepper (and sugar if needed). Finish with thyme if using.

CONFIT GARLIC AIOLI

CONFIT GARLIC AIOLI

by | Jan 2, 2026 | ELEMENTS, RECIPES

RECIPES

ELEMENTS
confit garlic aioli

Back to recipes

about this recipe

This

This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.

SERVES

6

PREP TIME

10

minutes

REFRIGERATE
2

days


Ingredients

2 whole garlic bulbs, cloves separated and peeled
250 ml neutral oil (rapeseed or sunflower)
2 egg yolks (room temperature)
1–2 tbsp confit garlic paste (to taste)
1 tsp Dijon mustard
1 tbsp lemon juice (plus more to adjust)
150–200 ml neutral oil (for the aioli)
Salt, to taste


Equipment

Pans
Mixing bowl
Whisk
alt="chef mike Whitehurst"


method

1. Make the confit garlic
Place peeled garlic cloves in a small saucepan.
Cover completely with oil.
Cook on the lowest possible heat (or in the oven at 120°C) for 45–60 minutes, until the cloves are soft and lightly golden — no colour.
Cool, then mash the cloves into a smooth paste.
(Strain and keep the oil — it’s gold.)

2. Make the aioli
In a bowl, whisk together the egg yolks, Dijon, lemon juice, and salt.
Add 1 tbsp confit garlic paste and whisk until smooth.
Slowly drizzle in the oil while whisking continuously until thick and glossy.
Adjust seasoning with salt and more lemon if needed.