Get some inspiration for your kitchen with Mike’s personal recipes.
This is my absolute favourite dessert! It's easy to make in no time at all and is really refreshing. To make the blueberry jam 100g of blueberries 50g of caster sugar add the above to a pan and cook on a medium heat until the fruit breaks down...read more
A great side dish to serve with the pork belly, fennel and chorizo brochettes. 500g of celeriac peeled 2 large gherkins Tbsp of capers Grate these ingredients and squeeze half a lemon all over, roughly chop a good bunch of Italian flat leaf parsley and toss together...read more
A quickie here. You can either use Peters Yard ring crisp beads or make your own rings using puff pastry and pastry cutters. Serves 4 Start with 400g of strawberries 50g of organic coconut sugar handful of fresh basil trim the strawberries and cut into quarters,...read more
One of your five a day here. If you have some left over strawberries knocking around why not turn them into a strawberry daiquiri? Quite simply crush the berries with an equal weight of caster sugar, then a squeeze of lime juice, a strawberry liqueur or a sugar syrup...read more
I haven’t made Spanakopita for years until a recent gig, catering for a yoga relaxation weekend in Shrewsbury for Spiritual Warrior. For Saturday brunch I made the typical Spanakopita with feta, spinach, nutmeg and eggs but on Saturday I had some goats cheese to use...read more
Something for the weekend? a fillet is my favorite cut of beef, great melting texture and easy to eat. Perfect for a dinner party if you're using your best table manners. The fillet itself doesn’t need cooking for very long so that's the last thing to worry about. If...read more