wholefood kitchen

Flatmate Rakhi’s delicious Seafood Chowder, made with Haddock, Prawns, Potatoes, Onions, Sweetcorn and fresh herbs.

Nicky Clinch’s lunchbox. Her work colleagues may just drop their Pret sandwiches, in shock and awe.

Flatmate Ollie’s homemade Steak & Oyster Pie. Sometimes you just cannot argue with winter grub.

The final meal prepared on Saturday evening of  Jean Torné’s Seasonal Kitchen class. Red Rice and Confit of Fennel, Panfried Gurnard, Vegetable Tagliatelle, finished off with a Kiwi Tart.

Fast becoming my regular stopoff point for beautifully conceived, prepared and presented breakfast and brunch fare is Fred & Fran’s, on Kynaston Rd in Stoke Newington. Pictured here, the Granola served with stewed Rhubarb, Fresh Nuts and Berries. On the side, Greek Yoghurt with Bee pollen.

Green Tea Soba Noodle Broth; Bok Choy sauteed with Sesame Oil, Shoyu and Toasted Sesame Seeds; Blanched Pumpkin, Deep-fried Lotus Root and Chickweed with Lemon Vinaigrette.

Squid Tempura with Chickpea flour batter with Green Nori Sprinkles.

Green Tea Soba Noodle Broth with Shiitake and Enoki Mushrooms, Chickweed and Scallions.

I am in heaven, when I am in Paris. Even a simple, straightforward lunch at a neighbourhood bistro reeks of care and attention. In this case, a Cabillaud (Cod) dish from the kitchen of Les Vielles Vingnes (The Old Vines) on rue de l’Universitie, near the Eiffel Tower. So simple, but so delicious.

AKA Aduki Bean Stew, topped with Sweet Potato mash, with a few extras. Coconut Oil, a little Rice Syrup. Courtesy of Nicky’s kitchen.

Cod Fillet baked with Ginger and Shoyu…

Served with Rice & Barley with Onions and Arame, Squash Tempura and Chard with Sauerkraut. From the wholefood kitchen of Nicky Clinch.

Flatmate Ollie Heath earns his pressure cooking badge, in the processing of creating this delightful meal. Rice & Barley, Baked Cod fillet with Salsa Verde, Blanched Chard and a slice of Lemon.