Through them I developed the knowledge and expertise to find the most flavoursome good quality ingredients at the right time of year from the best countries to create the tastiest meals.
Slow baked aubergines in a rich tomato sauce (Imam Bayildi)
Enoki (Golden needle) mushrooms with garlic, spring onion and soya sauce
Shiitake mushrooms with soy sauce and butter
Mild green chilli peppers fried in olive oil with garlic
Swiss chard with garlic and extra virgin olive oil
Roast vegetable warm salad with a yoghurt tahini dressing
Roast potatoes, squash, peppers, tomatoes, onions and garlic
Potato leek soup
Breakfast burritos
Cannellini beans, fresh spinach, rosemary, chilli and lemon
Stir fry Chinese oyster mushrooms and spring onions
Portobello mushrooms with garlic, parsley and butter on sourdough toast
Potato latkes (potato rosti)
Pan fried courgettes with garlic and mint
Risi e Bisi (fresh pea risotto)
Vegetables jardinière with bacon lardons
Pennette pasta with baby plum tomatoes, aubergines, mozzarella di bufala and basil
Porcini and chestnut mushroom pasta
Savoy cabbage with smoked bacon
Penne with broccoli and lemon zest