| This section has been allowed to fall behind recently as I haven't updated it with the cooking I've been doing since I moved to Barcelona. I was previously building up a collection of recipes slowly, as and when I cooked meals at home. I didn't publish anything on meals I cooked at college or on work placement because I didn't want to get into copyright issues and also these dishes often involved equipment, ingredients or techniques that made them unsuitable for home cooking. The good news is that I'm about to start updating the section not only with home cooking from Spain, but also with some recipes from professional cooking here in Barcelona. I've decided that, even if some recipes will be a bit hard to follow in the home kitchen due to the difficulty of obtaining ingredients and implementing elaborate processes, they may be of interest to budding professionals and inspire ideas in those cooking at home. You will notice that I tend not to be very precise about quantities (and sometimes about ingredients). This is because I don't cook from recipes and hence there's a certain irony about my writing a recipe section. The closest analogy I can come up with is from the world of music. Many performers spend their lives valiantly attempting to reproduce notes as documented in the sheet music. That is not to denigrate such efforts. The best classical performers make wonderful music and add their own unique colour and feeling to their output. But it's a search for reproducible perfection. I play jazz, or at least I try to. I like to extemporise, taking my cooking exactly where my mood dictates. Each time I cook a dish it will be different - recognisable as the same dish, but reflecting the mood of the moment. My toolset comprises my knowledge of ingredients, my techniques and my palate. With these invaluable friends in my kitchen I can close the cookbooks and make music. These are my most recent photo recipes. When cooking at home I photograph each key stage of the process. I've provided notes alongside each photograph explaining what to do and what can go wrong. I've separated the recipes along classic lines because that's the way most people expect to find them, although personally I'm more into tapas-style eating and don't subscribe to the classical courses of French haute cuisine. |
Appetizers, soups and sauce recipes
 | Green Seasoning |
 | Latkes With Apple Sauce And Sour Cream |
 | Okra And Cumin Soup |
Fish and seafood recipes
Meat and mixed recipes
Vegetarian recipes
 | Quinoa Tabouleh |
 | Shiitake and Saffron Risotto |
Dessert recipes
 | Apple Sauce With Rhubarb Compote And Soured Cream |
 | Blueberry And Goat's Milk Pana Cotta |
 | Hazelnut pralines |
 | Rhubarb Ice Cream |
 | Wattleseed and Lemon Myrtle Rolled Pavlova |
Text recipes
These are recipes that I filed before I started to generate photo recipes.
Butternut Soup with Shiitake
Chèvre and Medjool Salad
Elderberry Baked Alaska
Hungarian Paprika Chicken
Trinidad Stew Chicken
Twice Churned Watermelon and Coconut Ice Cream