Purple sprouting broccoli with melted blue vinny
Purple sprouting broccoli has a relatively short season from January/February to April. So it is one to watch out for. Waste not: It’s tender stems and all the leaves are delicious and can be eaten as well as the florets. If the stem is really thick cut them in half lengthways. Ingredients – serves 4 […]
Pearl Barley Pilaf with honey, roots and hazelnuts
At Poco we’re well known for our seasonal approach and our delicious meat. However my real passion is the seasonality of vegetables and the diversity that brings to the table as new ingredients become available to us as the months and weather change. While the evenings are still cool and us seasonal cooks are waiting […]
Frittata with charred spring onions, dill, mint
This is a super yummy, fast lunch or healthy dinner. Supermarkets sell herbs in spindly over priced plastic packages. Buy herbs from the market that come in huge bunches. This recipe is inspired by the greeks love of dill mint and parsley. A winning combination that brings the mouth to life. Ingredients – serves 6 […]
Veg Box – Spring onions
Said in the most positive possible way Spring is almost here! Time for salads and fresh foods to awaken us from our Winter slumber. Spring onions are fresh sweet and crisp and make a delicious addition to any lively recipe. The onion is a true Hero that makes it into almost every dish we cook. […]
Smoke and forage
If you enjoy the alchemy and adventure of smoking and foraging for food but have never had the courage to do it, then this is the recipe for you. I’ve spent hours searching through the undergrowth filling my basket with wild and wonderful fungi, that turn out to be unidentifiable, inedible or even deadly. Wild […]
Ultra Light Sponge Cake with Orange Sorbet
I’m a sucker for fads. I’ve been vegetarian, vegan, freegan, a serious carnivore butchering everything from a squirrel to an ox. Even put myself on a fruitarian diet, living off nothing but whole fruits for a month. Well now is my time to obsess about desserts. I’ve been too reliant on rhubarb and custard, it’s […]
