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Golden Food Zone, Dallas, TX (2026)

04/01/2022

Ingredients
25g pine nuts
50g fresh basil
half small clove garlic
2 lemons
15g Parmesan cheese
extra virgin olive oil
150g green beans
1 120g salmon fillets , skin on, scaled & pin-boned, from sustainable sources
olive oil
300g new potatoes

Method
Preheat the oven to 200°C/400°F/gas 6. Fill and boil the kettle.
Place a frying pan over a medium heat and toast the pine nuts for 2 to 3 minutes, or until very lightly golden – keep them moving so they don’t burn. Tip into a bowl and set aside.
Pick the basil leaves, discarding the stalks, and pound in a pestle and mortar. If you don’t have a pestle and mortar, very finely chop.
Peel the garlic and add to the mortar with a pinch of sea salt and the toasted pine nuts – keep pounding until you have a green paste. Alternatively, very finely chop it all together on a large board, then place into a bowl.
Squeeze in the juice from half a lemon and finely grate in the Parmesan.
Add 1 to 2 tablespoons of extra virgin olive oil and muddle together – you need just enough oil to bind the pesto and get it to an oozy consistency.
Trim the stalk-ends from the beans and cook in boiling salted water for 2 minutes, then drain.
Fold just over half a metre of tin foil in half so you have a double layer.
Place half the hot green beans in the middle of the foil.
Lay a salmon fillet on top, skin-side down, and spoon over 1 tablespoon of the basil pesto.
Drizzle with 1 teaspoon of olive oil, a squeeze of lemon juice and season with sea salt and black pepper.
Pull the foil edges together and scrunch them up to seal the parcel.
Repeat steps 8 to 12 to make the remaining parcel, then place them onto a baking tray.
Bake in the hot oven for 15 to 20 minutes, or until the salmon is cooked through and the beans are tender.
While the salmon is cooking, refill and boil the kettle. Cut any larger potatoes in half, place in a small pan, just cover with boiling salted water and cook for 15 minutes, or until tender. Drain and return to the pan to keep warm until ready to serve up.
When the time’s up on the salmon, remove the tray from the oven and leave to stand for 1 minute.
Carefully open each parcel (mind out for the steam!) and cut into each salmon fillet to check they’re cooked, then slide onto the plate and serve with the cooked potatoes.
Cut the remaining lemon into wedges and serve on the side for squeezing over.

02/26/2022

Ingredients
180 g butter , plus extra for greasing
150 g self-raising flour , plus extra for dusting
300 g sugar
½ teaspoon vanilla extract
3 large free-range eggs
75 g dark chocolate
75 g white chocolate
100 g hazelnuts
1 tablespoon cocoa powder

Method
Preheat the oven to 170ºC/gas 3. Grease and dust a 15cm x 25cm baking dish.
Melt the butter and sugar in a pan over a medium heat
Stir in the flour and vanilla, and crack in the eggs, then divide between 2 bowls.
Chop the dark and white chocolate, keeping them separate. Chop the nuts.
Mix the cocoa, dark chocolate and half the nuts into one bowl, then stir the white chocolate and remaining nuts into the other.
Place alternate spoonfuls into the prepared dish, swirling it through.
Bake for 30 to 40 minutes, or until an inserted skewer comes out clean.

02/26/2022

Ingredients
50 g unsalted butter (at room temperature)
1 tablespoon runny honey
12 gratings of whole nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
50 g raisins
50 g currents
50 g candied citrus peel
1 tablespoon dark rum
plain flour , for dusting
300 g puff pastry
1 large free-range egg , beaten
3 tablespoons granulated sugar

Method
Preheat the oven to 180ºC/gas 4. Line a baking tray with greaseproof paper.
In a large bowl, cream the butter and honey together, then stir in the spices. Add the dried fruit, candied peel and rum and stir until well combined.
Lightly flour a work surface and roll out the pastry to about 2.5mm thick. Using a 10cm pastry cutter or small saucer, cut out 10 circles. You might have to roll it out and cut it again, in which case be sure to fold it over itself rather than scrunch it up as you will damage the layers.
Spoon the filling into the centre of each disc, leaving a little empty space around the edges. Brush either side of the filling with a little egg. Bring the sides of the pastry up into the middle and crimp slightly to make little purses.
Turn the cakes over so the fold is on the bottom and very gently roll them into oval shapes with your rolling pin, being careful not to burst them.
Place the cakes on the tray and, with the tip of a knife, make 3 little cuts on each. Brush with the beaten egg and sprinkle with granulated sugar.
Cook for 25 to 30 minutes until golden and firm. Transfer to a wire rack to cool slightly before serving warm.

02/26/2022

Ingredients
55 g unsalted butter , softened, plus extra for greasing
55 g self-raising flour
55 g caster sugar
1 large free-range egg
1 piece of stem ginger in syrup
1 orange
1 ripe pear
golden syrup or reserved ginger syrup

Method
Start by making 2 greaseproof paper discs to top the puddings: place 2 teacups or ramekins upside down on greaseproof paper, draw round them, then cut out the circles, just inside the line.
Lightly grease one side with butter, then grease the inside of the teacups or ramekins.
In a food processor, blitz the flour, sugar, butter and egg to make a batter.
Chop and add the ginger, finely grate in the orange zest, then pulse once or twice.
Peel, core and cut the pear into 1cm chunks.
Pour a little golden syrup or reserved ginger syrup into the base of each cup or ramekin, then top with half the chopped pear each.
Divide the batter between the two, then lightly press a circle of paper on top, butter-side down.
Cook in the microwave on full power for 4 minutes, or until it feels springy to the touch.
Leave to cool for a couple of minutes, then carefully turn out and enjoy with lashings of hot custard.

02/05/2022

Ingredients
600 g ripe plum tomatoes
½ a bunch of fresh basil , (15g)
½ a lemon
red wine vinegar
125 g Comté cheese
125 g Gruyère cheese
½ a bunch of fresh flat-leaf parsley , (15g)
200 g handcut higher-welfare wafer-thin ham , (I like a mixture of smoked and cured
WHITE ONION SAUCE
2 onions
1 large k**b of unsalted butter
4 tablespoons plain flour
700 ml semi-skimmed milk
1 teaspoon English mustard
1 whole nutmeg , for grating
CRÊPES
30 g unsalted butter , plus extra for cooking
120 g plain flour
2 large free-range eggs
70 ml semi-skimmed milk

Method
Score a cross on each tomato, then carefully plunge them into a large pan of boiling water for 45 seconds, then drain in a colander and place in cold water. Peel away and discard the skins, then deseed the tomatoes and chop the flesh into 1cm chunks.
Pick and finely chop the basil leaves, finely grate the lemon zest, then toss both with the tomatoes, a good splash of vinegar and a good pinch of sea salt.
To start the sauce, peel and finely chop the onions. Melt the butter in a pan on a medium heat, add the onions and cook for 15 minutes, or until soft, stirring regularly.
For the crêpes, melt the butter and let it cool a little while you pile the flour into a bowl with a pinch of salt. Make a well in the middle, whisk in the eggs, then gradually whisk in the milk and 70ml water until smooth. Stir in the melted butter, then leave to sit while you finish the sauce.
Stir the flour into the onions to make a kind of roux, then gradually whisk in the milk until smooth. Stir in the mustard and a few scrapings of nutmeg, season, simmer for 15 minutes, then remove from the heat.
Put a 26cm frying pan on a medium heat with a tiny k**b of butter. Once melted, add just enough batter to coat the base of the pan, gently swirling to cover. Cook until lightly golden, then flip and cook on the other side.
Repeat with the remaining batter, wiping out the pan with a ball of kitchen paper and adding a tiny k**b of butter each time – you should end up with 6 crêpes.
Meanwhile, grate and mix the cheeses, pick and roughly chop the parsley leaves, and tear up the slices of ham.
Preheat the oven to 180ºC/350ºF/gas 4.
Get yourself a deep ovenproof pan, 26cm in diameter. Repeat layers of crêpe, sauce, tomato (leaving any juices behind in the bowl), ham, cheese and parsley until you’ve used up all the ingredients, finishing with a layer of just sauce and cheese.
Bake on the bottom shelf of the oven for 40 minutes, or until golden and bubbling, resting for 10 minutes before serving.
Delicious served with a mixed garden salad with a French dressing made with walnut oil, and I also like to shave some walnuts on a box grater over the top of the salad for added crunch.

02/05/2022

Ingredients
75 g sea salt
2 tablespoons white peppercorns
6 fresh bay leaves
4 racks of higher-welfare pork loin back ribs , (3kg in total)
150 g radishes
BARBECUE SAUCE
225 g HP sauce
300 g tomato ketchup
170 g English mustard
150 ml Worcestershire sauce
100 ml whisky
750 ml fresh apple juice
200 ml runny honey
POTATO SALAD
500 g baby new potatoes
½ a bunch of fresh dill , (15g)
1 bunch of fresh chives , (30g)
50 g pickled onions
1 eating apple
1 ripe pear
200 g Greek yoghurt
1 teaspoon English mustard
YOU ALSO NEED
1 small handful whisky wood chips

Method
Preheat the oven to 140ºC/275ºF/gas 1.
Place the sea salt, white peppercorns and bay leaves in a pestle and mortar and bash until fine (or whiz in a blender), then decant into a jar.
Rub 2 tablespoons of the flavoured salt over the racks of ribs (save the rest for another day), then transfer to two baking trays and cover with tin foil.
In a 25cm x 30cm high-sided tray, mix the BBQ sauce ingredients together. Place all three trays in the oven for 3 hours, with the sauce tray at the very bottom, uncovered – keep an eye on it and add a splash of water to loosen, if needed.
When the time’s up, remove the trays from the oven, adding a splash of water to each of the rib trays to deglaze. Divide 300g of the sauce between the two rib trays (cool the rest and freeze for another day), turning the ribs with tongs to coat.
Place the ribs directly on the bars of the oven, with the empty sauce tray directly below. Put a handful of whisky wood chips into a metal sieve and set them alight. Once smoking, put the sieve into a metal bowl, place at the very bottom of the oven and smoke the ribs for 30 minutes, or until sticky and caramelized.
Meanwhile, scrub the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain and leave to cool slightly.
Pick the dill, then finely chop with the chives and place in a large bowl. Finely slice the pickled onions, then core and finely matchstick the apple and pear. Add it all to the bowl with the yoghurt, mustard and warm potatoes, toss to coat, then season to perfection.
Transfer the racks to a board and slice into portions or individual ribs, drizzling any juices from the tray over the top.
Finely slice the radishes and sprinkle over the top, then serve with the potato salad (and some napkins!).

01/20/2022

Ingredients
1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon
extra virgin olive oil

Method
Drain and tip the chickpeas into a food processor.
Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
Season with a pinch of sea salt, then pop the lid on and blitz.
Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
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