I’d always eaten oysters covered with lemon, but when in Japan I discovered that they usually cover them in a chilli infused soy n rice wine vinegar mix and since I ain’t ever looked back 😋😋😋

Last month we prepared some homemade pasta, and decided to try and see what it would be like if we made the filling with calçots and romesco sauce!

Looking forward to seeing some of you at our #FoodBaby next weekend! 

Twisted buns with coconut dip 

Here is the video I used to make the twisted buns. 

  Ingredients for coconut dip (serves 6) 

4 heads garlic 

1 onion chopped 

2 diced medium sized potatoes  

Miso paste

Chopped ginger 

Coconut milk (250ml)

Fry up all dry ingredients in coconut oil. Let brown a little and then add the coconut milk. Bring to the boil and then lower temperature to let simmer on low heat for 20 minutes, and then blend. Mix in one tbsp of miso. Don’t boil the miso.