Honoured to be included in the list of the most nostalgic dishes in London by the Evening Standard

Foragers, Producers, Farmers, Growers, Artists, Designers, Barmen, Cheese Mongers, Fish Mongers, Butchers, Hospitality Managers, Potters and More! All of these incredible professions support the experience that we as hospitality workers try to create, they each have a voice that needs to be recognised and respected. We hope that the creation of this project will somehow insight or inspire someone on their journey in life

You can see my answer below but check out NoBadFoodLab for other creative features

Favourite Ingredient - Coriander or Marmite, love cooking with them (not together obviously)

Recipe - Torrejas, maple caramel apples, cinnamon ice cream

A real winter warmer this recipe is super easy to make but packs loads of flavour

Recipe - Celeriac Carbonara

A simple recipe for those that want to avoid pasta and go gluten free or stick to a low carb diet.

A simple recipe that can change a childhood favourite into something for adults. 

You don’t have to use a gin for this and can substitute for another alcohol, just use Jelly instead of gelatine.

There are two different recipes below depending on what type of gin or alcohol you want to use

Flavoured gin

Ingredients:

500ml Tiptree gin

7g Gelatine

Gummy bear mould

Method:

A great article from Ellen Manning from The i newspapers on the great work from Life Kitchen.

Life Kitchen holds cooking classes around the country to help people get the most out of the taste of their food. The concept has already gained support from Nigella Lawson and Hugh Fearnley-Whittingstall, and when Duck & Waffle executive chef Tom Cenci heard what Riley (his former neighbour) was doing, he wanted to get involved. His own father was undergoing chemotherapy for prostate cancer.

For Cenci, raising awareness of something he didn’t know about until it touched his own life is important.

“I love my food and the majority of people do,” he says. “Food brings celebration and joy and to have that taken away is really hard.” 

And although he has hosted many cooking classes before, he admits this is special. “It’s not just a cooking class. It’s a bit light-hearted, for people to have fun, have an evening out learning cooking techniques but also sharing experiences and ultimately having a night off from everything.” 

Pineapple tacos, duck doughnuts and apple beer: how cancer patients are being tempted to eat well

A great article in The Guardian about the great work they are doing at Life Kitchen and my collaboration with them

For the tart case: 

200g Flour 50g Sugar 80g Butter 1 Whole egg For the curd filling: 150g Butter 4 Egg yolks 100g Sugar 100ml Espresso 100g Dark chocolate For the top: 200g Fresh cherries 50g Dark chocolate

Method:

Start by making the pastry for the tart case.

Place the flour and butter into a mixer and allow them to come together, add the sugar and then the egg.

Once it has formed a dough, wrap it in cling film and place into the fridge for 10 minutes.

Great interview for Hoxton radio chatting all things food and kitchen. 

Tom Cenci talks about having breakfast and a cocktail at 4am here and gives insight into his early career doing work experience picking spinach and cleaning spuds in his home town of Taplow to being sent to Paris in his early 20’s with very little French in his locker.

www.duckandwaffle.com

Enzo Oliveri talks about tasting in Sicily enzo’s kitchen. Taking us back to where it all began and the food that made him who he is today

www.tastingsicily.restaurant

@TomCenci @duckandwaffle @sicilianchef

24-hour restaurant in the sky

Jammie Dodgers are back with a twist in London restaurants

There's a rumbling in the biscuit tin. Shortcake sandwiches filled with sticky strawberry jam may be a nostalgic treat but this summer they’ve been refashioned as desserts, and not as you’ve seen them before.

The new Soho House in White City has a Jammie Dodger ice-cream sandwich filled with raspberry ripple on its dessert menu and Jack’s Bakery at Sunday Upmarket on Brick Lane has introduced gluten-free Jammie Dodger fudge — it’s the customers’ favourite.  

At Blueprint Café by Tower Bridge the creation has been a labour of love: chef patron Mini Patel spent two months perfecting the ultimate biscuit base but has finally achieved a biscuit that is “short but not too crumbly, not too sweet so as not to overpower the jam, and one that bakes but doesn’t colour too much”. His refined Dodger is served on hay-infused burnt cream and filled with a different jam each season — so far he’s tried rhubarb, raspberry and apple.

Meanwhile, Duck & Waffle in Bishopsgate fills its version with chilli jam to give the treat a savoury twist. Chef Tom Cenci says it’s a hit with diners. For many, the memories are specific.

Cooking in the demo kitchen at Woods Food Service here is a summer recipe of roast cod with summer greens, caviar and tarragon mayonnaise. 

An easy cake recipe for any occasion (well who needs an excuse to eat cake anyway?) You don’t have to use Toblerone and can substitute for another type of chocolate.

Ingredients

140g self-raising flour 175g butter 140g brown sugar 2 large eggs 4 ripe pears 100g Toblerone chocolate

Method

Rub the butter, flour and sugar together in a mixer

Slowly add the eggs till it forms into a cake mix

Peel and core the pears and then slice into small chunks

Crush the Toblerone into small pieces and both the chocolate and pear to the cake mix

Stir for about 30 seconds and then place into a greased cake tin

Bake at 160.C for 50 minutes till cooked (test by putting a knife into the mix and it should come out clean)

15 Next-Level Chefs For Their Best Tips For Cooking Vegetables

"When cooking green vegetables such as tender-stem broccoli or asparagus make sure to over season the water heavily with salt. That way you ensure the seasoning really gets into the vegetables. Keep the cooking to a minimum so the vegetables stay crisp and green. It is never nice eating brown overcooked vegetables that should be served bright green." - Tom Cenci

Hot cross bun spiced pumpkin and pecan tart

Ingredients:

For the tart case:

200g Flour 50g Sugar 80g Butter 1 Whole egg

For the pumpkin filling:

2 Eggs 1 tin of pumpkin puree 1 tin of condensed milk 1 teaspoon of mixed spice 1 teaspoon of cinnamon 1 teaspoon of ground nutmeg

For the top: 50g Pecans 50g Currents 1 teaspoon of cinnamon 10g of Brown sugar

Method:

Start by making the pastry for the tart case.

Place the flour and butter into a mixer and allow them to come together, add the sugar and then the egg.

Recipe - Apple Crumble Pie

Crumble

400g oats / 100ml rapeseed oil / 1 large egg

Mix all together.

Filling

5 Bramley apples / 100g raisins / 100g brown sugar

Peel, core and slice apples, sprinkle with the brown sugar.

Pastry

200g flour / 100g butter / pinch of salt / water

Mix the flour, butter and salt together and add a little water if needed

Egg wash

1 egg yolk / 50ml milk

Rhubarb tart with ginger & lemon curd and pink peppercorns

Ingredients:

For the tart case:

200g Flour 50g Sugar 80g Butter 1 Whole egg

For the ginger and curd filling:

4 lemons 250g Caster sugar 3 Eggs 1 Egg Yolk 75g Butter 1 tablespoon ground ginger

For the poached Rhubarb

50ml Grenadine or Chambord 50g Brown sugar 75g Rhubarb

Method: