INGREDIENTS 1/2 cucumber cut thick for texture 200g tomatoes I used cherry cut in half this time but I normally prefer a bull's heart or noire de crimi 1/2 red onion sliced fine 1/2 each red and yellow pepper sliced 1/2 cm thick 200g black and green olives chopped or left whole depending on the size 150g courgettes sliced 1cm thick 1 tsp smoked garlic paste 6-10 mint leaves sliced fine 15-20 basil leaves torn or left whole 1-2 tsp lilliput capers not traditional but I love th

INGREDIENTS 1 Whole rabbit approx 1 kg, chopped into 5 large pieces on the bone 150g Smoked bacon lardons 2 Stick of celery peeled, chopped 2-4 cm 1 Medium onion diced 2 cm 1 Small leek diced 2cm 2-4 Carrots peeled, chopped 2-4 cm 2 tsp Smoked garlic 1 Sprig rosemary 1 Bay leaf 2-4 Turns black pepper 1 pinch Dried mixed herbs 1 Bottle of white wine Sunflower oil 11/2 tbs Plain flour Salt 200g Creme fraiche 25g Grain mustard 15g Dijon mustard Mix these two together in a bowl w

INGREDIENTS The Dough 125g Mother 110g Water room temperature 354g Strong white bread flour 110g Milk room temperature 37g Caster sugar 1no Large egg 35g Butter unsalted room temperature 8g Salt Egg was (1 beaten egg with 1 Tbsp of milk) Sesame seeds WILD YEAST AND CREATING THE MOTHER To begin our journey in sourdough baking, we must create life using wild yeasts and a combination of lactic and acetic acids. They will form a fermenting agent which we will u

I eat plenty of fruit and in the summer there is little better than cold, ripe water melon with a little salt (fleur de sel is best).

INGREDIENTS The Dough 400g Durum Semolina 4 Whole eggs 1/2 tsp Salt ​ METHOD Homemade pasta is one of the most simple and satisfying things to make and of course - once you've mastered fresh pasta shapes - you can move on to stuffed pastas such as ravioli and tortellini. Mix together your flour and salt, place on a clean workbench and make a well in the centre, I use the bottom of the bowl the flour is weight into ;) Crack your eggs into the well, mix slowly with a fork to

INGREDIENTS The Dough 50g Active Starter 440g Water room temperature 512g Strong white bread flour 100g Extra virgin olive oil + 100g for drizzling 12g Salt fine Posh salt for sprinkling on top Maldon or fleur de sel 2-3 cloves garlic finely sliced 2 springs rosemary chopped fine ​ METHOD In a large bowl mix together your starter, salt, water and olive oil with a spatula. Add the flour and mix until fully incorporated. ​ Leave covered with a damp cloth for 30 mins to al

Delicious kimchi to make at home

INGREDIENTS The Dough 250g Mother 300g Water room temperature 400g Strong white bread flour 100g Spelt flour 15g Salt mixed with 25g Water WILD YEAST AND CREATING THE MOTHER To begin our journey in sourdough baking, we must create life using wild yeasts and a combination of lactic and acetic acids. They will form a fermenting agent which we will use to 'leaven' our bread or give rise. ​ To start your culture, mix together equal amounts of room temperature water and br

INGREDIENTS Buns 220 ml full fat milk 70 g butter 450 g strong bread flour 1 tsp salt 75 g caster sugar 1 tbsp vegetable oil 7 g fast acting yeast 1 egg, beaten 65 g sultanas 50 g mixed peel zest of one orange 1 granny smith apple 1 tsp ground cinnamon Cross 90 g plain flour 30 g sugar 2 g vanilla essence 30 g butter melted 5 tbsp water Glaze 4 tbsp apricot jam METHOD 1. Bring the milk to the boil, remove from the heat and add the butter and oil. Leave to cool to room tempera

CHEF'S TABLE I take all the trimming from the deer carcass that would otherwise be wasted and turn them into this delicious chorizo. I mix red wine, smoked and sweet paprika, garlic, herbs and salt with the finely ground meat this is stuffed into sausage skins then fermented for 24 hours. Now it gets dried until each sausage has lost 30% of its weight at 65% humidity and 13c. #chefalexharper #londonchef #eaterlondon #thisislondon #cheflife #yeschef #londonfood #chorizo