Chickpea Soup with Harissa

Chickpea Soup with Harissa

As it is often the case with my dishes, I am giving you merely suggestions of quantities. I am going to show you the method, but if you feel like you should play with the proportions there is nothing stopping you other than your own preferences.

Calzone

Calzone

Right Folks,

I prefer to make the calzone pizzas over the open-faced ones. This is not because I think the calzone is a superior variety; instead, the reasons are practical. Unless you are making a single pizza, you really shouldn’t bother if you don’t have a pizza oven. Sad truth, I know, but it is what it is. The way I go about making the calzones is to make a few and place them instantly on the incredibly hot stone. Cook for 4 minutes then take them out and put them on a tray. I finish by cooking them “en masse”.

Michael's Rice Balls

Michael's Rice Balls

I love a good cookbook. I have probably too many at home in France and a rotation of current favourites that I take with me on board. It’s nice to leaf through a well-written cookbook, especially because I don’t always have a fast WiFi going. One of my favourite cook books in recent times has been Momofuko, the first book by a chef called David Chang, named after his first restaurant in New York. The book is a great source of base recipes, dressing and sauces that you can use anytime, anywhere.

Working on a Superyacht: Crew food during a crossing

Working on a Superyacht: Crew food during a crossing

Crew food on a trans-Atlantic voyage. This one is a more of an industry-specific post aimed at my fellow chefs at sea and anyone out there considering becoming one, but it is, I think, an interesting glimpse behind scenes too. It is essentially about provisioning and cooking in less than perfect conditions. Or, in my case, it’s about making sure you have all you need to keep a dozen people well-fed for two (often very long) weeks at sea.

Vegetable Risotto

Vegetable Risotto

I love making risotto, my wife loves making risotto. My kids, thankfully, love eating risotto. Don’t be afraid of risotto. All that is required is a little bit of prep and an averagely strong arm ready to stir for approximately 18 minutes, but the result is something very, very special. It’s a melt-in-your-mouth kind of dish that can be a super sexy, impress your date kind of thing, or a family friendly school-night offering.

Child-Friendly Kiwi & Strawberry Sicilian Granita

Child-Friendly Kiwi & Strawberry Sicilian Granita

My kids need a pick-me-up after school. They don’t snack in school here in France, which is good, and they have long school hours, which is not as good. Plus, I spend a good chunk of each year away from home, so I am a bit of a softy whenever I pick them up. They have tons of after-school activities too, so often the quickest solution is to make a stop at a cafe and load them up with sugar.