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Chocolate & black bean muffins and aquafaba meringues – 9th February
I call this little experiment the cocoa coefficient, or the cocoafficient, if you like. Just a little thought exercise in exploring the biodiversity and growing conditions of a plant changing its flavour, nutrition, aroma, even appearance. Chocolate, coffee, hops, olive oil and wine are all perfect examples of how biodiversity is expressed in taste.…
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Hazelnut & blood orange ice cream – 1st February
Blood oranges, the one that got away. The season is a welcome, yet fleeting, breath of fresh air in the dark tunnel-vision of February. With hues ranging from a glorious crimson to barely blushing pink, they’re a sweet and refreshing lifeline; here to pull us through the last few weeks until we see the…