Experimentation day with various veg recipes from books from the noughties by @nigelslater and @darina_allen: seared patty pan squash with freshly picked marjoram; aubergine moutabal made with lemon and tahini; crispy braised cavolo nero with pesto …all served with a whole roasted cauliflower centrepiece. Plus whole griddled sweetcorn, thyme and pepper potato wedges and BBQ sauce to keep the kitchen going through the day.
![240287950_216966517063250_1159078522419927172_n.jpg 240287950_216966517063250_1159078522419927172_n.jpg](https://thecookinthenorth.com/cooking/bb-plugin/cache/240287950_216966517063250_1159078522419927172_n-1200x1200-square-2fd9fdae8d832695d6da6bb81bf0ccff-60809bab4cd3f.jpg)
This is just one of many insights into my work as a travelling private chef in the North of England. "Where do you cook?" I hear you ask, "I'm looking for a private chef near me".
Well, this example relates to my work as:
I travel throughout the North - check where I can come and cook for you