Griddling aubergine slices for a vegan melanzane parmigiana – Italian aubergine gratin. Bursting with fresh basil and thyme in a creamy cashew and tomato sauce, it’s a really tasty dish – especially with the flaked almond and smoked sea salt topping. Served with pan fried gnocchi (fried in butter until crispy) and balsamic leaves. Squisito!
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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