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!
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