Vegan dairy free aubergine, tomato and basil Parmigiano in the making. I blend the tomatoes with extra virgin olive oil and cashew nuts to give the sauce a delicious creamy texture. With sprinklings of fresh thyme this is a punchy but comforting dish.
2 February 2024
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
