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.
![424449802_907471251036402_6410957121247093519_n.heic.jpeg 424449802_907471251036402_6410957121247093519_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/424449802_907471251036402_6410957121247093519_n.heic-1200x1200-square-507b1f78bbebfd038d4f674ba6024efe-60809bab4cd3f.jpeg)
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