I have an egg every day – my preference is fried in olive oil, crispy round the edges or in an omelette. I love a crab or prawn omelette, when the eggs are in the pan and still runny on top. Add a few raw prawns or crabmeat, a little grated ginger, some sweet soy sauce and some hot sriracha chilli sauce. Sprinkle in some fresh coriander, fold over and serve – with some more chilli sauce on the side!
I eat seafood of some sort every day, and I like fish for breakfast as much as I do dinner. I’m lucky to live in the fishing port of Brixham so supply is easy; if I see a boat landing that I know I’ll grab a fish from them, or as I did last week, a handful of fresh still alive anchovies!
Salted anchovies from Cantabria are a joy; the thin, salty cheap tinned varieties are only good for sauces. When you pull a pink thick fillet from oil, lay it on top of a piece of bread with a slice of unsalted butter under it and finish with sliced shallots they are a snack from heaven!
There are some things you just can’t beat, and a Greek salad is one of them. I love the salty taste with fiery onion, olive oil and oregano. I always have a pack in the fridge; my preference is good barrel-aged stuff from La Fromagerie.
Every room in the house has a few cookbooks in. They change a lot but I like to just dip in and read sections of them. It’s a constant learning experience and I’m amazed at how often I discover a little nugget from somewhere and take it to the restaurant that day.
Smears, Square Plates, Slates & Foams
I’ll get this out of the way in one go! I like to eat off a round plate and have my food cooked in the old fashioned way – with heat, not warm water. I prefer precise, simple cooking rather than a myriad of textures and techniques (although I do respect those who are good at it).
Poor Quality Eggs
There is nothing worse than a cheap pale egg on your breakfast plate – what a terrible way to start the day!
I bet you don’t even know what this is! It’s a muddy tasting cheap white fish grown in lakes and rivers – certain retailers call it river cobbler in an attempt to sell it to us. It is poor quality and downright awful. Fish farming is a must to feed the world, but please; this shouldn’t be seen as a quality white fish!
Going to the supermarket and seeing unripe veg and fruit with stickers saying ‘ripen at home’ infuriates me! Pick it ripe and sell it at its best!
I recently went to a food factory and in the sterile environment saw the unhappy look on the workers’ faces. No smiles, no love, nothing good going into the food. I realise this doesn’t represent all food factories, but it shouldn’t happen in any. There’s such a dissociation from what we eat.