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No measurements

Before you get stuck into this, you should know why it's written the way it is. I believe the skill involved in cooking isn't about measurements or precise instructions. My approach relies on trial and error as the core of good food, and that's the best way to learn. So here I'm giving you a cookbook with no measurements, only ingredients. No temperatures, no times, no accuracy. Basic instructions to show you that cooking is easy, as long as you've got a set of tastebuds.

poached eggs on a bed of herby, zesty yoghurt and topped with paprika butter and crispy shallots.

Çılbir 

Close up of a bowl of edamame salad with pops of red onion and coriander.

Edamame salad

soba noodles dressed with a herby laksa dressing, colourful vegetables, pickled red cabbage and a halved boiled egg.
Laksa salad
golden honey with crystallised chilli and garlic slices suspended in it.
chilli & garlic honey 
Sliced tuna steak coated in black and white seeds, wasabi mayo and crispy shallots. micro greens.
Tuna tataki
bright orange dip made with carrots, topped with parsley and pomegranate seeds, served with tortilla chips.
ZA'ATAR CARROT DIP
bright green pesto spread on a plate and garnished with red chilli flakes and mint leaves.

PEA & MINT PESTO

bright pink spaghetti with parmesan, capers and rocket leaves twirled on to a circular plate.

BEET PASTA

tempura fried eggplant coated in a sweet sticky sauce and topped with curly strands of spring onion
STICKY TEMPURA EGGPLANT 
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