Based in SW London, The Hazelmere Cooking Club was born out of my passion for cooking, tasting and sharing recipes from around the world.
Fillet of salmon thinly sliced and cooked in a lime, soya sauce and sesame oil dressing. Light and fresh.
Salmon ceviche
Roast Chicken marinated in a mixture of beer, cumin, salt, black pepper and a touch of sweet paprika. Served with chargrilled broccoli, roasted aubergines, new/sweet potatoes and a yogurt-based chilli sauce.
