The base of my cooking comes from my mother, which was traditional Polish, and my training as a macrobiotic cook in London East West Centre, which was influenced by Japanese tradition.
My cooking now is a mixture of North African, Caribbean and Mediterranean served with an Eastern European Cieciorki touch. The food is simple: I like to use good, seasonal ingredients - love scotch bonnet and thyme, and prefer to use organic when I can. Thyme is the secret.
Happy to cater for special dietary requirements and occasions.
Lebanese Lentil Soup
Jamaican Red Bean and Pumpkin Stew served with Rice, Baked Sweet Potatoes and Celeriac and Sourkrout Coleslaw
Potato and Courgette Gratin served with Dill Cucumber Sour Cream and Green Salad
Goats Cheese, Onion And Tomato Tart served with Mixed Green Leaf and Carrot Salad
Polenta and Pistachio Lemon Cake
Bramley Apple Crumble
Plum Cake with Vanilla Brandy Cream