This recipe is a go-to of mine and highly addictive. It has been on my event menus as well as a dish I've served to my private clients while I've been travelling this summer. It makes a wonderful fresh addition to a meal, and you can change the vegetables. I shared a similar radicchio version with the wonderful Emily of Stories for her blog -What Chefs Eat.

July - what's been going on and what I've been loving.

This will convert any fennel sceptic, I’m sure of it. A light but filling, beautiful summer broth that comes together quickly using few good quality ingredients.

Summer is officially here, and June was a busy one.

Sharing 5 of my favourite cookbooks, these are books over the years I’ve come back to time and time again.

Palm Greens salads will be on the menu at Peligoni’s PACE week’s this summer! The perfect pairing, fresh bold salads in beautiful setting.

We'll be hosting a supper club at the iconic Fortnum and Mason this January 21st. 

The theme being ‘Food Mood Food’, we’ll be using seasonal produce to create a flavour packed plant based menu.

In 2024 Palm Greens started doing residencies. We pop up in other kitchens for takeovers and collabs, partnering and supporting like-minded culinary creatives to bring something new to the table.

A twist on the classic, my recipe for Poached Pear, Yuzu Trifle.

Beautiful as a centre piece of your festive table, serve with my festive sides, the collection of which will make the most beautiful winter spread.

Next in my mini-series on festive food and entertaining, I’m sharing easy canapé recipes and a couple of my favourite dips. Not only do they taste delicious, but they look stunning, adding a burst of brightness and colour to your festive table. 

In October we hosted a beautiful event at Studio Kitchen in Hackney with olive oil industry champions Citizens of Soil. 

Over four delicious courses, we delivered an evening celebrating collaboration, and community incorporating Citizens of Soil Extra Rare Portuguese Olive Oil into our seasonal menu.

I'm excited to share the first in a mini-series of seasonal recipes for the festive season.

This week I'm focusing on sides; Brussels Sprouts with Butterbean Aioli, and Seasonal Winter Squash, with Hazelnut Cream, Date and Sage. Delicious!

Recipe for the perfect plant based centre piece, Ancho Roasted Cauliflower, Carrot puree and Coriander salad.