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Ingredient This changes frequently and for differ
ent reasons. Sometimes it is to do with the season and sometimes something new comes my way and I get a bit obsessed. At the moment, I am loving Schezuan peppercorns. If overused they are awful but in small doses can add a really interesting backdrop of flavour to a dish. Recipe I am a huge fan of comfort food and when I cook myself I love to make savoury pies with homemade flakey pastry and various spicy fillings. Trick of the trade These vary but two that I am currently using quite frequently are countertop fermentation to make interesting pates and curdling plant milks and yogurts to make ricotta and labneh. Food Hero There are a few depending on which book I am flicking through – Rich Landau of Vedge and, of course, Miyoko Schinner. Cornucopia Terre à Terre Best meal There have been so many over the years, but the most notable this year were in Veginity here in Dublin – Mark is an amazing chef – and, prior to that, in Terre à Terre in Brighton. Food memory My mam used to make a Cherry Madeira to die for. Overrated Coconut blossom sugar. It’s sugar, pure and simple. Indulgence I have a serious sweet tooth which I indulge quite frequently; ice cream, chocolate, marshmallow anything that can be veganised. Food Bible They are too numerous to mention. Instagram account I am not really on instagram. Unlikely pairing A few that spring to mind – parsnip, banana and chilli; mushroom and blueberries; or coffee and beetroot. Utensil of choice I could not live without an electric scale and a very good blender. Table for two Any of the Gate restaurants in London. cornucopia.ie 19/20 Wicklow Street, Dublin 2 Cornucopia: The Green Cookbook is the new vegan cookbook from the chefs of Cornucopia, out now, published by Gill Books, €29.99 53