Roast Monkfish & Saffron Risotto.
“If I had three words to describe myself they would be ‘passionate about food’. I am a chef, a baker and a Sourdough expert, and over time I have also become an author, a teacher and a food consultant. Seasonal produce is important to me and I like to incorporate this into my work.”
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Try our special and simple cherry slushie cocktail, a rather unprofessional result (skin an’ all) of painstaking research over several warm and giggly evenings!
Too many cherries? Cherry Brandy anyone?
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Spanish tapas. After decades of sampling versions filled with all sorts of exciting ingredients, I have come to the conclusion that the traditional Catalan Truita de Patata is simply the best.
Asparagus has been around for many hundreds of years, cultivated originally by the ancient Egyptians, Greeks and Romans, and many ancient herbal textbooks mention it as both, food and medicine
A teatime treat baked on rare rainy days by Kate’s husband, Olivier!
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
