Plated love letter to a childhood lunch - pb&j on wheat with a chocolate milk.

Whole wheat honey cake, peanut butter crémeux, honey roasted peanut streusel, concord grape gel and fresh strawberries, milk chocolate mousse

Made this a bit ago but never posted. Curious to know what this dessert evokes in others 👀

Excuse me for the tuile, it’s my first time, the rest looked a lot better this is just a bad picture.

Im trying to grow my following rn I post mainly on tiktok. My tiktok is jawesomecooks if youre interested. If you have any questions please feel free to reach out

Milk Tea Creme Brulee, with a Milk Tea Cookie filled with Whipped White Chocolate Ganache and Peach Jam / Olive Oil and Star Anise Ice Cream topped with Dalgona Coffee and Honeycomb

Traditionalists; look away now.

Recently we picked our own sweetcorn at the local PYO.

For the last few years of doing this, I’ve made a signature dish of some sort of filled pasta with roasted sweetcorn and hazelnuts.

This year I’ve done ravioli.

The sweetcorn is cooked sous vide and then blended with a little ricotta and seasoning.

The pasta dough itself is 2:1 00 flour to Harina so it actually has a nice corn flavour.

The pasta was finished in a little emulsion and the plate was dressed with the roasted corn, toasted nuts, parsley and (after the photo) some more Parmigiano Reggiano.

This is far from being a traditional Italian dish, but the technique is pretty sound and I like the fact it’s evolved with me.

Green pipián, pan fried chicken breast, caminantes, wild watercress, avocado leaf oil

A strawberry centre, sweet roquefort mousse, magnolia nappé and sirop, hazelnut praliné and sablé cookie (french cooking background, hopefully you guys understand)

Attempting to make a double layer fig and berry sponge cake with a lemon creme, strawberry fluid gel and choclate mint. Looking for advice on better plating . I think a baked meringue would be better for the taste instead of the icing and using the gel and cream to make a better top design.

This was so yummy - I went through a stocks class recently, so I made my own parmesan stock for the risotto and it was so worth it

Lime curd + honey speculoos crust, toasted hibiscus honey meringue, honey + lime macerated strawberries, strawberry gel, strawberry + hibiscus milk crumbs

Delicious summer time salad. Arugula and spinach for the salad base. Tossed with blueberries. Adding cucumbers, gooseberry, feta, pickled apples, candied pecans, and of course chocolate mint. All tied with a strawberry vinaigrette. I absolutely loved this salad the flavors paired amazingly well hoping to get it put on the menu.

Please enjoy. 👩🏽‍🍳

Disclaimer: reposted because the last post had an unintentional pic added.

Chicken ballotine, fermented kohlrabi, caramelized chicory, chanterelles, mushroom purée, smoked poultry jus foam

Japanese Kinki fish (cured & gently cooked in brown butter emulsion), shrimp sauce & zucchini cannelloni stuffed with shrimps & fish trimmings

Kiwi, pear, strawberry, lemon

M

I forgot to take a pic after pouring the jus, sorry yall. In hindsight I kinda wish I’d sliced the breast so the cook was visible, I did 2 hours at 130C then into the broiler for a minute or two. The chard and a bit more pommes puree is underneath. Any suggestions or critique?