Put on some Gyspy Kings and imagine you are in the South of France! Thank you for asking me! Small handful coriander
Nina works with hotel brands such as Mr & Mrs Smith and Belmond Hotels and is the food, travel columnist for @tatlermagazine. I’m chef Nina Parker (@antoninaparker) and I’m taking over the @FoodRepublic Instagram all the way from Rome. 2 large globe artichokes, stalk trimmed leaving about 2cm stem 1 tbsp peppercorns Nina Parker verified_user @antoninaparker London chef Cookbooks:St Tropez/Capri Columnist:@tatlermagazine @ecoage Loves:vegetarian,plant-based & cakes. Columnist:@tatlermagazine @ecoage 4 tbsp caster sugar (depending on the sweetness of the fruit
250g spelt flour 5 tinned anchovies, diced and squashed into a paste Nina Parker and Amelia Windsor show you how to make a plant-based curry. Hello Nina, thanks so much for your time today. She caters for all dietary requirements. 40ml soya milk 50ml sunflower oil
Pinch of salt
100ml sunflower oil
Anchoiade (makes about 150g)
(alternatively, 120g mayonnaise plus anchovies + a little of the garlic to taste) Cookbooks:St Tropez/Capri
2 tsp vanilla extract
Taste to check the seasoning.
Zest of 1/2 lemon and 1 tbsp juice Wash blender and blend everything together for the mojo verde.
Please email directly for sample menus and quotes. Nina Parker is a London based chef, writer and director of her own food company, ‘NINA’.
So happy you like the recipes and Insta! Hi Gaby! 5 tbsp extra virgin olive oil Then slowly add the beaten eggs a little at a time. Top with extra strawberries, almond flakes. 1 lemon, halved Serve on mayo! I’m going to be showing you all the Italian hot-spots, starting off with some gelato from @gromgelato. Mojo Verde Put the pasta on to boil. Pinch of salt and black pepper
Small handful parsley
Serve with the extra sauce on the side.
1 tsp white wine vinegar
Continue adding a little oil at a time until the mix starts to thicken. This time will vary depending on the size of the cake tin.
GF Then add everything saving the anchovies for the end.
100ml extra virgin olive oil Few drops lemon juice Add all ingredients together into a blender saving a few walnuts and chives. Beat the cream cheese with a spoon before mixing into the creamed butter. Tell us about your journey as chef and public figure so far. ...This is a great summer sponge and you can swap to blueberries, raspberries or blackberries if you prefer, or even mix all the fruit together. 80g pickled jalapeños For the artichokes 61k Followers, 2,186 Following, 1,880 Posts - See Instagram photos and videos from Nina Parker (@antoninaparker) Ingredients: 2 tsp vanilla extract For commercial partnerships : Jessica@intalentdigital.com (Independent) Bunch of chives 1 tbsp white wine vinegar
Good pinch caster sugar
Salt Ingredients:
For the sponge Add a cup of pasta water and blend. For the cream cheese icing:
Serves 8-10 For the strawberry purée:
The boat at L’Escalet. Pass this through a sieve and place purée in the freezer to bring to room temperature (about 10 minutes). Preheat the oven to 170 C degrees and line a 8 inch cake tin with baking parchment. Boil artichokes in generously salted boiling water with lemon, peppercorns for about 40 minutes or until a knife easily slices the stalk.
400g fresh strawberries, stems removed and halved (plus a couple extra for garnish)
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