Miso Eggplant – Japanese-Inspired Glazed Aubergine

 Few vegetables absorb flavour quite like eggplant. In this dish, silky roasted aubergine meets the deep umami of miso, soy sauce, sesame and a touch of sweetness. The result is rich, glossy and intensely savoury — somewhere between Japanese comfort food and modern fusion gastronomy.

This version takes inspiration from traditional Japanese nasu dengaku while adding a more refined plating style, perfect as a starter or elegant side dish.

Belgian Pork Tartare with Proper Belgian Fries and Lamb’s Lettuce Salad with Chicons

 Rustic Belgian Bistro Food at Its Finest

Some dishes immediately feel Belgian the moment they arrive at the table. Golden fries served in abundance, creamy salads with chicons, rustic charcuterie-style preparations and a good bottle of Bordeaux nearby — this is classic Belgian comfort food.

This Belgian pork tartare is rich, creamy and deeply savory, paired with authentic double-fried Belgian fries and a fresh lamb’s lettuce and chicon salad. The combination perfectly captures the spirit of Belgian brasserie cuisine: simple ingredients elevated through balance, texture and tradition.

Belgian cuisine thrives on contrasts. Crisp fries meet creamy tartare. Bitter chicons cut through richness. Fresh greens lighten the plate. It is hearty without being heavy, rustic without losing elegance.

Japanese Curry Meets Brit Crumbed Fish

This creation was inspired by a visit to Coco Ichibanya in London's China Town.

Coco Ichibanya is a 'fast food' place with table service, specialising in Japanese style curry.  

The menu of this popular chain restaurant inspired with omelette, katsu and some shrimp/prawn croquettes with curry.

The following week, at home, Brit crumbed fish (frozen and intended for oven baking) met Japanese style curry sauce.  I knew the fish would be crunchy like anything coated in panko and fried.  S&B cubes, first discovered during Covid, made the curry sauce.  Finally, there was a nice mathematical straight line of curry for presentation (that seemed important in all the ichibanya menu pictures).

Thai Marinaded Chicken.

This is an old favourite (had the recipe for years), it works brilliantly with both oven roasted chicken thighs or wings or grill them over charcoal.

I used wings here (as you can see), oven roasted  with a Thai carrot and sweetcorn salad and sweet potato fries (made extra use of the oven there).  

The marinade is sweet (honey), sour (lime), salty, spicy and umami rich with soy and fish sauce.  Yes, spicy isn't a taste sensation unfortunately but I do love using some freshly minced chilli and chilli powder plus coriander powder for added depth.  Ginger and garlic get in too.  It's punchy, tasty and cooks brilliantly.

There's just enough honey to balance the lime, soy and fish sauces..perfect

Korean–Greek Fusion Lamb & Kimchi Noodles with Eggplant & Tzatziki

 A Fusion That Actually Makes Sense

Some fusion dishes feel forced. This one doesn’t.

Here, every element has a purpose:

The garlic and olive oil marinade gives the lamb a deep Mediterranean identity

Kimchi delivers spice, acidity, and fermentation — cutting through the fat

Eggplant bridges both cuisines, soaking up flavor like a sponge

Tzatziki cools everything down, adding freshness and creamy contrast

This is structured cooking: richness, acidity, heat, and freshness working together.

White Chocolate Mousse with Red Fruits & Raspberry Tuile – A Light, Elegant Dessert

 A Fresh and Elegant Dessert That Looks Restaurant-Quality

This white chocolate mousse with red fruits and raspberry tuile is the kind of dessert that feels luxurious without being heavy. It’s fresh, balanced, and visually striking — exactly the kind of plated dessert you’d expect in a fine dining setting.

The richness of the white chocolate mousse is cut beautifully by the acidity of fresh berries, while the raspberry tuile adds that essential crisp texture that elevates everything.

Ham, Mushroom and Leek Pie, Cheese Sauce

This pie is a classic Brit combination of cheese and leek that cheerfully gained ham and mushrooms in my kitchen.

In Britland a cheese, leek and potato pie is familiar, as is a ham, chicken and leek pie.  Mostly, the ham pie has a white sauce, however I was feeling the influence of cheese (and am a fan of mushrooms).  This culinary creation materialised.

Each individual pie dish was filled with ham, butter seared chunky mushrooms and sauteed leeks. 

The dark green part of the leek and 'hotter' white part are lightly pan fried and, of course, clean the leeks thoroughly beforehand (tips below).

We have a deliberately mild cheese sauce, think roux with a hint of cheesy goodness that's designed to compliment the ham.