Food and recipes from London food stylist Nicolas Ghirlando

  • pork-chops

    Pork Chops with Mustard and Cream

    We don’t often eat pork chops in my house. We’ve had the fear put into us by my mother-in-law that we will have a terrible night’s sleep if we eat pork in the…

  • img_9388

    Garam Masala

    This spice mix, key to much Indian cooking, is so easy to make.You can tailor it to have more cinnamon, fewer cloves, a pinch of chilli heat and so on, as you wish. It goes in at…

  • aglio-olio-ingredients

    In the name of the garlic, the chilli and the holy olive oil

    The grey and dreary London streets are now exploding with wispy and bedraggled underfunded Christmas lights wrapped around flickering streetlamps. Apart from the showpiece Regent…

  • ingredients2

    Korea choices

    I don’t drift gently into the morning when it comes to breakfast. I can’t bear sonnets and clouds on the plate, their rose petals gently easing me into the day. I want…

  • img_9230-1

    A potted fish story

    Kevin, our plumber, has buggered off to France on the proceeds of our unfinished boiler. This has, however, led to the discovery of an unopened tin of ghee beneath the fuse box in…

  • pumpkin-halloween-pumpkin-paratha-spiced-scrambled-eggs-with-green-chillies

    Smashing pumpkin

    The proof of the pudding is in the eating. And while this is not pudding and I have nothing to prove, the only way you're going to understand how delicious this dish is, is by…

  • Processed with Snapseed.

    Simple Pleasures

    Garlic grilled lobster, 24 hour slow-roast pork, smoked salmon scrambled eggs, roast chicken. The list of snacks the children are asking me for each evening they get back from…

  • ox-cheek-stew-with-purple-potatoes-header

    Ooh, The Cheek Of It.

    The slow change from vivid green to red, yellow, orange. And then how quickly the trees become bare and the glorious colours give way to brown and grey sludgy streets. In the…

  • Processed with Snapseed.

    Mushrooms on Toast

    A funny thing, mushrooms. There is a tree stump, large and dividing the path down the hill in the park on the way to school. Last winter and this has seen its base decorated with…

  • Processed with Snapseed.

    Philly Cheesesteaks. One Wiz Wit’

    In West Philadelphia, born and raised, on the playground where I spent most of my days. Chilling out, maxing, relaxing all cool, and all shooting some b-ball outside of the…

  • Processed with Snapseed.

    Lamb Shanks with Spaghetti Squash

    Last night the oven caught fire. I’d only popped out for a while and left Bee a lasagne to heat for supper. We’ve had it for about 13 years, and it has seen two…

  • 88e6a7bf-fc0f-4fa5-abda-788e2ac88eb1

    Taco Chance on Me

    We’ve recently started taco evenings with the children and they’ve been a roaring success. I suppose it’s the spread of food in front of them and the feeling of…

  • Processed with Snapseed.

    Quick Pickled Red Onion

    The eye-watering sharpness of a pickled onion from the fish and chip shop feels like they’ve been steeped in jet fuel or paint stripper. It appeals to me in the same way…

  • Processed with Snapseed.

    Lamb and Rosemary Stuffed Squash

    The evening light fades so quickly in September. It feels like only last week that the sun was setting late after nine o’clock and our nights were short with dawn flooding…

  • rolled-lamb-portrait-left

    Rolled Lamb with Pistachio and Apricot

    I prefer Autumn lamb, more flavoursome than spring and in my mind, less mean-spirited to eat. It’s had a chance to gambol about and is saved from the misery of the long dark…

  • Processed with Snapseed.

    Orzo I Thought

    And the nights are drawing in. Summer’s almost gone, before we know it we shall be wearing makeup and knocking on neighbours doors demanding sweets. Even if you don’t…

  • apples-ingredients-crumble-web

    Apple and Blackberry Crumble

    Yesterday was a low-calorie day for me as I endeavour to return to the svelte, Adonis-like figure I had when young. Perhaps aiming for the slim figure I had when at art college…

  • img_7933

    Sri Lankan Beetroot and Coconut Curry

    First of all, if you don’t like beetroot, please leave the room because a: I don’t trust you b: you won’t like this curry. It tastes of beetroot. For those of…

  • Attachment-1 (1)

    Drunkard’s Noodles

    Yes, this is my second mushroom recipe this week, but I had to use them up somehow. And yes, it has noodles in it, but this couldn’t be more different to the fettuccine with…

  • img_7740

    Fungi To Be Around

    Just as I was packing away my shorts, chucking out the sun cream and darkly muttering about the “nights drawing in”, the bloody sun finally comes out. I was conceding…

  • img_7615-1

    Ramen Corner

    Before you start, this isn’t ramen in the proper ramen way, more of a broth with some things in, one of those things being a beautiful piece of seared sirloin. But as with…

  • img_7529

    Gooseberry with Mackerel, Chilli and Galangal

    It’s been such a long time since I’ve eaten gooseberries. Perhaps since childhood, picked from the bushes in friends’ gardens. Maybe once in jam at…

  • img_7354-1

    Everything’s Rosy

    I have a vague, dusty memory somewhere of my mum making coconut macaroons. Specifically, the rice paper underneath and the wonder that you could actually eat it. They…

  • Ail Be Back

    I seem to be roasting rather a lot at the moment. Maybe it’s down to this peculiar summer we’re having or perhaps in a counter-intuitive way because I’m busy. As…

  • img_7341

    Root One

    I suffer from low curry levels if I go more than four days without one. This clearly quite serious situation can result in either a delivery, a trip to Ganapati in Peckham or  a…

  • IMG_7315

    There May Be Truffle Ahead

    My friend Roberto, who runs http://www.trufflestories.co.uk brought me back a few black truffles from L’Isola d’Asti the other day while we painfully wait for the…

  • IMG_7287

    Scallops with Celeriac Remoulade

    Celeriac makes a great doorstop. If you have some time and patience on your hands (which you must be prepared to shred on the mandoline), a remoulade is another, and tastier way,…

  • IMG_7268

    Roast Squash with Juniper, Thyme, Garlic and Paprika

    Sometimes it’s the little things. The touches here and there that make a meal special. And they don’t have to be tricky or crazy, sometimes simple is best. I love the…

  • IMG_6783

    Salmon and Pearl Barley with Pesto and Wild Garlic Pods

    For those of you who regularly read my recipes (hello Mum!), you’ll know I love using wild garlic. Having used all that I had access to this year, all that remained were the…

  • Attachment-1

    Chive Talkin’

    It’s officially the first day of summer and true to form here in England, the rain is torrential. Nonetheless, we carry on regardless, cheerfully wearing shorts, smiling and…

  • img_7029-1

    Matcha the Day

    I don’t think I’ve had a choc-ice since primary school. I’d forgotten the joy of the thin chocolate cracking as you chill your teeth on the ice cream. I wanted…

  • IMG_6877

    Roast Vegetables

    Throwing a load of vegetables in a tin with some herbs, oil, salt and pepper is about as easy as cooking gets. Easier than boiling an egg, even. It’s a great accompaniment…

  • tomato-salad-header

    Tomato Salad

    While I happily eat my way through bowl after bowl of dressed green leaves, some dishes call out for a tomato salad. Ripe just to the point where the juices burst out as you slice…

  • stock-header

    Taking Stock

    When I worked in the restaurant, every afternoon we made big simmering vats of stock which we would then reduce overnight. Each time, we would peel and halve kilos of onions,…

  • hasselback-potatoes-with-sauce-gribiche-header

    Hasselback Jersey Royals with Gribiche Sauce

    When I think of Jersey, instead of potatoes and cream, I think of Bergerac and John Nettles. And Hasselback obviously sounds like Hasselhoff, so this recipe should be…

  • IMG_6782

    A King’s Ramson

    It’s a short-lived season, much like the elderflowers that grow at the bottom of the garden, but it’s one, rather like the flowering of the magnolia tree, that brings…

  • peaches-header

    A Peach of a Pudding

    For me peaches are the fruit that means summer. There’s nothing quite like the taste and soft texture, and the juice which invariably runs down your chin is sticky, sweet…

  • provencal-tomtaoes-2

    Provençal Tomatoes

    Good food to me generally means simple food done well with thought and care. It makes sense that if you have good ingredients, you’re off to a good start. There’s…

  • olive-pisaladiere-crop

    French Tarts, or Taking the Pisaladière

    I love a French tart. As Barry Cryer once said, “if you want an innuendo, I’ll give you one”, but that is beside the point. I prefer them sweet, but I’m…

  • vinaigrette-final-crop

    Salad Daze

    The more food I eat, and I do so with every passing day, the more I love the simple things. Last night we had spaghetti al pomodoro, using a jar of beautiful Italian plum tomatoes…

  • IMG_5533

    Snack of the week

    If you are hungry and need a quick pick me up, this snack has won my coveted ‘snack of the week’ award. It’s an amazing, classic combination and if you have…

  • IMG_5504

    Baked eggcellence

    It has been a fairly uneventful week in the kitchen, which means it’s been quite tidy. The children made their own tomato, sweet potato and carrot soup which they promptly…

  • IMG_5395

    Fruit smoothie

    About an hour after I’ve had my jasmine tea in the morning,  I’m ready for breakfast, which almost every morning is a Nutribullet smoothie. Usually I will start with…

  • IMG_5354

    Love and hake

    Still off the carbs and sugar, mealtimes are becoming much more interesting. While I have craved the odd sandwich or snack, and with weekends being particularly tricky with the…

  • herb salt 2

    Herb Salt, or Amkräuter salz

    Not much happened in Suffolk last week. I’m not sure it ever does. That’s what made our stay in the cottage so rejuvinating. Lighting fires, reading books, walks on…

  • 1

    Roast chicken with mashed potato, creamy leeks, fennel seed and peas

    I think it far better to buy a whole good chicken and roast it all than buy expensive packaged bits. At the very least you can make a really good chicken stock, let alone all the…

  • deep-fried-vietnamese-summer-rolls-with-dipping-sauce

    Vietnamese deep-fried summer rolls

    Our long-lost family restaurant, The Mekong in Pimlico (disclaimer: I snorted when I first went and now claim it as my own) closed perhaps a year ago with what seemed like no…

  • FullSizeRender-2

    Breakfast smoothie

    I use a nutribullet for my smoothies. The great thing here being that your bananas may be on their way out, your spinach may not be at its freshest, but there is no need to waste…

  • FullSizeRender-1

      Five minute fish curry

    Fry the curry spices in the coconut oil, add the fish chunks. Cook for a few minutes then add the remaining ingredients and a little coriander. You could use coconut milk rather…

  • FullSizeRender

    Quick barbecue sauce recipe

  • plate

    Quick children’s meals and how to get them to eat vegetables

    How times have changed. Wasn’t it only yesterday I was able to stay up past 10 in the evening and function the next day? My friends and I would get up to all sorts of…

  • gelato

    Sugar and dairy-free gelato heaven

    I don’t remember anyone ever having said a bad word about Italian ice-cream. Its texture is creamy and rich, soft and smooth on the tongue. The flavours sing purely, as if…

  • mango and chilli

    Sweet mango, lime and chilli

    It’s August here in London, the height of summer. Looking out of the window, the unrelenting monsoon makes me wonder if it will ever get light. Instead of turning to slow…

  • IMG_3984

    Cauliflower, turmeric and garlic mash

    I love cauliflower raw in salads, pickled, picalillied, turned into ‘cous cous’ or ‘rice’ or comforting cauliflower cheese. It also makes a great mash. You…

  • tuna beans

    Low-carb suppers: Seared tuna with warm bean salad

    If you were to find me in a restaurant in the early 2000s, chances are I would be eating seared tuna on a ‘bed’ of le Puy lentils. I couldn’t get enough of it. It seemed to…

  • miso soup

    Miso soup with prawn, scallop and samphire

    This is one of the simplest and quickest meals you will ever make. And one of the most delicious. To make it work, though, you must get absolutely fresh tiger prawns and plump,…

  • lollies

    Breakfast ice lollies

    As a supposed grown-up, I feel I can eat whatever I want, whenever. Cold pizza for breakfast and such. While I try and promote a healthy diet to the children, that…

  • pickled relish

    Cured mullet with pickled radish

    At the back of my fridge you’ll find a jar or two of pickled herring from Ikea. I always stock up when I go, it’s the highlight of the trip. I get excited about any food that…

  • photograph by Graham Dudridge

    Sugar free yoghurt, cardamom and elderflower bundt cake.

    I bore my wife every year with constant updates on the elder state, and my excitement and her relief peaks when the buds start to open into flowers. Pick them first thing on a…

  • IMG_2998

    Morning Smoothie

    I tend to start every morning with a Nutribullet smoothie. I was never a great breakfast eater, but this has proven an easy way for me to get the day off to a good start. Some…

  • Chickpea morrocan

    North African chickpea and tomato stew

    I say North African, but this really is a mix of store cupboard items that could be Asian, Indian, Turkish, Moroccan and Mediterranean. Chickpeas were a staple growing up and my…

  • Nettle prawns

    Nettle and wild garlic pesto with prawns and sweet potato

    Nettles grow like mad this time of year. Now, after many childhood tears, it’s time for revenge. They have a grassy, earthy flavor that goes well in risotto or soup and if you…

  • kashaedit

    Kasha with spiced roast vegetables

    This vibrant dish can be served warm or cold. Kasha, or roast buckwheat is so good for you and has a nutty taste and texture that complements the sweet roast vegetables. What I…

  • Hawthorn tea

    Hawthorn tea

    It’s hawthorn blossom season in London at the moment and while the trees are in bloom it’s a great time to make fresh tea or dry the flowers for future use. The tea has…

  • filo1

    Spicy filo vegetable parcels

    Bourek, samosa, pasty or empanada? They’re all good ways to eat a messy filling with your hands. I first had bourek in a cous cous restaurant in Paris and loved the delicate…

  • courgetti

    Quick carb-free crab ‘courgetti’

    This is a take on one of my favourite pasta dishes. It’s a great way to cut out carbohydrates if you’re on a health kick, and it really stands out as a dish in its own…

  • IMG_0905

    Jasmine-cured mackerel fishcakes

    Fishcakes are a great way of either using up fish trimmings or making fish a bit more accesible for the children. I’m a big fan of Thai fishcakes. Full of zingy flavours,…

  • chilli oil

    Infused oils: getting more flavour into your meals

    Here’s a quick and easy way to add a little more flavour to your cooking. Depending on what you’re making, using infused oils to cook with can make the difference between a…

  • Red hot chilli sauce that doesn't disappoint

    Fiery homemade chilli sauce that’s full of flavour

    Chilli sauce has been a source of constant disappointment in my life. It’s either not as hot as it says it should be, or it’s hot but without much flavour. I remember trying a…

  • Lentil balls

    Dhal Vadai: spiced Indian lentil balls

    I have talked about my love of lentils in an earlier post. Like the Swedish are never too far away from a herring, dhal is never too far from my mind. Lentils are comfort food…

  • Kofte beef

    Delicious beef kofte skewers with yogurt, cumin and mint dip

    A good kebab is a great thing. It’s almost the ultimate in balanced meals with the meat, salad, vegetables and carbohydrates. It can either soak up a night’s excesses or…

  • meatballs and courgette

    Meatballs with spiced tomato sauce and courgette ‘spaghetti’

    I love meatballs more than almost anything in the world. It’s hard to beat a bowl of them served with spaghetti, but for this version I thought I’d make a healthier…

  • photo (4)

    The beautiful lentil

    My favourite part of an Indian meal is most often the dhal. Dipping homemade naan into the silky, slightly spiced comforting refuge of the tarka-ed lentils is to me a little like…

  • spelt and salmon 2

    Curried spelt with salmon

    Apart from the smell of onions and garlic cooking in a little butter and oil, I don’t think anything beats the aromatic and almost mysterious smell that comes from toasting a…

  • rabbit

    Rabbit terrine with asparagus, pancetta and peas

    This dish is so pretty, but essentially my rabbit terrine is a big slab of meat, freshened by the addition of peas and asparagus. Served with a pickled salad and a few truffle…

  • Beautiful whole sea urchin

    Sea urchin spaghetti with lemon and olive oil

    One of the greatest meals I’ve ever had was a sea urchin pasta, eaten overlooking a beach in Paxos. We were at a cookery demonstration by Spiros, owner of Bar Taxidi in Loggos…

  • lamb-racklr

    Roast lamb with garlic, baby aubergines and anya potatoes

    Lamb – whether spiced and charred in the tandoor, coated with a herb crust and roasted, or simply sliced thinly and served in a sandwich with mustard, parsley and cucumber…

  • photo (1)

    Fig and goat’s cheese tart with onions, tomatoes and honey

    When I was at my parents’ last weekend for my dad’s birthday, I wanted to contribute something to the lunch, and brought in the figs I happened to have left over from the day…

  • photo (2)

    Welcome to The Modern Husband

    Welcome to The Modern Husband, where I post a wide range of recipes and writing about food I love to make – from quick family suppers to Michelin-style cooking for special…

    img_9388

    Garam Masala

    This spice mix, key to much Indian cooking, is so easy to make.You can tailor it to have more cinnamon, fewer cloves, a pinch of chilli heat…

    ingredients2

    Korea choices

    I don’t drift gently into the morning when it comes to breakfast. I can’t bear sonnets and clouds on the plate, their rose petals gently easing…

    pumpkin-halloween-pumpkin-paratha-spiced-scrambled-eggs-with-green-chillies

    Smashing pumpkin

    The proof of the pudding is in the eating. And while this is not pudding and I have nothing to prove, the only way you’re going to understand how delicious this dish is, is by making and eating it. I urge you to do this as soon as you can.

    Processed with Snapseed.

    Simple Pleasures

    Garlic grilled lobster, 24 hour slow-roast pork, smoked salmon scrambled eggs, roast chicken. The list of snacks the children are asking me for each evening they…

    88e6a7bf-fc0f-4fa5-abda-788e2ac88eb1

    Taco Chance on Me

    We’ve recently started taco evenings with the children and they’ve been a roaring success. I suppose it’s the spread of food in front of them and…

    Processed with Snapseed.

    Orzo I Thought

    And the nights are drawing in. Summer’s almost gone, before we know it we shall be wearing makeup and knocking on neighbours doors demanding sweets. Even…

    img_7354-1

    Everything’s Rosy

    I have a vague, dusty memory somewhere of my mum making coconut macaroons. Specifically, the rice paper underneath and the wonder that you could actually eat…

    Ail Be Back

    I seem to be roasting rather a lot at the moment. Maybe it’s down to this peculiar summer we’re having or perhaps in a counter-intuitive way…

    img_7341

    Root One

    I suffer from low curry levels if I go more than four days without one. This clearly quite serious situation can result in either a delivery,…

    Attachment-1

    Chive Talkin’

    It’s officially the first day of summer and true to form here in England, the rain is torrential. Nonetheless, we carry on regardless, cheerfully wearing shorts,…

    img_7029-1

    Matcha the Day

    I don’t think I’ve had a choc-ice since primary school. I’d forgotten the joy of the thin chocolate cracking as you chill your teeth on the…

    tomato-salad-header

    Tomato Salad

    While I happily eat my way through bowl after bowl of dressed green leaves, some dishes call out for a tomato salad. Ripe just to the…

    stock-header

    Taking Stock

    When I worked in the restaurant, every afternoon we made big simmering vats of stock which we would then reduce overnight. Each time, we would peel…

    IMG_6782

    A King’s Ramson

    It’s a short-lived season, much like the elderflowers that grow at the bottom of the garden, but it’s one, rather like the flowering of the magnolia…

    vinaigrette-final-crop

    Salad Daze

    The more food I eat, and I do so with every passing day, the more I love the simple things. Last night we had spaghetti al…