Chantelle Nicholson

Apr 4, 2024 | greatbritishchefs.com | Chantelle Nicholson

Cut the cauliflower into four large wedges. Slice off one thin sliver from each wedge and set aside to be used for garnish. Cut two of the wedges in half, then finely chop the other two wedgesHeat 30g of the butter in a large saucepan over a medium heat. When hot, add the finely chopped cauliflower with a good pinch of salt.

Apr 4, 2024 | greatbritishchefs.com | Chantelle Nicholson

This beautiful fresh mackerel recipe from Chantelle Nicholson is served with gooseberries and a light cabbage slaw. A lot of mackerel sold in the UK is smoked, but it's also delicious fresh. This mackerel is only lightly cured, so make sure you buy fish that is safe to eat raw. The Marine Conservation Society advise that mackerel caught through handline fishing in the southwest is a great sustainable choice. Sustainability of mackerel varies depending on where and how it’s caught.

Apr 4, 2024 | greatbritishchefs.com | Chantelle Nicholson

This recipe by Chantelle Nicholson was created in collaboration with the Marine Conservation Society to showcase how you can easily make sustainable swaps in your cookery. It uses hake, a great sustainable alternative to cod, and mussels, a sustainable alternative to prawns, as the base of this spiced fish stew, rich with coconut milk. Sustainability of hake varies depending on where and how it’s caught.

Sep 15, 2023 | ca.sports.yahoo.com | Chantelle Nicholson

True fact: crispy sprouts can turn even a sprout-hater into a sprout-lover. I’ve witnessed it on a number of occasions. The sprouts just take on this savoury nuttiness that is super moreish – so don’t rely on there being any leftovers. And when the crispy sprouts are served with one of my favourite condiments – smoked chilli harissa – they’re likely to be something you make time and again.

Jun 17, 2023 | theguardian.com | Chantelle Nicholson

I find strawberries and basil a rather irresistible combination, and I’m also a sucker for the contrast of a bowl of room-temperature berries with an ice-cold granita, perhaps with a dollop of something creamy to round things off. And that’s where the inspiration for today’s recipe came from. The cashew cream and the granita keep for a good couple of weeks, too, so make extra and you’ll have some to hand the next time a punnet of luminescent strawberries catches your eye.