Chef Kevin Ashton

Sharing my passion for cooking


Roasted Beetroot Salad with Dolcelatte and Black Garlic Dressing

After the holidays most of us are looking for ways to lose a few pounds so I wanted to create a lighter dish, that is easy to make but still full of flavour.

Duck Breast with Black Beluga Lentils


Like many vegetable growers in the UK, this summer has not been filled with sunshine and so I have lots of green tomatoes hanging on the vine. I didn't want to make chutney with all of them and hate throwing food away so I decided to exper…

Chocolate and Walnut Tart with Toffee Sauce

When I wrote this recipe for my newspaper column the correct photo did not appear, due to an intern who had been out celebrating his birthday late the night before. So reposting it here is a chance for me to share with you the recipe as it…

Tian of Avocado and Crab with Gazpacho

Gazpacho Andaluz is one of my earliest childhood memories of Spain. At the tender age of eleven on my first package holiday to the quaint seaside resort of Tossa de Mar. It didn't matter that the Costa Brava was nowhere near Andalusia, jus…

Barbecued Rib of Beef with Forestiere Sauce

Barbecued Rib of Beek With Forestiere Sauce © Kevin Ashton 2007 If you caught any of my BBQ masterclasses around the UK, you know you can cook anything from whole chickens and shoulders of lamb to pizza and cheesecake on a barbecue - if yo…