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Roasted Radicchio recipe

Roasted radicchio in garlicky balsamic marinade

Roasted Radicchio recipe
A recipe for roasted, marinated radicchio


Pictured: homemade roasted, marinated radicchio with balsamic vinegar, garlic, and olive oil, on top of lemon zest ricotta, sourdough toast and topped with fresh chives.

Not pictured: inspired by a recipe I saw on Food52, this is now one of my favorite ways to eat radicchio! While eating it raw can sometimes be a bit bitter depending on how fresh it is (the older the radicchio, the more bitter it becomes), roasting it gives it this lovely caramelized flavor that totally mellows it out.

Hope you like this renegade sandwich recipe as much as I do!


Roasted radicchio with a balsamic vinegar marinade

Start by washing and slicing the radicchio, then patting it dry with a paper towel. Place the slices on a roasting pan, drizzle with olive oil and sea salt and toss once with your fingers.

Roast the radicchio in a piping hot oven (like 240C), turning it from time to time. It should take about 10 minutes, but it could go faster so watch that it doesn’t turn black and burn!

While it’s roasting, make the marinade. In a bowl, mix together:

  • 2 tablespoons balsamic vinegar
  • 3 crushed garlic cloves
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil

When the radicchio is still hot, put it in the bowl with the marinade and toss it well to coat. Let it sit for an hour or so at room temperature, mixing from time to time.

In a separate bowl, mix the ricotta with salt, pepper and the zest of half a lemon (or less if you like it less lemony).

To assemble, break out a slice of your best sourdough bread, toast it lightly, then smear it with the lemon zest/ricotta mixture. Pile on the radicchio, top with fresh chives and a sprinkling of fleur de sel.

Another way to serve it is as a side to grilled steak or poached fish, or even part of a hearty, mixed salad.


Vegan chocolate brownie

Vegan chocolate brownies

Vegan chocolate brownie

Pictured: my 1st attempt at VEGAN BAKING! Why? No reason really…I just saw this easy vegan brownie recipe from Kimberly at @thelittleplantation and also happened to be craving a brownie…⁣

Not pictured: I cut down the sugar in this recipe to a mere 200g, skipped the frosting and used unsweetened coconut milk. The result is a chocolatey, coconutty brownie that’s crumbly yet moist at the same time, and is punctuated with giant melty chocolate chunks throughout. All in all, I’d say it’s a keeper!⁣


Vegan Coconut Chocolate Brownies: ⁣
190g white flour⁣
200g sugar⁣
40g unsweetened cocoa powder⁣
1 tsp baking powder⁣
1/2 tsp salt⁣
300ml unsweetened coconut milk⁣
1/2 cup vegetable oil ⁣
1 tbsp vanilla extract⁣
85g dark chocolate⁣

Mix the dry ingredients in a bowl, and the wet in another. Pour the wet mixture into the dry mixture, then fold in the chocolate chunks. Bake for about 45 minutes at 175C. Sprinkle with fleur de sel when cooled.⁣

Pea and mint veloute with dashi bouillon and a poached quail's egg

MoiChef recipe development and photo shoot

The Dream Team
The Dream Team: Romain, photographer. Me, recipes and cooking. Marine, food styling.


You’re now looking at the newest recipe developer for the MoiChef magazine. Yup, I’m officially published IN PRINT! How old-school, you must be thinking.

I’m basically now in charge of a monthly column called ‘Everyday Recipes’, where I use the chef’s signature ingredients from that month’s box but in a simpler, more realistic way. Because not everybody has the time to cook a 2-Michelin starred chef’s recipe on a weeknight with two kids running about. So my aim is to give you an easier way to use up the rest of those luxury ingredients that you got in your box and haven’t quite figured out how to finish.

For the March box, the ingredients I had to work with were:

  • dashi (a Japanese bouillon)
  • yuzu kosho (a spicy, citrusy paste)
  • mirin (Japanese rice vinegar)
  • candied yuzu peel

So here are the 3 recipes I developed:

  • Appetizer: pea and mint veloute, topped with poached quail’s eggs and shiitake mushrooms
  • Main Dish: teriyaki chicken skewers and salad with a yuzu kosho vinaigrette
  • Dessert: madeleines dipped in chocolate ganache and candied yuzu

I’ll share the recipes (in French) once the magazine is out. But for now, here are some foodporn pictures of the final results.


Pea and mint veloute with dashi bouillon and a poached quail's egg
Pea and mint veloute with dashi bouillon and a poached quail’s egg


Teriyaki chicken skewers and salad with a yuzu kosho vinaigrette
Teriyaki chicken skewers and salad with a yuzu kosho vinaigrette


Madeleines with chocolate ganache and candied yuzu peel
Madeleines with chocolate ganache and candied yuzu peel


Oh, and just for shits and giggles, here’s what the exact same recipe looks like when you make it at home with a 4 year old who does the dipping, and absolutely no food styling.

Same recipe, at home, made with a kid
Also note the little bite missing from one of the madeleines…


Stay tuned for the full recipes! And let me know if you’re in France and want to sign up for the box. 😉