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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Cultivators, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Prosecco DOC Fish Pie AD| Whilst I love a good r

Prosecco DOC Fish Pie

AD| Whilst I love a good roast dinner I wanted to make something a little different this Easter and the lovely people @proseccodoc_uk sent me some beautiful bottles to celebrate the festival, so I thought a big family-style fish pie was the answer.

But it’s not just the fresh succulent fish or the chunky sauteed potato topping that make this dish so special, it’s the wonderfully creamy Prosecco sauce that really takes the whole dish to another fabulous level, particularly the Prosecco DOC Rosé which is a combination of Glera and Pinot Nero grapes (between 10% and 15%) which are vinified red and give an added hint of raspberry to the wine’s floral, fruity and citrus notes and I think this will work exceptionally well with the fish.

As a general suggestion, Extra Brut or Brut wines work well with savoury dishes and Dry or Extra Dry match best with sweet, but it’s all about preference.

So let’s raise a glass to adding something a little fabulous to everything we do this Easter.

#recipe on my blog - DomInTheKitchen.com link in bio

🇪🇺Campaign financed according to UE regulation no. 2021/2115 | Ministry of Agriculture, Food Sovereignty and Forests 🇮🇹

#proseccodoc #easter #fish #fishpie #potato #family

Upside Down Carrot & Coriander Tart Welcome bac

Upside Down Carrot & Coriander Tart

Welcome back to Upside Down Cooking and for Easter week I’m making this soup-inspired Carrot & Coriander Tart.

For the tart:
• 1 x 320g sheet of ready-rolled puff pastry, roughly 35 x 23cm
• Olive oil
• Salt and pepper
• Fresh thyme
• Runny honey
• Roughly 4 carrots – cut in quarters, lengthways
• 1 egg, beaten

For the pesto:
• 1 large handful fresh coriander
• 50g walnuts
• 1 clove garlic
• 80g strong cheddar cheese – grated
• 2 tablespoons olive oil

You will need a large baking tray, roughly 43 x 30cm (mine is the Jelly Roll sheet from @nordicwareuk ), lined with baking parchment

Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Unroll the pastry and set aside.

Place all the ingredients for the pesto into a food processor and blend, then spread this over the unrolled pastry leaving a boarder around the edge.

Drizzle the oil all over the baking tray and sprinkle with salt and pepper and fresh thyme. Then lay the carrots on top in a row in the centre of the tray in a size that is smaller than the pastry sheet.

Drape the pastry, pesto side down, over the top and seal the edges. Score the top in a diamond pattern with a sharp knife and then brush with egg.

Bake for 30 minutes, until the pastry is golden and crisp. Remove from the oven and allow it to sit on the tray for 5 minutes. Lay a piece of baking parchment on top, followed by a chopping board, and carefully flip over. Peel off the backing paper and using a sharp knife, cut into portions.

#upsidedown #pastry #carrots #easter #viralvideos

Roasted Tomato & Feta Salad with a warm Wild Garli

Roasted Tomato & Feta Salad with a warm Wild Garlic and Basil Vinaigrette

The sun and wild garlic is out and so I thought I’d cook a salad inspired by a recipe from the ‘Soups, Salads and Sides’ chapter of my book Upside Down Cooking. (Pre-Order Now. Link in Bio)

It’s my take on a caprese but with roasted tomatoes and a dressing made from the stunning warm oil, balsamic vinegar and roasted tomato juices. I’m pimping it up even further with some smoked garlic, rosemary salt and wild garlic chopped up with fresh basil.

You simply tip the chopped herbs into the warm oil and you have an insanely tasty dressing that, once you build your salad, brings everything together in a burst of Spring gloriousness. Honestly, I’m a genius…

Rosemary Salt from @cornishsea_salt
Smoked Garlic from @wildislandstore
Olive Oil from @windshoregoods

#salad #tomatoes #feta #garlic #healthy

Upside Down Sausage & Garlic Mushroom Bites #reci

Upside Down Sausage & Garlic Mushroom Bites

#recipe ⬇️

Welcome back to Upside Down Cooking and today we’re making these delightful little sausage & garlic mushroom bites.

I’m layering slices of cooked leftover sausage onto an oiled and seasoned baking sheet, followed by butter, slivers of garlic and mushroom.

The whole lot is draped in a blanket of puff pastry, brushed with egg wash and baked until beautifully bronzed.

A quick flip over whilst we scream silently inside and we reveal the Upside Down Sausage and Garlic Mushroom Bites of joy!

• 1 x 320g sheet of ready-rolled puff pastry, roughly 35 x 23cm
• Olive oil
• Salt and pepper
• Fresh rosemary
• 2 leftover sausages (cooked) sliced into 12 thick slices
• Butter
• One large garlic clove – cut into 12 slivers
• 6 small mushrooms cut in half (through the middle)
• 1 egg, beaten

You will need a large baking tray, roughly 43 x 30cm (mine is the Jelly Roll sheet from @nordicwareuk), lined with baking parchment

Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Unroll the pastry and set aside.

Drizzle the oil all over the baking tray and sprinkle with salt and pepper and fresh rosemary. Then lay the slices of sausage onto the tray in a 3 x 4 grid, evenly spaced apart.

Lay a nob of butter onto each slice of sausage, then a sliver of garlic and a slice of mushroom. Drizzle the top with olive oil.

Drape the pastry, in one sheet over the top and push down between the sausags gently with your fingers.. Using the back of a spoon or fork, press indentations around the edge of the pastry to seal. Score the top in a diamond pattern with a sharp knife and then brush with egg.

Bake for 30 minutes, until the pastry is golden and crisp. Remove from the oven and allow it to sit on the tray for 5 minutes. Lay a piece of baking parchment on top, followed by a chopping board, and carefully flip over. Peel off the backing paper and using a sharp knife, cut into 12 pieces.

#upsidedown #pastry #sausage #mushrooms #viralvideos

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