chefkevinashton

[chefkevinashton]

Crispy Chili Beef with Egg Fried Rice

As I may have mentioned here before, I love the freedom that my current online classes give me. My cooking lessons are very student driven and all about improving cooking skills and confidence in the kitchen. At the end of each 2 hour lesson I ask my students what they would like me to teach them the following week. This time one of my students challenged me to recreate their favourite takeout…

[chefkevinashton]

Poached Smoked Haddock with British Asparagus

Just like my annual blog anniversary, April 23rd also celebrates the beginning of the British Asparagus season; a short fleeting few weeks as it only lasts into the middle of June, if we are lucky!  So I always drive to the local farm and buy a few bunches when my schedule permits.  Equally, each year I try to post at least one recipe to extol the amazing flavour of this king of vegetables.  For…

[chefkevinashton]

There's a knife out there that meat lovers aren't talking about enough...

[chefkevinashton]

10 Years On WordPress

All that said, my blogging journey did not begin in 2015, but rather in 2006 when I launched my first blog on a now defunct blogging platform. Each platform it seems has its pluses and minuses, but I’m still here. As a chef at a popular restaurant in my home town of Birmingham England, my then boss (Tony), thought it would be a good publicity for the restaurant if the Sunday Mercury newspaper…

[chefkevinashton]

Syosaku Knife Review 2025

I have just published my long awaited Syosaku kife review on my YouTube channel, so if you love cooking and are looking to upgrade your kitchen knives the video might be a great place to start. Buying a decent knife these days can be a bit of a minefield, with claims and counter claims, so let me share with you my own experience. Carbon Steel v Stainless Steel When I first went to culinary school…

[chefkevinashton]

Smoked Salmon and Spinach Quiche

As the weather warms up people are looking for lighter ideas for lunch and dinner, so a well made quiche fits the bill.  It should be creamy from the egg custard; the pastry should be fully cooked, light and buttery; and the balance of the flavours should make you want another slice.  Ingredients 120 grams Smoked Salmon 200 grams Cream Cheese or ricotto 6 large Eggs 250 ml Whole Milk 10 grams…

[chefkevinashton]

Syosaku Knife Review | Japanese Knife Review

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Moqueca Baiana

Moqueca Baiana (Brazilian Fish Stew)©Kevin Ashton 2025 Brazilian fish stew is a wonderful, easy to make dish, packed with flavour and yet so simple to make. It’s so vibrant and colourful, and yet light dish for lunch or dinner.  When my students asked me to teach them a Brazilian recipe I instantly thought of Moqueca Baiana, the fusion of coconut milk, peppers, lime, tomatoes and chillies is a…

[chefkevinashton]

Mushroom and Grain Mustard Sauce

Even experienced cooks are intimidated when it comes to making sauces, they think it takes too long. So let me show you how to cook delicious sauces in just 15 minutes, making it a sauce you can make even on a week night!    First up I will teach you how to make a delicious mushroom and grain mustard sauce which goes great with chicken, pork or even turkey. Once mastered you can add a little more…

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This an AI generated discussion about Kevin's Youtube Lamb Kofta with Tzatziki recipe.

A most intriguing experiment into using A I to reach a new audience.

[chefkevinashton]

Pastry World Cup 2025 Results

Japan_frozen_dessert-©_julienbouvier.com At the end of January the Japanese pastry team were again winners of the Pastry World Cup in Lyon France.  This was a back to back victory for Japan having taken gold in the 2023 final of the biannual contest, which is considered to be the toughest culinary contest in the world. The contest is 9 hours of skill, focus, stamina and an exercise in how to stay…

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Sweet Potato Pasta with Wild Mushroom & Chicken

Sweet Potato Pasta with Wild Mushroom and Chicken ©Kevin Ashton2025 This recipe was inspired by a vegan dish I saw on Instagram.  I first used bread flour for the recipe but found when I switched to using gluten free flour the texture of the pasta was even better! Of course, the added bonus is you can cook this for Celiac friends and family. I produced this recipe from start to finish for my two…