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Sabrina Gidda’s early career began in Fashion PR & Marketing – before realising that her passion was in food and cooking. She began in gastro pubs before moving into fine dining hospitality in the city. She opened the acclaimed Italian Restaurant Bernardi's with Brothers Gabriel & Marcello, consulted on Italian restaurant openings in India - before taking over as Exec Chef for a Women's members club. She has just finished writing her book and is consulting on projects in London and Oxfordshire. Her cooking is eclectic, full of flavour and is representative of her global approach to food.




500g salmon fillet, skinned & pinned

3 x tbsp. preserved lemon paste

1 x thumb of ginger

¼ bunch coriander

¼ bunch fresh mint leaves

3 x tsp indian green chilli paste

2 x tsp garam masala

4 tsbp Early Harvest Olive Oil 

½ tsp turmeric

1 x tsp coriander powder

1x tsp cumin powder



12 x guindilla chillies

½ bunch coriander

4 x spring onions

1 x indian green chilli

1 x fat clove garlic

100ml Early Harvest Olive Oil 

juice lime

½ tsp fine salt

2 x tsbp Moscatel Vinegar



1 x head cauliflower

3 x tsbp Esme Mezze

lemon oil


Fried & salted chilli corn

Fresh coriander

Tamarind sauce

1 x red onion finely diced

1 x tsp cumin whole

1 x tsp crush coriander seed



1. Blend all of the ingredients below salmon together to make spice paste, rub over fish and pop into an ovenproof dish.

2. Blend all chutney ingredients adding 2 tsbp of the guindilla vinegar if you need, set aside

3. Break cauliflower into florets, dress with lemon oil, ½ tsp fine saltwhole cumin, coriander and the esme. Mix well and roast in the oven at 190 for 15-18minutes until burnished.

4. Cook salmon at 190 for 12 minutes or so dependent on how you like it cooked. Allow to rest for 5mins.

5. Dress cauliflower by turning into a plate, dressing with yoghurt, tamarind sauce, diced red onion, fresh coriander and crushed crispy corn. Serve with chutney.