British cooking -An Interview with Chef Martin Powdril from The Globe

Greetings, food enthusiasts! As we gear up to dive into the second week of August, let us introduce you to a culinary artist who has been creating waves in the world of flavor. Hailing from the charming city of Leicester in the UK, Chef Martin is a true maestro at crafting dishes that marry diverse global influences with a distinctly British touch. So, grab your aprons and get ready to explore the compelling journey of taste with us!

Discovering Martin's Comfort Food

Comfort food is a heartwarming topic that often carries stories and memories. For Chef Martin, comfort comes from his mum's classic lasagne. This hearty Italian dish, a cornerstone of his culinary journey, was constantly on his family's table while he was growing up. Fondly recalling how he and his mum used to cook it together, Chef Martin's comfort food embodies not only the delicious flavors but also the cherished moments spent bonding over a pot of simmering goodness.

A Love Affair with Italian Cuisine

Chef Martin's eyes light up when asked about his favorite cuisine, as he declares his unwavering love for Italian fare. He extols the virtues of simplicity and quality that define Italian cooking. The harmonious marriage of the finest ingredients with straightforward recipes resonates with his culinary philosophy. From the allure of handmade pasta to the vibrant colors of fresh tomatoes, the Italian kitchen remains a muse for his creations.

Martin’s Recipe  - The Globe

Fried Scamorza tomato tapenade

Imagine the comfort of mozzarella sticks elevated to gourmet heights. Chef Martin's Fried Scamorza with Olive and Tomato Tapenade is an irresistible starter for dinner parties. The crispy exterior gives way to molten scamorza cheese, while the tangy tapenade provides a burst of Mediterranean flavors. Quick to prepare and universally adored, this dish encapsulates the essence of Chef Martin's culinary prowess.


  • 100g sundried tomato
  • 50g Calabrian round peppers
  • 60g mixed olives - pitted
  • 20ml extra Virgin olive oil
  • 300g scamorza cheese
  • Three eggs
  • 40ml milk
  • 200g panko breadcrumbs
  • 150g flour

*Get all the ingredients in a bundle now!



Place all into a food processor
Blend on pulse until a chunky sauce forms.
Keep in the fridge to allow the oil to firm up a little
Slice your cheese into finger-sized pieces.
Whisk the egg and milk together in a bowl.
First, place the cheese in the flour.
Then the egg, and then the breadcrumb.
To create a nice covering of breadcrumbs.
If you notice any big patches, repeat the process.
Take your breaded cheese and fry it at 180c for 2/3 minutes.
Or pan-fry on low heat with olive oil.
Ensure the breadcrumbs are golden brown and feel soft.
Serve immediately with the tomato tapenade
Serve immediately with the fresh basil for garnish.

Dark chocolate mousse, ginger cream, ginger, and orange jam

For dessert aficionados, Chef Martin presents a treat that requires no oven, making it perfect for Hong Kong's warm climate. His Dark Chocolate Mousse with Ginger Cream and Orange Jam is a symphony of textures and flavors. The bitterness of dark chocolate harmonizes with the salted nuances, while the zesty orange jam and spiced ginger cream dance on the palate. A dessert designed for dinner parties, it offers both indulgence and convenience.



  • 300ml whipping cream
  • 50g fresh ginger grated
  • 2tbsp white sugar
  • Chocolate mousse
  • 270g chocolate
  • 270 whipped cream
  • 2tbsp sugar

*Get all the ingredients in a bundle now!


Add all to a medium saucepan
Cook on low heat for 10-15 minutes.
Strain and allow to cool
Melt chocolate and sugar in Bain Marie.
Allow the melted chocolate to cool to room temperature.
Gradually fold melted chocolate into whipped cream.
Be gentle with it to not knock the air out of the cream
But still ensure it is thoroughly combined.
Carefully spoon the mixture into ramekins, wine glasses
Or whatever you want to serve it in.
Lightly tap the ramekin/glass on your hand
Ensure a flat surface when tapping.
Place in the fridge and allow to chill for 1 hour.
Strain your ginger cream through a sieve
Equally divide onto the top of the four mousses.

As the second week of August approaches, we invite you to savor the exquisite artistry of Chef Martin's dishes as they bridge continents and cultures, creating a symphony of taste that's uniquely his own. Whether you're looking for comfort, excitement, or a touch of elegance, his creations will tantalize your taste buds and leave you craving more. Stay tuned for the launch of his culinary journey, and get ready to embark on a flavorful adventure that promises to be nothing short of extraordinary!


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