The dishes

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The very first dish on Chemo Cookery, back in 2018. Based on an old French Idea, Organic Chicken, grilled and glazed with pomegranate, served with golden beetroot and a simple rocket and red onion salad with walnuts and pomegranate.

One of THE most popular dishes. Porcini, Shiitake and a selection of rare mushrooms, with the stunning Taleggio cheese (safe and pasteurised) with Arborio Rice, no cream, no wine, just finished with parsley and black pepper.

Grilled Chicken with a home made Honey & Mustard sauce, in a soft and a satisfyingly wholesome Yorkshire Pud. 

 The Yorkie was not as crusty as usual, for that 'chemo mouth', as softer food is, on many an occasion, essential for some patients. 

Full of zesty flavour, combing a tasty range of vital vitamins accompanied by Immune System friendly protein and calcium. 

Served here with Quinoa (THE FOOD OF THE INCAS)  red rice and a vibrant salad.  

Chicken breast stuffed with feta cheese/rhubarb/miso • sauté potato with caramelised onion & smoked garlic • roasted carrot • wilted spinach 

Dish by Ernie Van Zyl as part of the  Chemo Cookery , Ready, Steady Cook County Challenge. 

Salmon infused with fresh ginger on pickled fennel with olive, fennel, macadamia nut, spring onion, pickled ginger/pomegranate salsa.  

Side:wilted kale & macadamia nuts.  

Dish by Michael Harrison, also part of the Chemo Cookery, Ready, Steady Cook County Challenge