Cooking with Artisan Leaves

Thuy Hoang meets Hugo Bass of Artisan Leaves to discuss micro-greens

Jun 14, 2023

I had a fantastic time cooking in my kitchen with the lovely Hugo Bass from Artisan Leaves! Hugo introduced me to his beautiful microgreens, told me about his commitment to local food and the community, and we had a lot of fun tasting and choosing the right leaves, herbs and edible flowers to accompany my dishes. I was astounded by the intense flavour of these microgreens. They are packed with nutrients and are absolutely delicious!

You can see the interview and some of the dishes on my YouTube channel at www.youtube.com/@thuycooks

Hugo’s company, Artisan Leaves is based in Egham, Surrey, UK so, if you are local to him and want to place an order, you can reach Hugo via Message on his Instagram @artisanleaves You won’t regret it!

Thank you also to Louisa's Honey, also featured in the recipes below, for the superb, award winning honey! Many of you have asked where I get my honey from. Check out Louisa’s website www.louisas-honey.com as there are seven flavours and all are utterly amazing!

Caprese salad with Burrata, tomatoes, basil, garlic chives, a nasturtium flower and leaf.

Roasted beetroot, garlic in olive oil, Chinese black vinegar, and honey with goat’s cheese, Rambo radish, Greek cress, watermelon radish, and nasturtium leaf in a dill vinaigrette drizzled with delicious lime honey from Louisa's Honey.

Refreshing green mango salad with prawns. I discovered that swapping out the sugar for Louisa's Honey in my fish sauce dressing (chilli, garlic, lime) gave this salad a real depth of flavour…so moreish!

Lettuce cups filled with Vietnamese grilled pork on rice vermicelli noodles, topped with Rambo radish, garlic chives, drizzled with a little fish dipping sauce and a sprinkle of toasted sesame.

Crispy Vietnamese spring rolls with tendril pea shoots, red cabbage, drizzled with fish dipping sauce and a scattering of black sesame.

Strawberry meringue with Chantilly cream, strawberries, basil, nasturtium flower and leaf. I love the basil with this dessert!

Thuy Cooks

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