BY JOANNA LE PLUART
…but when faced with the choice of becoming a professional chef or working in advertising, he chose the latter. A decade and a half later, he found a way to turn his private passion for food into a full-time profession, working as a Creative Leader for IKEA Food.
Martin now has 15,000 followers on Instagram and a veggie burger cook book to his name. Here, he describes his exciting career journey while showing us how to make a black bean burger with delicious coal-roasted aubergine topping.
Vegetable ball wrap with avocado
Summer salad with vegetable balls
What you need:
Vegetable of choice, salt, white wine vinegar, olive oil, peppercorns, white sugar, bay leaf, thyme, garlic.
Boil 1l water with 1 tbsp salt. Add 300g vegetables and boil 2 minutes.
Drain, saving 100ml liquid. Place saved liquid, 200ml white wine vinegar, a dash of olive oil and 1 tbsp each of black peppercorns and sugar in a pan with a bay leaf, thyme and a few cloves of peeled garlic.
Bring to the boil. Place the vegetables in a jar and pour hot liquid over.
Let cool, put the lid on and chill for 48 hours.