In my repertoire: chef Anthony Raffo of Stem on fermentation
‘Fermentation elevates things to another level. When I had my restaurant in London, every dish had something fermented on it. If you’re creative, instead of it tasting off or funky, you can make it taste like something incredible. For example, I would ferment Crown Prince Pumpkin, blend it, add it to a stock syrup and make a sorbet. When you eat it, it tastes almost like a Solero - papaya, mango and passion fruit. And that came from just fermenting a squash.’
The detailsStem41 Church Road, Hove, BN3 2BE01273 435582; stemhove.co.uk
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