I'm Chef Nigar — sharing the recipes, stories, and flavours that have shaped my journey. From family tables to professional kitchens, every dish has a tale.
80+
Original Recipes
"Good food is about generosity — of flavour, of technique, and of time."
MediterraneanMiddle EasternPastryPlant-based
Fresh from the blog
Latest recipes
Coming Soon
More recipes on their way
Stay tuned — more original recipes from my kitchen are coming soon.
Seafood
Scallops with Cauliflower Purée & Dill Oil
Delicate seared scallops on a velvety cauliflower purée with vibrant dill oil.
Fish
Pan-Fried Salmon with Lemon Caper Butter Sauce
Crispy-skinned salmon with a bright, tangy lemon caper sauce. Ready in 25 mins.
Signature
Chicken Meatballs in Rich White Gravy
Tender chicken meatballs in a smooth cashew cream gravy. Perfect with rice or naan.
New recipes, straight to you.
No spam — just a warm weekly email with a new recipe or kitchen story.
My story
Passion, craft & flavour.
I'm Nigar Parvin — Chef de Partie at Stoke Place Hotel, Slough. MSc graduate, award-winning chef, and passionate creator of flavour-first cooking.
4+
Years experience
3🥈
Award medals
5
Kitchens
🏆 Craft Guild · UK Curry Championship
🥈 Silver — Street Food🥉 Bronze — Dessert🥉 Bronze — UK Curry Championship Finale
Who I am
A chef shaped by curiosity.
I hold a Master's in Data Science & Analytics from Royal Holloway, University of London — a background that gives me a unique analytical edge in the kitchen.
Since 2021 I've worked through incredible kitchens — from learning fundamentals as a commis chef to working alongside celebrity chef Giancarlo Caldesi at his AA Rosette restaurant in Bray.
I thrive under pressure, care deeply about hygiene and food safety, and believe the best dishes are born from both technique and heart.
Three signature dishes — full ingredients, step-by-step method, and allergen notes.
Signature Dish
Scallops with Cauliflower Purée & Dill Oil
A refined dish balancing delicate seared scallops with velvety cauliflower purée and vibrant dill oil.
3
Scallops
45
Mins
2
Servings
Ingredients
Cauliflower Purée
1 small cauliflower
2 cups water
2 cups milk
2 cups double cream
1 tbsp salt & pepper
2g thyme
20g butter
Dill Oil
100g fresh dill
200ml cold-pressed rapeseed oil
1 tbsp salt
Scallops
3 scallops
1 tbsp butter
Salt & pepper
🌿 Dairy Free Option
Use oat milk and margarine instead of milk, cream and butter.
Method
1
Make the Purée
Combine water, milk and cream in a deep pan. Bring to a boil, add chopped cauliflower, salt, pepper and thyme. Cook until soft. Drain, blend with 20g butter until silky smooth.
2
Make the Dill Oil
Blanch 100g dill in salted boiling water for 10 seconds. Plunge into ice water. Drain, blend with 200ml rapeseed oil. Strain through muslin into a squeeze bottle. Refrigerate.
3
Sear the Scallops
Heat oil until shimmering. Season scallops. Cook 2 minutes without moving. Flip, cook 1 min 30 sec. Add butter, baste 30 seconds. Do not overcook.
4
Plate & Serve
Swipe purée on a warm plate. Place scallops on top. Drizzle dill oil around. Serve immediately.
Signature Dish
Chicken Meatballs in Rich White Gravy
Tender steamed and golden chicken meatballs in a smooth cashew cream gravy. Perfect with rice, naan, or pasta.
250g
Chicken Mince
60
Mins
3–4
Servings
Ingredients
Meatballs
250g chicken mince
3 tbsp plain flour
1 tbsp black pepper
Salt to taste
White Gravy
½ tsp cumin & coriander
¼ tsp cinnamon
1 bay leaf
7 cashew nuts
2 tbsp double cream
2 medium onions
1 tbsp fenugreek leaf
1 green chilli (optional)
1 tomato
1 garlic clove, 2g ginger
Salt & pepper
1 tbsp ghee or butter
🌿 Allergen Options
Gluten free: Use 2 eggs instead of flour
Nut free: Use pine nuts or extra cream
Dairy free: Swap cream for almond milk
Egg & gluten free: Steam only — binds naturally
Method
1
Make & Steam Meatballs
Mix mince, flour, pepper and salt. Shape into 18g balls. Steam 20 minutes. Cool. Reserve the steaming water for the gravy.
2
Lightly Fry
Deep fry cooled meatballs until just light golden. Drain and set aside.
3
Build the Gravy
Fry whole spices and nuts in 3 tbsp oil. Add garlic, ginger, onion and chilli. Caramelise on low heat. Add tomato, cook soft. Add 1 cup water, simmer 1 minute. Cool, blend smooth, strain.
4
Finish & Serve
Melt ghee, add strained gravy. Season. Add cream and fenugreek. Add meatballs, cook 2 minutes. Garnish with parsley and coriander. ✨ Add saffron for extra luxury.
Signature Dish
Pan-Fried Salmon with Lemon Caper Butter Sauce
Crispy-skinned salmon finished in the oven, with a bright tangy lemon caper butter sauce. Under 30 minutes.
1
Salmon Fillet
25
Mins
1
Serving
Ingredients
Salmon
1 salmon fillet
4g thyme
1 garlic clove
2 tbsp oil, 15g butter
Salt & black pepper
Lemon Caper Sauce
½ shallot, finely chopped
1 small garlic clove
¼ red chilli
1 tbsp capers
1 lemon — juice & zest
30g butter
¼ tsp plain flour
1 tsp oil
¼ tsp chopped parsley
Salt & pepper
💡 Chef's Tip
Sprinkle sea salt directly in the hot pan before adding salmon for extra crispy skin.
Method
1
Make the Sauce
Heat oil and butter. Add garlic, then shallots and chilli. Caramelise. Add capers, salt and pepper. Add lemon juice. Stir in flour mixed with a little water. Add 3 tbsp hot water to balance. Bring to one boil. Remove from heat, stir in parsley.
2
Season the Salmon
Pat dry. Season generously with salt and black pepper on both sides.
3
Pan-Fry for Crispy Skin
Sprinkle sea salt in hot pan. Place salmon skin-side down on low-medium heat. Add thyme and garlic. Add butter, baste top of fish continuously for 2 minutes.
4
Finish in the Oven
Transfer skin-side up on parchment-lined tray. Bake at 180°C for 4 minutes. Plate and spoon sauce generously over. Serve immediately.
Visual diary
Food photography & kitchen moments.
A window into my world — the dishes I create and the moments that make cooking so rewarding. 📷 6 photographs
