With a combined experience of 25 years in the premium property market and over 1000 sold homes under their belt, Rosie and John know a thing or two about beautiful homes.
We chat about what makes a space truly outstanding, their architecture heroes and favourite buildings around London, and they answer some listeners’ questions about the property market, including some invaluable advice for first-time buyers.
At the end of the conversation, we also touch on career changes and impostor syndrome, and the different approaches of men and women towards this topic. It was refreshing to both be able to talk candidly with Rosie about our shared experience, but also to hear John’s perspective on it.
It was a warm August day when we recorded, and I kept the menu light and fresh: pan-seared salmon fillets marinated in a herby, citrusy mixture, and a watermelon, feta, cucumber and pine nuts salad to go with it. All paired with the Jasmine Mao Jiang Green Tea from Avantcha, which I have used to infuse the pannacotta we had for dessert too.
Keep scrolling till the very end to get all the recipes!
We mention in the podcast…
Sekforde is named after Sekforde Street, in Clerkenwell.
John & Rosie’s favourite modernist architects and estates in London.
Featured Recipes
Grilled Salmon with a Shiso and Citrus marinade (Serves 4)
Ingredients:
4 salmon fillets (about 150-200g each)
10 fresh shiso leaves (thinly sliced)
4 tbsp olive oil
Zest and juice of 1 lemon
Zest and juice of 1 lime
2 garlic cloves (minced)
2 tsp honey
Salt and pepper to taste
2 tbsp sesame seeds (optional, for garnish)
Lemon or lime wedges (for serving)
Method:
In a bowl, whisk together 4 tbsp olive oil, the juice and zest of 1 lemon and 1 lime, 2 tsp honey, minced garlic, salt, and pepper.
Add half of the sliced shiso leaves to the marinade for extra freshness.
Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is well-coated. Marinate in the refrigerator for 20-30 minutes.
Preheat a grill or pan over medium heat. Grill or pan-sear the salmon fillets for 4-5 minutes per side, or until they are cooked through and flaky.
Arrange the salmon fillets on plates, garnish with the remaining shiso leaves and sesame seeds if desired. Serve with lemon or lime wedges.
Cucumber, Watermelon, Mint, and Feta Salad (Serves 4)
Ingredients:
1 medium cucumber (thinly sliced)
500g watermelon (cut in small wedges)
12 fresh mint leaves (roughly torn)
100g feta cheese (crumbled)
4 tbsp olive oil
Juice of 1 lime
Salt and pepper to taste
2 tbsp toasted pine nuts or almonds (optional)
Method:
In a large bowl, combine the sliced cucumber, cubed watermelon, and mint leaves.
Add the crumbled feta cheese.
Whisk together 4 tbsp olive oil, lime juice, salt, and pepper in a small bowl.
Drizzle the dressing over the salad and gently toss everything together.
Garnish with toasted pine nuts or almonds if using, and serve chilled.
Green Tea Panna Cotta with Honey and Peach (Serves 4)
Ingredients:
500ml heavy cream
60g sugar
3 gelatin leaves (about 7g)
4 tbsp honey
1 Peach
Method:
Finely mill the green tea leaves using a pestle and mortar
Heat the cream and sugar in a saucepan over medium heat until it begins to simmer. Remove from heat, add the green tea leaves, and let it steep for 5 minutes.
Strain the mixture to remove the tea leaves.
In a small bowl, soak the gelatin leaves in cold water until soft. Squeeze them to get rid of excess water, then mix them into the cream whilst still hot. Continue to mix until the mixture has cool down and the leaves are completely dissolved.
Pour the mixture into 4 small ramekins or glasses and refrigerate for at least 4 hours or until set.
Garnish with a few thin slices of peach and generously drizzle the honey on top.
If you enjoyed this conversation or the recipes, please let me know by leaving me a like or, even better, a comment!
Finding exquisite homes, with Rosie Falconer and John McDavid (Sekforde Property)