Add a little spice to Wimbledon Finals weekend – Part I

By day I work for IBM working on some of the largest technology contracts in Europe, but by night I run a catering company, helping brighten up people’s lives with food.

So why am I telling you this?Norman Wilkinson

Well as a professional chef and someone who has a good understanding of technology, I’ve often wondered how it might help me become more creative in the kitchen.

I now have my answer, and with the Finals at Wimbledon just days away, I wanted to share it with others.

Many of us will be inviting friends over to watch the matches on Saturday, Sunday or perhaps even both days! We don’t know who will win, but if we’re hosting we do know we’ll need to provide our guests with some tasty food, that’s quick and easy to prepare so that we keep our guests happy and avoid spending all of our time in the kitchen so we miss the tennis.

In the first of my series of three blogs, I’m going to show you how to use technology to inspire you to create exciting new dishes. Each blog will be dedicated to one recipe, and this one to a ‘main’ dish you might like to try yourself.

Before I move on to the recipe itself I’d like to say I’ve used a very clever piece of ‘cognitive technology’ called IBM Chef Watson to help create the dish. And for the moment all I’m going to say is that it can draw upon around 10,000 recipes, food pairing theories and hundreds of thousands of relationships between flavour compounds and ingredients to help people generate never-before seen recipes.

Strawberry Linguine

2 Servings


300g                Scottish Salmon cut into 2 fillets (skin-on, scaled and pin bones removed)

2 tbsp              Fresh rosemary leaves, chopped finely

2 tbsp              Fresh tarragon leaves, chopped

4-5                   Spring onions, peeled and sliced

2-3                   English radishes, sliced (including green tops)

120g                Linguine pasta (dried)

100g                Fresh strawberries, hulled and sliced in half

1L                    Cold water

Pinch                Salt

Lemon juice

Parmesan Cheese

Olive oil


If you’d like to explore cognitive cooking and be inspired to create some dishes of your own, visit or find out more about IBM at Wimbledon. Don’t miss the next recipe, a dessert, Strawberry Carpaccio.



  • Add the water to a large saucepan and turn on to a high heat.
  • Meanwhile, take a deep pan for the pasta, add the water and the salt and turn on to a high heat to bring to a boil.


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  • Take a non-stick frying pan and add a little olive oil. Turn onto a medium heat. Add the salmon fillets skin-side down and cook until the fillets turn opaque, then flip over and cook for a further minute. The skins should be golden brown and the flesh cooked yet tender in the middle. Take out and rest the salmon.




  • Add the spring onions, radishes and herbs to the salmon pan and heat through gently in the residual juices.


Sliced radishes


  • Add the pasta to the water and cook for around 12 minutes or until it is soft. Drain the water off.
  • Add the pasta to a serving dish, mix in the spring onions, radishes and herbs.
  • Place the salmon fillets on top and scatter around the strawberry halves.


Add Strawberries


  • Grate some fresh Parmesan over.
  • Add a little lemon juice and drizzle with olive oil.


Add Parmesan

Adapted from IBM Chef Watson Recipe for Strawberry Linguine.

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