Celebrated chef Marcus Wareing shows you his take on the classic sticky sweet tart, a great way to finish off a meal or to have with a cup of tea in the afternoon. Serves 8 INGREDIENTS Pastry 75g soft unsalted butter 40g icing sugar, sifted 1 free-range egg, beaten 150g plain flour Pinch of salt…
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As Mother’s Day nears, we asked all the mums in our office which was their favourite cake; our straw poll of ten gave Lemon Drizzle Cake the hands down vote. Knowing the Lemon Cake at Belmond Le Manoir aux Quat’Saisons has been part of their traditions for the past 35 years, we’ve asked the irrepressible…
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To start any spectacular Indian feast, take inspiration from the most popular starter at the iconic Benares Restaurant in Mayfair, London – Tandoori Lamb Chops. This champion dish has been winning over patrons since the restaurant’s star-making opening back in 2007. Tandoori Lamb Chops – Serves 2 Lamb 6 x lamb cutlets Marinade Dutch Red…
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This week we celebrate Cornish Pasty Week (23rd – 29th Feb 2020), a week-long celebration of the much loved traditional beef, potato, turnip and onions filled pastry creations which are deservedly popular. Our recipe this week tips a nod to this traditional delight, whilst offering a sensational vegetarian version with a rich mushroom filling from…
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Gordon Ramsay lost 3st and 8lbs in weight in recent years through a healthy vegetarian diet. Get in excellent shape too with this quick and easy dish: INGREDIENTS: 8 large, outer spring green leaves 200g hummus 2 carrots, grated ¼ small red cabbage, very finely shredded 1 ripe avocado, peeled, stoned and sliced 1 punnet…
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Show someone you love them with this incredible dish; or simply just indulge if Eros hasn’t aimed his arrow at you recently. Enjoy Valentine’s Day your way. You will melt hearts with this perfect love drug – Warm Chocolate Cake from Cakes & Bubbles, the first restaurant outside of Spain by Albert Adria of legendary…
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A sublime soufflé a la rhurbarbe that melts in the mouth from world-renowned French superchef, Raymond Blanc OBE. Here he shows you how to combine the vegetable of the season, rhurbarb, with subtle light texture of a soufflé. Serves: 4 Ingredients: To line the soufflé moulds: 20g Unsalted butter, softened 50g Caster sugar For the…
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The old faithful ginger cake gets a Michelin makeover with the playful mastery of one of the UK’s most respected chefs, Michael Wignall from The Angel at Hetton. Here Michael shows you – weirdly (well, if you follow it very carefully) – how simple it can be: Serves 8 For the Pumpkin Puree INGREDIENTS ½…
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Burnt-out already this year? Need a body overhaul? Fighting the sniffles? This kimchi broth from Daylesford Organic Farm is a great ‘go to’ dish for warming the chilliest of evenings and is packed full of bright, bold Asian flavours. Not only does it contain bone broth which is great for boosting the immune system and…
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Love prawns, then you’ll love this. Gordon Ramsay Restaurants give you a quick and simple lesson in how to make Chinese-style Salt and Pink Peppercorn Prawns. Makes a perfect appetizer or snack. INGREDIENTS Serves 4 1 tbsp pink peppercorns ½ tsp sea salt Zest and juice of 2 limes 3 tbsp olive oil 500g raw,…
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Originating from Valencia, paella stems from humble beginnings as a food cooked over woodfires by farm workers. They incorporated the ingredients from the rice fields and local countryside to cook and eat straight from the pan. Since these days the dish has come a long way, and is now recognised as one of the most…
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Gammon is a delicious and succulent joint that is very popular during the festive season, but because of its versatility it is perfect for all year round. A sweet glaze, a spicy glaze, as a roast joint, rashers or steak, there are so many options. Adam Grey, Head Chef at the Devonshire Club, offers a…
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We ask Theo Randall, Restaurant Proprietor, Chef, Writer and TV Personality how to make this great little winter warmer of Chestnut Risotto. When chestnuts come into season, this is always the first thing I make with them. They have a starchy sweet taste that goes really well with pancetta and rosemary (always use fresh rosemary!…
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Hold the shop brought cakes because here’s a great quick recipe to make your own last minute Christmas Panettone. This sweet bread loaf comes courtesy of Chef Patron Steven Bennett from a very festive Pig and Whistle at Healing Manor in Lincolnshire Ingredients 75ml Dark Rum 75g Raisins 75g Sultanas 550-620g Strong White Bread Flour…
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If you are looking for a delicious roast but keen to try something new then Partridge is a fantastic alternative. Delicate, tender and actually relatively easy to cook, Partridge offers a healthy alternative to most farmed meat as they are naturally lower in saturated fats due to the happy and active lifestyle of the bird.…
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With Duck season well underway why not try something a little bit different with this delicious recipe for Spiced Duck Leg Salad from John Campbell of The Woodspeen Restaurant & Cookery School. Spiced Duck Leg Salad, Orange and Pomegranate – Serves 6 For the duck marinade: Ingredients 100g sugar 100g sea salt 6g Chinese 5-spice…
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Pudina Chops – Spiced Minted Lamb Chops with Pickled Pumpkin – By Peter Joseph of Kahani This spiced minted grilled lamb chop recipe from Peter Joseph packs a punch in terms of flavour, and is served with an intense, sweet and tangy pickled pumpkin side. Peter, who was brought up in Chennai, Tamil Nadu, India’s…
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Head Chef Kenneth Culhane celebrated getting The Dysart’s first Michelin star this October 2019, great news for the former winner of the prestigious Roux scholarship. The Dysart Petersham is now firmly on the map as one of the finest destinations where ground breaking fine food is served but in the most relaxed and welcoming of…
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Armoricaine Monkfish with Camargue Wild Rice Amoricaine Monkfish, otherwise known as Américaine sauce, is a beautiful French dish named after the ancient name for the West of France. Here Alain Roux of Brasserie Prince in Edinburgh, The Waterside Inn and Roux at Skindles in Berkshire showcases his skills in marrying the best of Scottish produce with…
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Have some devilish fun with food this Halloween and beyond with a striking and warming vegetarian starter dish of Jack-be-Little Squash stuffed with chilli oil and butternut squash puree and topped with a barigoule of seasonal vegetables. Barigoule, a popular Provençal dish, comes courtesy of Gascon-born Michelin starred chef Pascal Aussignac at Club Gascon in…
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