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Slow-cooked pork “tongue in cheek”Slow-cooked pork “tongue in cheek”
Restaurant Vennell’s RestaurantChef Jon VennellFront-of-house Laura VennellChilling time 48 hoursSoaking time 30 minutesCooking time 49½ hoursLevel of difficulty Confident cookYou will need to begin...
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Kerala prawn curry (Kerala jinga machli)Kerala prawn curry (Kerala jinga machli)
Restaurant KoloshiChef Muhammad Azad HussainFront-of-house Farhan Robbie DewanLevel of difficulty Easy
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Yoghurt and cucumber salad (salatit laban wa kh’yar)Yoghurt and cucumber...
Eaten as a salad rather than a dip, this popular Lebanese recipe complements dishes like barbecued meats, baked kibbe and stuffed vegetables. If preferred, you could finely dice the cucumbers and eat...
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Pappardelle with duck ragù (pappardelle al ragù di anatra)Pappardelle with...
Traditionally in Italy, duck was considered the food of the poor. These days, duck enjoys its new status as a global delicacy. Slow braised on the bone until meltingly tender, this ragù works equally...
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Korean ginseng chicken soup (sam-gye-tang)Korean ginseng chicken soup...
Korean ginseng chicken soup uses a whole young chicken stuffed with ginseng, jujubes, chestnuts, garlic and sticky rice. Traditionally, this soup is revered during the hottest month of the year in...
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Lamb and yoghurt with black bean vinaigrette (cuban ropa vieja)Lamb and...
Originally from Spain, Ropa vieja has been adopted as a national dish by Cuba. Traditionally made with beef, this version uses lamb which is slow roasted in spiced yoghurt and tomatoes until falling...
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Dutch summer puddingDutch summer pudding
Brioche is eaten all year round in the Netherlands. For this summer pudding the brioche is soaked in berry coulis and layered with in-season fruits. Use a mix of your favourite berries at the peak of...
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Pork with rhubarb, chilli and cider (varkens vlees met rabarber en...
Popular and versatile, pork is a favourite amongst the Dutch. This traditional recipe uses rhubarb, apple cider and chilli to offset the richness of the pork. Use neck or shoulder as both cuts benefit...
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Chocolate rice pudding (rizogalo)Chocolate rice pudding (rizogalo)
The Greeks embraced rice and it features in many recipes including dolmades, avgolemono soup and, of course, rizogalo. Traditionally flavoured with honey and cinnamon, this rice pudding uses milk...
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Chargrilled baby calamari with fried saganakiChargrilled baby calamari with...
A speciality of seaside and island Greek tavernas in the summertime, baby squid (or kalamarakia), features widely on menus, and is cooked in various ways, often simply prepared with an obligatory...
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Crème anglaiseCrème anglaise
Crème anglaise is basically custard. It may seem old fashioned to make your own custard but it is an essential part of a pastry chef’s artillery. From these four basic ingredients of milk, cream, sugar...
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Panna cottaPanna cotta
This is one of the simplest and most crowd-pleasing desserts there is. I describe panna cotta (which means “cooked cream” in Italian) as a creamy milk jelly. It’s a great dessert to add to your...
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Poached orchard fruitsPoached orchard fruits
Choosing the correct ripeness of fruit for poaching makes all the difference to the result. Take pears, for example. You want to choose one that is not too hard but not too ripe either. Whereas for...
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The peaches or nectarines need to be perfectly ripe or their skins won’t slip off ... Very frustrating! Level of difficulty easySeason SummerFeatured as part of our Cooks and their Books series.
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Disgorging rhubarbDisgorging rhubarb
Disgorging is a technique used to extract moisture from fruit and vegetables while infusing flavour at the same time. It is most commonly done to rhubarb. I toss the rhubarb with sugar and aromatics...
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Pure fruit juicePure fruit juice
Pure fruit juices (or essences) should be clear and full of flavour — think of them as sweet “consommés”. The most successful juices come from pulpy or watery fruit such as strawberries or other...
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Zesting citrusZesting citrus
Citrus fruits are the jewels of winter. They are the support act to so many of my desserts. The zest and the juice play different roles, adding fragrance, sweetness and acid to both savoury and sweet...
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Segmenting citrusSegmenting citrus
*Segment the fruit as close to serving as you can, so they retain their gloss, freshness and juiciness.*Use a very sharp knife so you don't damage the segments. Level of difficulty easySeason All year...
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Confit citrus zestConfit citrus zest
This is essentially candied zest. The sugar balances out the bitterness of the pith and softens the zest. Always use brightly coloured oranges or lemons for the most attractive results. Level of...
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Crème brûlée or crème cassonadeCrème brûlée or crème cassonade
Everyone is familiar crème brûlée but for something different, instead of caramelising sugar for a glaze, I like to top the cream with a crunchy praline. I call this a crème cassonade because the...
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