Fruit pastilla
Restaurant: El CantaraChef: Hamza HarrakFront-of-house: Sam MallachThe Gold Kitchen menu:Chicken pastilla with orange saffron marmaladeChermoula red mullet with vegetable couscous and a herb dressing...
View ArticleSalad of English garden vegetables with truffle cream
Restaurant: The EburyChef: James HolahFront-of-house: Sarah CopperThe Purple Kitchen menu:Salad of English garden vegetables with truffle creamSpiced red mullet with couscous and tomato and cumin...
View ArticleSpiced red mullet with couscous and tomato and cumin dressing
Restaurant: The EburyChef: James HolahFront-of-house: Sarah CopperThe Purple Kitchen menu:Salad of English garden vegetables with truffle creamSpiced red mullet with couscous and tomato and cumin...
View ArticleBest end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo...
Restaurant: The EburyChef: James HolahFront-of-house: Sarah CopperThe Purple Kitchen menu:Salad of English garden vegetables with truffle creamSpiced red mullet with couscous and tomato and cumin...
View ArticleWarm salad of rare roasted venison with celeriac, pear and red cabbage
Restaurant: The EburyChef: James HolahFront-of-house: Sarah CopperThe Purple Kitchen menu:Salad of English garden vegetables with truffle creamSpiced red mullet with couscous and tomato and cumin...
View ArticleLemon meringue tart with blueberry jelly
Restaurant: The EburyChef: James HolahFront-of-house: Sarah CopperThe Purple Kitchen menu:Salad of English garden vegetables with truffle creamSpiced red mullet with couscous and tomato and cumin...
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Cauliflower and cavolo nero rice pieCauliflower and cavolo nero rice pie
This filo pie, filled with a simple risotto, is very similar to burek, which is found up and down the shores of the eastern Mediterranean.
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Linzer torteLinzer torte
You will need a 34 cm x 11 cm slice pan with removable base for this recipe.
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Spiced pork skewers (pintxos morunos)Spiced pork skewers (pintxos morunos)
You will need 8 skewers for this recipe.
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Roast capsicum sauce (salsa de pimiento)Roast capsicum sauce (salsa de pimiento)
Level of difficulty: easyTo make mayonnaise, place egg yolks and lemon juice in a bowl, whisking to combine. Place oil in a jug and pour over egg yolks in a thin, steady stream, whisking constantly...
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Fish head curry (gulai kepala ikan)Fish head curry (gulai kepala ikan)
Fish head curry became a popular dish in Malaysia and Singapore around the second half of the 20th century. With South Indian origins, the various ethnic groups of the Malay Peninsula have added their...
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Andhra curry leaf chickenAndhra curry leaf chicken
For me, this is one of the enduring tastes of Karnataka. I never imagined I’d come across something so delicious served unadorned on a small plate as a pub snack – this recipe comes from Bangalore’s...
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Madeleines with lemon curdMadeleines with lemon curd
This recipe for madeleines à la crème au citron was given to me by my friend Frankie Unsworth who, like me, studied pàtisserie at Le Cordon Bleu in Paris. The batter can be made in advance and then...
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Spring lamb stewSpring lamb stew
For the fashion-conscious, the arrival of spring in Paris means that it’s out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon, it’s so...
View ArticleBoeuf bourguignon with baguette dumplings
Each region in France uses their own local red wine for this dish, so you don’t need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as...
View ArticleEggs in pots (oeufs en cocotte)
Eggs and crème fraîche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.
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Thai-style spaghetti vongoleThai-style spaghetti vongole
Level of difficulty EasySeason All year roundHeat stock in a saucepan over low heat and keep at a gentle simmer. Place a large saucepan over high heat. Add clams and wine, and cover with a lid. Cook...
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Pineapple pastelsPineapple pastels
These soft buns are best served the day they’re made. You will need 12 x 7 cm dariole moulds for this recipe. Alternatively, bake in two batches in 6 x 7 cm moulds.
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Ma po tofuMa po tofu
Marinating time 30 minutesLevel of difficulty EasySeason All year roundCombine 1 tbsp soy sauce, cornflour and sesame oil in a bowl. Add pork and stir to combine. Cover and refrigerate for 30 minutes...
View ArticleCheese and potato nests
This Reblochon tartiflette is a cheesy potato gratin, traditionally quite a heavy winter staple. But made this way you can even serve it on a hot day with a side salad.
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