Raisin fekkas
Image By Anneka Manning Abstract Similar to Italian twice-baked biscotti, fekkas are a popular Moroccan biscuit. This version has a lovely citrus and anise seed-flavoured raisin mixture spiralled...
View ArticleJerk pork
Image Jerk pork By Matthew Evans Abstract Jerk is a dish cooked and sold by the roadside in Jamaica, often made with chicken thigh fillets. It tastes best if cooked on a barbie, though you can roast...
View ArticleChargrilled eggplant with lemon and quinoa salad
Image Chargrilled eggplant with lemon and quinoa salad By Matthew Evans Abstract I admit it. I have actually failed quite a few times at cooking quinoa. This grain, beloved by some for its so-called...
View ArticleCorn with smoked paprika and coriander butter
Image Corn with smoked paprika and coriander butter By Matthew Evans Abstract A good, sweet end of summer corn cob just seems made to go with coriander. Here, I’ve jazzed it up with a little smoky...
View ArticleBlackened mullet
Image Blackened mullet By Matthew Evans Abstract Blackened fish isn’t usually black, but the name comes from the spice mix, which can be used on other things that are then cooked on a hot barbie or...
View ArticleCevapcici
Image Cevapcici By Matthew Evans Abstract Making sausages at home is often hindered by the lack of a machine or the lack of skins – or both. However you can knock this variety up as easily as you...
View ArticleAmerican-style barbecue sauce and brisket
Image American-style barbecue sauce and brisket By Matthew Evans Abstract This is Sadie’s family recipe for an American-style barbecue sauce. Don’t be scared by the list of ingredients, as most are...
View ArticleTurkish coffee and kaymak “baklava”
Image By Shane Delia Abstract What makes Turkish baklava so good is that the first layer of pastry is spread with kaymak, a thick rich cream that adds a buttery silkiness. I would never try to improve...
View ArticleBalik ekmek crayfish and truffle toastie
Image By Shane Delia Abstract You can’t beat a toastie – no matter what part of the world you’re from. Especially when it’s filled with truffle fava and crayfish! They’re a great way to use up...
View ArticleSpicy pork with ssamjang sauce (daeji bulgogi)
Image Spicy pork with ssamjang sauce (daeji bulgogi) By Phoebe Wood Abstract This sweet, spicy Korean pork is charred on the barbecue and served with a ssamjang dipping sauce, kimchi and fresh crisp...
View ArticlePotato pancakes with spicy sesame sauce (gamjajeon)
Image Potato pancakes with spicy sesame sauce (gamjajeon) By Phoebe Wood Abstract A popular type of jeon (pancakes), these crispy potato cakes are the perfect party snack, served with a spicy sesame...
View ArticleFried cheese (fromaggio fritto)
Image Fried cheese (fromaggio fritto) By Agriturismo Podere San Biagio Biscotti (Luciana Masci) Abstract This Italian favourite makes a great pre-dinner snack for any lunch or dinner party.
View ArticleSpelt salad (insalata di farro)
Image Spelt salad (insalata di farro) By Agriturismo Podere San Biagio Abstract Spelt has been cultivated in Abruzzo since ancient times, and combined with the region’s abundant porcini mushrooms and...
View ArticleBiscuits with fig and cocoa jam (biscotti con marmellata di fichi e cacao)
Image Biscuits with fig and cocoa jam (biscotti con marmellata di fichi e cacao) By Agriturismo Podere San Biagio Abstract These twice-baked biscuits are an Italian favourite and perfect for dunking...
View ArticleSpaghetti with small meatballs (maccheroni alla chitarra con polpettine di...
Image Spaghetti ‘on the guitar’ with small meatballs (maccheroni alla chitarra con polpettine di carne) By Agriturismo Podere San Biagio Abstract Spaghetti ‘on the guitar’ with small meatballs refers...
View ArticleRoasted fish with aromatic olive oil
Image By Yotam Ottolenghi Abstract The dried aromatic herbs of the Corsican maquis were a real revelation to me. They are truly amazing, like nothing I’ve ever taste before. If you can get a bag of...
View ArticleVeal, olive and pancetta stew with roasted red pepper
Image By Yotam Ottolenghi Abstract Stephane Manney, the incredibly gentle man who runs the most magical charcuterie shop I have ever visited, took a whole day to teach me the secrets of Corsica’s...
View ArticleSwiss chard and herb tart with young cheese
Image By Yotam Ottolenghi Abstract Cooking on location is a very lengthy process. It often takes an hour or two, sometimes much more, to get the cooking station ready, the lighting right, the camera...
View ArticleHoney and apricot trifle with walnuts and lavender
Image By Yotam Ottolenghi Abstract I showed my ignorance big-time when suggesting on screen that pure honey was anything else than pure honey. Anyway, I think I made up for it with this impressive...
View ArticleScottish cranachan with a wee twist
Image By Tony Singh Abstract Originally, the traditional Scottish cranachan celebrated the harvest, but now it is enjoyed year-round. There are many variations, but in all of them the trick is the...
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