Confit Monkfish Rolled in Celeriac Ash
Here is a refined, restaurant-style recipe for Confit Monkfish Rolled in Celeriac Ash, served with a Pickled Celeriac and Monkfish Millefeuille, Crispy Celeriac Strands, and […]
Recipe
Fettucine with Peas, Asparagus, and Pancetta
Fettucine with Peas, Asparagus, and Pancetta is a classic Italian pasta dish that’s perfect for springtime. The combination of fresh vegetables, savory pancetta, and rich […]
Preparing Beef Aloo Qeema
Beef Aloo Qeema, also known as Keema Aloo, is a popular Pakistani and North Indian dish made with minced beef (keema) and potatoes (aloo), cooked […]
Bahārāt- An Age Old Spice From Arabia Set For The Western World
The spice, Bahārāt is literally translated as such in Arabic and is one of the great all-purpose seasonings found in Middle Eastern cuisine. It is […]
Preparing Endives Au Gratin
Cooking Time Preparation Time: 15 minutes Cooking Time: 30 minutes (including boiling the endives and baking) Equipment Needed Medium-sized saucepan Small baking dish (or individual […]
Pan-Fried Prawns with Prawn Fritters, Mango Puree Dressing, Pickled Chili and Coriander Leaves
Prawns, with their sweet and succulent flavor, are a seafood lover’s delight. In this recipe for two, Steve created a tantalizing dish as his opening […]
Grilled Asparagus Salad
Try this excellent recipe for a Grilled Asparagus Salad with Mixed Greens, Oregano Vinaigrette, Shaved Parmesan, Toasted Pine Nuts, and Pickled Asparagus Tips This grilled […]
Lentil Curry
Serves 4: preparation time: 5 minutes; Cooking time: 45 minutes. Total time: 50 minutes. Serve with poppadoms and some mango chutney. Ingredients: 2 tbsp sunflower […]
The Glamorgan Sausage
For me, there are a couple of foods which you associate with Wales that have become mainstream on the dinner table and one is the […]
The Origins Of Bara Brith
Bara Brith is a common enough tea-time treat but its origins begin in Wales where it was prepared as part of the weekly bake but […]
Garden Mint Sorbet
Garden mint sorbet is a refreshing and light dessert, perfect for hot days or as a palate cleanser between courses. With the fresh, vibrant flavor […]
Pan-Fried Hake with Lemon-Panko Crust, Langoustines, Clam-Caper Sauce & Sea Vegetables
If you like pan-fried hake then try this recipe with all the bright flavours and luxurious touches like langoustines, crispy shallots, and a clam, white […]
Chicken Rogan Josh
Here’s a Chicken Rogan Josh recipe tailored for 2 people, written in a traditional Indian style, with equipment, prep time, and cooking time. Chicken Rogan […]
Beef Brisket and Venison Stufato
This slow-cooked beef brisket and venison stufato with Chianti, baby onions, and new potatoes in a dough bowl with crispy scamorza and sage is a […]
Moules à la Bordelaise
Moules à la Bordelaise Equipment Large saucepan or Dutch oven with lid Wooden spoon or spatula Knife and cutting board Measuring cups and spoons Small […]
Beef Pastrami on a Bed of Lettuce with Sweet Mustard Dressing
Ingredients For the Salad 200g beef pastrami, thinly sliced 4 cups mixed lettuce (such as romaine, arugula, and radicchio) 1/2 cup cherry tomatoes, halved 1/4 […]
How to make Chicken Noodle Soup (Pho Ga)
Vietnamese chicken noodle soup or pho ga is the equally delicious cousin of the classic Beef Pho which everyone associates with that country. It is basically […]
How to Prepare Lemongrass Chicken Satays
If you are looking for a typical Vietnamese dish then look no further than these Grilled Lemongrass Chicken Satays. They taste great and make an […]
Making Tomato Ketchup with Fermented Tomato Paste
Tomato ketchup prepared using fermentation brings an added twist Ingredients: 3 cups homemade or canned tomato paste or passata 2 teaspoons fine sea salt 1/4 […]
How to make a Creme Caramel
Creme caramel is one of those wonderful luxurious desserts that rounds off a great dinner. The recipe version here is one that Mary Berry presented […]