* Canned sardines or pilchards in tomato sauce cooked with chalé sauce and served with rice or kenkey was an easy dish that my dad frequently rustled up when we were growing up and was one of the first dishes on my menu when I started putting on supper clubs…
WHY WE LOVE IT Deliciously decadent, and not a drop of double cream in sight! This quickie mousse uses natural yogurt for its voluptuous creaminess, and whisked egg whites for lift. Yes, there’s some sugar – use 3 tablespoons if you prefer a truly dark spoonful, or 4 if you…
Serves 2 351 calories 16.3g saturated fat 1 tbsp vegetable or groundnut oil 1 hot red chilli, deseeded and chopped 1 garlic clove, chopped a small knob of fresh root ginger, peeled and grated ½ lemon grass stalk, finely chopped ½ x 400ml (14fl oz) can coconut milk 800ml (1…
We gave this a go on Burns Night and it went crazy. Naturally it went on the menu, but after a few weeks we had to take it off again. Sounds strange, but we couldn’t keep up with the volume: when you have 5 or 6 in the fryer, the…
Ginger Storm was given its name because of the intense flavour in the cocktail, particularly from the ginger beer. The mix, with the dry curaçao, is like a flavour explosion when you take the first sip. The lemon juice and bitters make this a deliciously sour drink, with a hint…
Giselle: This recipe is a huge favourite of all the family, especially my mother, who really enjoys eating this tart as a sophisticated appetizer. makes a 25cm (10 inch) tart 2 tablespoons butter, plus a little extra for greasing 6 red onions, quartered 3 large fennel bulbs, halved 1 drizzle…
Angela Hartnett and Luke Holder have a restaurant at Lime Wood hotel called Hartnett Holder & Co. They grow everything on site and even make their own charcuterie. One of the dishes they do is a BRILLIANT sharing platter that looks just like a vegetable patch, and this is my…
Saffron Sidecar A Sidecar is a Crusta reincarnated, a drink traditionally made with brandy, citrus, curaçao and finished with a sugar rim. The Fumoir has a long tradition of reinventing timeless classics and this is no exception. This take on the classic Sidecar is made ever more luxurious with the…
At our bakery, the pre-dough is made in early November, and then kept in a kitchen cupboard for a month to improve the flavour of the gingerbread. You can make the dough right away if you’re in a hurry – the flavour won’t be as intense, but it will still…
I used to enjoy latkes every Chanukah, when they are traditionally served to symbolize the miracle of oil (yes, oily foods are the done thing during this festival), along with cheese blintzes and doughnuts. The key to achieving the perfect latke is to make sure the oil is not so…
