Blog

Pavlova

SERVES: 6 PREPARATION TIME: 20 MINUTES COOKING TIME: 2 HOURS WF GF V 3 free-range egg whites 1/4 teaspoon salt 1/2 teaspoon white wine vinegar 1/2 teaspoon pure vanilla extract 300g caster sugar, plus an extra 2 tablespoons, to serve 1 1/2 teaspoons cornflour 3 tablespoons raspberry jam, to serve…

Continue reading

Posted in | Tagged , , , , , , | Leave a comment

provençal goat’s cheese

If you haven’t the time to go to a cheese shop, or your local shop doesn’t have a strong selection, soft goat’s cheese logs, available in almost every supermarket, can be very easily improved and made into something that looks and tastes very special for a cheese course. All you…

Continue reading

Posted in | Leave a comment

Seafood Paella

SERVES 10 I love serving a seafood paella at home for supper with my friends – one big pan set in the middle of the table for everyone to enjoy. You can make it up to step two a few hours before serving it – just so that you’re not…

Continue reading

Posted in | Leave a comment

Spicy Chicken & Chickpea Curry Bake

This curry features two of my favourite ingredients – chicken and chickpeas. I make it in an unusual way – the ingredients are combined in a saucepan first, then transferred to the oven. It’s a good method as, once the dish is in the oven, you can forget all about…

Continue reading

Posted in | Leave a comment

OLD MAN’S THING

Whether it’s a bone-dry Martini or a full-blown tiki extravaganza, an element of theatre is inherent in every cocktail. Ian Fleming clearly understood this, and often treated his guests in Jamaica to his flaming rum punch, which he called Old Man’s Thing. The recipe, divulged by Fleming’s housekeeper, is simple…

Continue reading

Posted in | Leave a comment

Cosce Di Pollo Arrosto Con I Carciofi

Oven Baked Chicken with Artichokes I learned how to make the marinade for this chicken dish by watching my dad prepare it for barbecues. I find it works just as well for chicken cooked in the oven, and it makes me very happy to serve it to my appreciative family…

Continue reading

Posted in | Leave a comment

AUBERGINE & CARAMELIZED ONION KUKU

Iranians are big fans of kuku, which is essentially a frittata. We have four classic versions, and one of them uses aubergines. Naturally, I have added my own twist in the form of caramelized onions and a little parsley. If you want to make this more of a meal, add…

Continue reading

Posted in | Leave a comment

KEBAB KING CHICKEN SHAWARMA

I am a man who likes routine and on arrival to Beirut I have a very set agenda: head to my rented apartment in Mar Mikhael – I always choose one in this neighbourhood, it’s so fun – and then walk down the road to Makhlouf, a tiny kebab shop…

Continue reading

Posted in | Leave a comment

Spring Fishcakes

This recipe came to me almost immediately when I was jotting down ideas for dishes for this chapter. Convinced that I had enjoyed these fishcakes when I still lived in Russia, I asked my mum and gran for our family recipe. Turns out they had never heard of the dish.…

Continue reading

Posted in | Leave a comment

Vegetarian Hokkien Mee

Hokkien Mee is a Malaysian Chinese dish that is usually topped with pork and shrimp and served on egg noodles. My vegetarian version swaps the meat and shellfish for braised Chinese mushrooms and minced soy protein and, in my opinion, they provide a rich, savoury topping that is just as…

Continue reading

Posted in | Leave a comment

Chocolate meringue brownie

This is all chewy meringue and sticky, oozy, gooey chocolate. If you serve it still warm, the chocolate will be molten; however, it is just as good cold, and is a great make-ahead recipe. Either dark or milk chocolate would work. Try serving it with passion fruit yogurt or natural…

Continue reading

Posted in | Tagged , , , , , | Leave a comment

Baked sweet potato, chorizo, mushrooms & egg

Sweet and earthy, always a winning combination. You can leave the egg off , or use bacon lardons instead of chorizo, if you prefer. A great, gooey, savoury-sweet plateful. Serves 2 2 sweet potatoes 3 tbsp extra virgin olive oil 150g (1/2 oz) chestnut mushrooms, cleaned, chopped into pieces salt…

Continue reading

Posted in | Tagged , , , , , , , | Leave a comment

GRILLED HALLOUMI FLATBREADS WITH PRESERVED LEMON & BARBERRY SALSA

This is my version of a taco, but with all the punch and vibrancy you would associate with Middle Eastern flavours. You can substitute the halloumi for Indian paneer or tofu. The flatbreads alone are incredibly moreish – you may never buy shop-bought flatbreads again! MAKES 4 2 x 250g…

Continue reading

Posted in | Tagged , , , | Leave a comment

Meet the Chef: Emily Leary

What is your earliest food memory?   Probably cooking with my lovely mum. Or if not that, my dad offering me £8.50 (that’s how much he had in his wallet!) to try a tiny spoonful of tomato sauce! Food you hated when you were a child and now love?  I…

Continue reading

Posted in | Leave a comment

BUTTERNUT SQUASH WAFFLES

These have a delightfully gentle orange hue and sweet flavour, and can be enjoyed with savoury or sweet toppings. You will need a waffle iron, but if you don’t have one, you could make fluffy butternut pancakes with the same batter instead. PREP TIME: 10 MINS • COOK TIME: 20…

Continue reading

Posted in | Tagged , | Leave a comment

TRIPLE BERRY HOTCAKES

Who can say no to a pancake breakfast? By a clever feat of culinary trickery, these bad boys pack a good 4 port ions of fruit into every serving. I love it when ‘health food’ comes disguised as ‘junk food’. Serves 2 | 4 portions per serving Prep time 5…

Continue reading

Posted in | Leave a comment

St Patrick’s Day Supper

SALT-BAKED POTATO WITH CRÉME FRAICHE & IRISH TROUT CAVIAR SODA-BREADED BACON CHOPS WITH IRISH HONEY & WHISKEY DIP & COLCANNON GUINNESS CARAMEL TIRAMISU SALT-BAKED POTATO WITH CRÉME FRAICHE & IRISH TROUT CAVIAR One of my all-time favourite dishes to make, this combination of fluffy hot potato filling with silky créme…

Continue reading

Posted in | Tagged | Leave a comment

Meet the Chef: Alissa Timoshkina

What is your earliest food memory?  One episode springs up in my mind very vividly. I went on my first holiday with my mom and grandparents to a seaside resort of Sochi. I must have been three at the time. My dad could not join us for some reason but…

Continue reading

Posted in | Leave a comment

Golubtsy for the Lazy: a Layered Cabbage Pie

Ever since I moved to the UK, I’ve come to realise that cabbage has a bad reputation here. The quintessential symbol of bad and smelly Eastern European cuisine, this nutrient-rich brassica is generally named as the main reason why some people dislike or are not keen to try Russian food.…

Continue reading

Posted in | Tagged , , , | Leave a comment

Puttanesca Aubergine Parmigiana

This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers and olives bring plenty of salt to the show. Nutritional yeast adds a deep savoury flavour to the crumb. Prep: 15 minutes |  Cook: 1 1/4 hours SERVES 4-6 olive…

Continue reading

Posted in | Tagged , | Leave a comment

Comments are closed.