CANTUCCI E VIN SANTO or Almond biscuits with vin santo

Ah . . . cantucci – crisp, delicate and studded with almonds. They really are the quintessential Italian biscuit. And they make the perfect accompaniment to a cold glass of sweet vin santo or “holy wine”. Traditionally these wines are from Tuscany and are sweet, nutty and caramelly. Like liquid…

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“Eggs Benedict” salt beef bagel & mustard hollandaise

Eggs Benedict, along with its siblings Eggs Royal and Eggs Florentine, is up there with the most famous of egg dishes. Traditionally, it’s a toasted muffin, sliced ham, a poached egg and a good lashing of hollandaise. In the old days, ox tongue was used instead of ham – someone…

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EASTERN MESS

Enjoy Wimbledon this weekend with an Eton Mess recipe with a twist. Sabrina Ghayour’s Eastern Mess is a Persian take on the traditional British dessert, replacing strawberries with raspberries and adding a taste of the Middle East. This version is perfumed with Persian rosewater and combined with raspberries, basil and…

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BOBBY BRIGGS’S BBQ SPECIAL BURGER

Get a taste of Twin Peaks with the Bobby Briggs BBQ Special Burger.  There’s a few elements to this recipe, so you can do it all from scratch or just cherry pick your favourite bits. SERVES 4 PREPARATION TIME: 30 MINUTES COOKING TIME: 45 MINUTES 2kg (8½ cups) coarsely minced…

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CENTRAL TEXAS BEEF SHORT RIBS

SERVES: 6–8 | PREP TIME: 15 MINUTES | COOKING TIME: 6–7 HOURS | RESTING TIME: 1–2 HOURS SPECIAL EQUIPMENT: WATER SMOKER, 4 LARGE HANDFULS MESQUITE OR OAK WOOD CHUNKS, SPRAY BOTTLE FILLED WITH WATER, INSTANT-READ THERMOMETER; DRY, INSULATED COOLER This recipe comes straight out of an epic day I spent…

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Recipe of the Week: Grilled Peach, Beetroot & Feta Salad

Peaches don’t just have to be the stuff of smoothies and fruit salads, their aromatic flavour and smooth texture work incredibly well in savoury dishes, too. Paired with tangy goats’ cheese, salty Jamón Ibérico and peppery leaves, the sweetness of peaches makes this a salad that hits your taste buds…

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Weekend Recipe: Claus Meyer’s Smoked Salmon

As we enter autumn, ­­it’s time to embrace the seasonality of our Nordic neighbours and get the most from the food and flavours in season. This week, we’re sharing one of our favourite recipes from The Nordic Kitchen by Claus Meyer. 150g pearl barley (uncooked) 300ml water sea salt flakes…

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Weekend Recipe: Gizzi Erskine’s Black Velvet Cake

  SERVES 10–12 Preparation Time 20 minutes, plus chilling Cooking Time 50 minutes Ingredients 250g unsalted butter, chopped into cubes, plus extra for greasing 250ml chocolate stout or Guinness 100g plain chocolate (70% cocoa solids), broken into pieces 35g cocoa powder 400g golden caster sugar 2 eggs 142g natural yogurt 1 tablespoon vanilla extract…

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Recipe: Gizzi’s Harissa Prawns with Cauliflower Couscous & Roasted Vegetables

Gizzi Erskine shares a recipe from her brand new book Gizzi’s Healthy Appetite. Serves 2 Preparation time: 20 minutes, plus marinating Cooking time: 50 minutes

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