In the first of a new series of articles exploring the versatility of seasonal produce, former Sienna restaurant chef-proprietor Russell Brown marvels at the magic of broad beans
There is some beautiful fruit around in high summer, says fresh food produce supplier James Wellock, while British Larder chef-consultant Madalene Bonvini-Hamel cooks up some seasonal recipes
Chef Shaun Rankin cooks a delicate dessert of strawberry panna cotta from fruit grown on the island of Jersey, home to his restaurant, Ormer. Michael Raffael reports
Summer’s bounty pours out next month, says fresh food produce supplier James Wellock. Meanwhile, British Larder chef-consultant Madalene Bonvini-Hamel cooks up some seasonal recipes
Tim Fisher, pastry chef at the Institute of Chartered Accountants, London, for ISS Food & Hospitality Services, talks about his best-selling dish
Intricate and theatrical dishes are at the heart of Daniel Clifford’s Cambridge restaurant – but these days, the drama stays on the plate and out of the kitchen. He talks to Amanda Afiya
Chef Mark Jordan creates the perfect pie for his casual Jersey bistro, as well as a lobster dish more suited to his Michelin-starred establishment, the Ocean restaurant at the Atlantic hotel. Michael Raffael reports
Try this – my very own personal tribute to the famous Paris-Brest, which is usually made with praline. Here the cream used is lighter and laced with red fruits, adding a lovely sharpness.
Mat Follas, winner of the 2008 series of the BBC TV series MasterChef, describes the 60 or so recipes that appear in this, his first book, as being quick and easy to prepare and encourages the reader to enjoy them at home.
This flavourful meal is surprisingly light and aromatic. Fennel and orange are a delicious flavour combination and by slow cooking the fennel, it becomes tender, much milder and completely irresistible.
Did you know that bergamot, the fruit that flavours Earl Grey tea, is a cross between Seville orange and a type of lime? Or that drying Seville orange peel concentrates its bitterness? Neither did I – nor did I realise how Belgian endive and treviso were developed, or that tobacco leaves from a cigar make a fine flavour for pannacotta.
Mussels steamed in white wine is a classic dish, but beer is a good alternative. The natural sweetness of mussels is balanced by a lager or an ale, and the chilli adds a touch of heat. You can just add the coriander seeds to the beer, but as it is not strained, they’ll end up in your teeth; that’s why I wrap them in muslin or put them in a tea ball.
Next month sees a reduction in the price of early spring produce and a new wave of summer ingredients too, says fresh food produce supplier James Wellock. Meanwhile, the British Larder’s Madalene Bonvini-Hamel cooks up some seasonal recipes
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