Food & Drink
Every type of salad is here, from side salads through to starters to main-course salads, with the ingredients varying from the obvious leaves and grains through to cheese, fish, poultry and meat.
If you don’t have wasabi to hand, then you can replace it with mustard or horseradish. It’s worth the effort to peel the tomatoes for this salsa, but, of course, if you’re short of time you can skip this.
I find bavette to be one of the tastiest cuts of beef around. Cut from the animal’s strong, well-exercised abdominal muscles, the meat should be sliced against the grain to maximise tenderness; a little brining also helps.
Westminster Kingsway recently played host to accomplished chef and restaurateur Simon Rogan, who talked to young and aspiring chefs about trials with Chelsea FC, cooking kebabs, and why he was always destined to be his own boss. Amanda Afiya reports
Grub – the company behind the Eat Grub cookbook – sells freeze-dried insects. They send me a bag of crickets to get me started and, despite not being squeamish, I am struck by how buggy they are.
Tony Singh’s enthusiasm, and the food at his new restaurant, Tasty, is sure to brighten up the Alea casino in Glasgow. He tells Karen Peattie about taking a chance on a leisure park for his latest venture
Matthew Clark is now showcasing increasingly quirky choices at its tastings, chosen by its knowledgeable buyers. Roger Jones of the Harrow at Little Bedwyn is pleased that the company is so willing to diversify
Fish stew exists all around the globe. Where you are or where you live determines what goes into it. I personally like to use fish with a firm texture and that will give a real depth of flavour.
The opportunities afforded to chefs that win the Roux Scholarship are priceless. But, as this year’s winner Harry Guy discovered, it involves excelling at the UK’s most fiendish culinary challenge, says Fiona Sims
The sweetness in 2010 Roux Scholar Kenneth Culhane’s exotic fruit dessert doesn’t come from the white stuff – it’s created from the juices of exotic fruits and British hedgerow syrups, says Michael Raffael