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Recipes

Best of Chef December 2018

Tredwell's Chantelle Nicholson demystifies aquafaba in a kohlrabit ravioli masterclass; Mourad Mazouz and Pierre Gagnaire on 15 years of Sketch Read more

Recipe of the week: bacon and egg martini

We all love a whiskey sour, so why not try this legendary London Cocktail Club twist?! The smoky taste of bacon is paired with the sweetness of maple syrup and lengthened with egg whites. In the USA this is bre ... Read more

Miniature masterpieces: A masterclass on seafood small plates with Tom Brown

Tom Brown’s small plates menu at Cornerstone in east London is a hymn to the fruits of the sea, offering beautifully presented dishes that are designed for sharing. Michael Raffael reports Read more

Home-grown harvest: spring greens

With the hungry gap approaching, Russell Brown explains how to make the most of this member of the brassica family Read more

Recipes of the week: four ways with chicken

Raw stir-fried chicken Raw stir frying (shengchao, shenbao) is indicated, because in Chinese cooking, it is more common to parcook or deep-fry an ingredient before stir-frying. This speeds up the stir-frying pr ... Read more

Recipe of the week: Squab, spelt, wild strawberries

Serves four Read more

Recipe of the week: Pot roast mallard with kumquats and cabbage

Eight covers Read more

Home-grown harvest: salsify

It takes a bit of a stir for a vegetable to make the national newspapers, but when a major supermarket starts stocking an unusual vegetable, that is exactly what happens. Read more

Recipe of the week: jaffa cakes

Makes 16 sizeable jaffa cakes Read more

Recipe of the week: Okonomiyaki Osaka-style (Japanese cabbage pancake with pork belly and squid)

The quintessential Osaka street food, okonomiyaki toppings may vary, but squid and pork belly are popular choices. Using grated nagaimo (Japatnese yam) will make for a fluffy and light batter, or you can buy ok ... Read more

Recipe of the week: Clementine sponges with cranberry sauce

The appearance at the greengrocers of stacks of pale wooden boxes containing clementines is a sure sign that it’s winter and Christmas is coming (if the decorations around the market haven’t already given it aw ... Read more

Home-grown harvest: potatoes

The ultimate all-rounder is happy on any menu, whether as a bowl of perfect, crisp chips or as a decadent pomme purée. Russell Brown reports Read more

Recipe of the week: Spiced sea bass with roasted cauliflower purée and lentils

This is an impressive dish to serve if you are entertaining. Sea bass is a fairly robust fish, so it takes spices well. Read more

Chef masterclass: Lucuma meringue by James Wilkins

Having learned classical French techniques in Japan, Bristol’s James Wilkins has used his unusual background to create an innovative pâtisserie dish. Michael Raffael reports Read more

Recipe of the week: Julekake (Norwegian Christmas bread)

Julekake is a sort of sweet and rich wheat bread, leavened with yeast. It is flavoured with cardamom and often filled with dried and candied fruits. Julekake is traditionally served for Christmas with different ... Read more

Recipe of the week: Chestnut, cream and pear bûche de Noël

By Sébastien Gaudard, Parisian pastry chef (1st and 9th) Serves 6-8 Read more

Recipe of the week: the chocolate tart

When we opened Wildair, we knew we wanted two desserts and we wanted them to be really crowd pleasing, really simple. This chocolate tart is both. Read more

Home-grown harvest: Winter squash

With a list of varieties as long and varied as their uses, the winter squash offers a bounty to chefs looking for a taste of the season. Russell Brown reports Read more

Recipe of the week: Black garlic

Black garlic is one of the easiest recipes in this book. The process runs itself, and while it’s good to check on the progress as you go, there isn’t much, if any, tending to be done. Read more

Recipe of the week: king oyster mushroom tagliatelle, slow-cooked duck egg yolk, mushroom ketchup, yeast

I saw this technique at WD50 and loved the simplicity of it. Wylie Dufresne and his team used to slice the mushrooms thinly on a meat slicer and then cut them into tagliatelle shapes before blanching them in em ... Read more

Home-grown harvest: Alliums

Probably the most common ingredient of all in professional and home cooking alike, the onion family brings an unbeatable depth and sweetness to savoury dishes, with the shallot’s delicacy and versatility being ... Read more