Japanese food has become an everyday part of the British diet, from udon at Wagamama to ramen at Bone Daddies, from robata-grilled lamb at Roka to the omakase tasting menu at three-Michelin-starred the Araki.
At the time of writing, Elliott Lidstone cooks at Box E in Bristol. We got to know each other via Twitter as I kept asking/nagging/harassing him into trying our product. He eventually caved in while he was head ... Read more
This is a classic tataki dish using yellowfin tuna loin. Tuna is a complicated matter, and I personally took the ethical decision not to eat or serve bluefin tuna back in the late 1990s when it became very appa ... Read more
Avgolemono is a traditional Greek sauce made with eggs and lemon, which usually accompanies winter meat dishes and soups. We have instead paired it with fish and Brussels sprouts for an unusual take on the orig ... Read more
From time immemorial, flour has been a staple of the human diet, and in the western world, wheat flour is the one that we predominately use to make bread, as well as being an essential ingredient in other forms ... Read more
Meat in Asia is not always premium quality; it isn’t hung and more often than not is extremely tough. Therefore, papaya is said to act as a tenderiser. Slow-cooking ensures the meat in this curry will be succul ... Read more