News - Chef - Recipes

Recipes

Best of Chef March 2018

Andrew Wong profile; Taste of authentic Spain at Sabor; The Raby Hunt's signature chocolate skull... Read more

Book review: Aska by Fredrik Berselius

Two-Michelin-starred, Swedish-born chef Fredrik Berselius’ achingly beautiful creations appear to put nature on the plate in front of you. Read more

Recipe of the week: Sourdough, smoked hake and toasted milk

In a high-sided pot, toast the dry milk solids over medium-low heat, until dark brown. Stir the toasted dry milk solids into the milk and refrigerate overnight. Read more

Recipe of the week: marinated tomatoes with pickled cucumber and frozen goats’ cheese

When the tomatoes are juicy and ripe, simply marinating them is a lovely way to enjoy the fragrant fruit. By freezing the goats’ cheese you will be able to finely grate it over the dish to add a rich, salty sea ... Read more

Book review: Roots by Tommy Banks

Illness at an early age meant Tommy Banks had a tough start. But as the Michelin-starred chef explains in Roots, it also gave him time to reflect, devour cookbooks and develop the determination required to succ ... Read more

Book review: Gluten-free Flavor Flours

A gluten-free menu can be a rarity at many restaurants and bakeries, despite the number of diners requesting one, whether for medical or lifestyle reasons. Read more

Recipe of the week: chocolate chestnut soufflé cake

Chestnut flour adds a delicate flavour and a soft texture to this otherwise flourless chocolate torte. Read more

Home-grown harvest: lettuce

Although ubiquitous served raw in salads, lettuce can also be cooked and served in myriad ways, with different leaves offering a variety of flavour profiles from sweet to peppery. Russell Brown investigates Read more

Masterclass: The Goring’s kedgeree

Shay Cooper’s take on a classic kedgeree has breathed new life into the Anglo-Indian favourite. Michael Raffael reports Read more

Home-grown harvest: Sorrel

The sharp, tart taste of this easy to grow herb, akin to green apples or lemon juice, can add a refreshing contrast in dishes. Russell Brown investigates Read more

Recipe of the week: warm salad of pigeon breast, charred spring onion and bacon

The dark red meat of a rare-roasted pigeon breast is tender and full of flavour, as well as being quick to cook and relatively cheap. Read more

Book review: Japan the Cookbook

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. Read more

Recipe: sweet potato country soup from Japan the Cookbook

Taken from Japan the Cookbook by Nancy Singleton Hachisu Read more

Masterclass: hake steak in green sauce by Elena Arzak

Elena Arzak’s take on the Basque classic of hake steak in green sauce with clams is a celebration of simplicity. Michael Raffael reports Read more

Recipe of the week: Slow-cooked aubergines, tamarind, roasted onion, white bean purée

Serves 4 Read more

Recipe of the week: Loin of goat, cracked wheat and anchovy dressing

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

Recipe of the week: Roast tomatoes, fennel and chickpeas with preserved lemons and honey

It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape. Read more

Home-grown harvest: outdoor rhubarb

There’s more to rhubarb than the Yorkshire forced variety, with recipes spanning both sweet and savoury. Russell Brown reports Read more

Recipe of the week: tuna tataki with salsa verde

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