Recipes
Home-grown harvest: Sweetcorn
Perfect for late summer nights, sweetcorn can bring a pleasant sugariness to a meal or be milled down to create corn tortillas. Former Sienna chef-proprietor Russell Brown makes some recipe suggestions
Recipe: Lobster and saffron pasta stew
This dish is a real showstopper in terms of flavour. After I cooked it in under eight minutes on national TV, all the guests were asking me, “How did you make something so good in eight minutes?”
Recipe: White + dark chocolate cheesecake with banana ‘non’-ice cream
Chocolate cheesecake is another level. It’s cheesecake and chocolate; what more can I say? What’s great is that the chocolate gives it a velvety texture, plus it helps it to set, so you get to eat it sooner. Now that’s a bonus!
Book review: Rib Ticklers & Choux-Ins by Glynn Purnell
Following on from his successful debut cookbook, Cracking Yolks & Pig Tails, it comes as no surprise that Glynn Purnell’s second book would have an equally playful title.
Recipe: Chicken with young ginger
Mencius, the Chinese sage, famously said “the gentleman keeps his distance from the kitchen” – a line that is often used to explain the disdain that scholarly gourmets have traditionally expressed for actual cooking
Book review – Land of Fish and Rice: Recipes from the Culinary Heart of China
Land of Fish and Rice is focused on the Lower Yangtze region around Shanghai, an area known mainly for its wine and vinegar but, in the UK at least, not much else.
Recipe: Chao Lay curried crab
The Chao Lay restaurant in Hua Hin stands on a pier jutting out into the Gulf of Thailand. I have been going there pretty much since it opened over 25 years ago...
Recipe: BBQ baked beans with bone marrow and smoked eel
Baked beans are an essential side dish for any barbecue but this version is also great on its own in winter
Book review: Deep South by Brad McDonald
While ambitious home cooks will get a big kick out of producing authentic southern fried chicken, chefs will enjoy the chance to play with less familiar ingredients.
Mark Greenaway: a turn-up for the books
When Mark Greenaway found out that international foodies were surprised by the quality of Scotland’s cuisine, he wrote a book to celebrate the nation’s culinary clout. Karen Peattie reports
Home-grown harvest: Apricots
Stone fruits are thriving in Herefordshire, discovers former Sienna chef-proprietor Russell Brown, who looks at the potential of apricots in both sweet and savoury dishes
Recipe: Lapin à la moutarde
Season the rabbit then rub the pieces all over with Dijon mustard. (Cook straight away, or cover and refrigerate to marinate for up to 24 hours.)
Recipe: Grilled lamb shanks with salsa verde
These are cooked using a method often called grill-roasting, wherein you use your grill like an oven. It’s a good way to cook thicker cuts of meat.
Macaron master: Julien Plumart
Julien Plumart is a talented Frenchman with two pâtisseries and a busy production kitchen based in Brighton. Russell Brown pays him a visit
Recipe: Seafood paella
Paella, the iconic Spanish holiday dish, is most memorably enjoyed on a beach with a cold jug of sangria.
Book review – Eivissa: The Ibiza Cookbook
When you think of great culinary destinations, Ibiza is unlikely to be the first to spring to mind. But the Balearic island is on the cusp of a “food revolution”, according to author Anne Sijmonsbergen.
Recipe: Strawberry and watermelon
Strawberries are a wonderful berry when picked at the right time of year, in the summer. This is such an uncomplicated dessert with fresh, dried and frozen strawberries all blending together sumptuously.
Masterclass: Elderflower mousse and strawberry dessert by Claire Clark and Sarah Crouchman
Claire Clark and Sarah Crouchman of pâtisserie catering company Pretty Sweet show Michael Raffael how to create a many-layered elderflower mousse and strawberry dessert
Home-grown harvest: Wasabi
The south of England has proved a propagating haven for a plant more usually associated with mountainous Japan. Russell Brown reports
Book review: The Good Life Eatery Cookbook by Shirin Kouros and Yasmine Larizadeh
This is a cookbook with a back story. It began just three years ago, when two American-born Iranian women living in London were introduced by their parents.
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