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Recipes

Best of Chef September 2018

The Goring's Shay Cooper brings the kedgeree up to date, Claire Smyth's Core knowledge, plant-based inspiration and how to cost a menu Read more

Recipe of the week: Winter Lake District lamb with lamb hotpot and beetroot and blackcurrant purée

Serves 4 Lamb loin and fillet Read more

Book review: Room for Dessert

El Bulli alumni and pastry pioneer Will Goldfarb has spent his career pushing the limits. Read more

Recipe of the week: Chocolate caramel crème brûlée

I love crème brûlée and always have one on the menu. Read more

Masterclass: Paneer kofta and quinoa pulao by Manish Mehrotra

Manish Mehrotra is taking traditional Indian cuisine and adding his personal touch, as well as a fine dining edge. Michael Raffael reports Read more

Recipe of the week: Gobi Musallam (spiced whole cauliflower)

I have adapted the classic Mughlai recipe, Murgh Musallam, to create this dish. Musallam means ‘whole’ and, in my family, we make this spiced whole cauliflower dish for special guests so it looks as visually im ... Read more

Home-grown harvest: Red cabbage

We all love it slow-braised with a roast or chopped up in a slaw, but as well as the classics, there are dozens of unusual ways to serve red cabbage. Russell Brown explores Read more

Recipe of the week: charred leek salad with thyme oil

It can be hard to retain fresh herbal flavours when macerating, however this method works really well and will retain its fragrance for several days if chilled. Read more

Recipe of the week: Hake with clams in salsa verde

In this recipe, the clams open to release their briny juices, which boost the flavour of the sauce and enhance the hake perfectly Read more

Recipe of the week: Steak with black sesame béarnaise and turnip

A béarnaise made of a rich and nutty black sesame seed paste takes this dish to somewhere between Japan and the Middle East. We get the paste from the Japanese market, but we could just as easily reach for blac ... Read more

Recipe of the week: Chanterelles with fried egg and hazelnuts

From Bo Bech’s self-authored, self-edited and self-published recipe book In My Blood Read more

Recipe of the week: Passion fruit chocolate tart

For the tart case, preheat the oven to 170°C. Lightly flour the work surface and roll out the basic sweet pastry to a thickness of about 3mm. Using the tart ring as a guide, cut out a round with a diameter 5cm ... Read more

Home-grown harvest: Fennel

Love it or hate it, fennel has a distinctive flavour that can add fantastic depth to your dishes. Russell Brown demystifies the divisive bulb Read more

Recipe of the week: Native lobster, spiced carrot and verbena

From John Williams’ the Ritz London: the Cookbook Read more

A new leaf: a lettuce masterclass with Lisa Goodwin-Allen

Lisa Goodwin-Allen, head chef at Lancashire’s Northcote, is rethinking the approach to traditional ingredients. Michael Raffael reports Read more

Recipe of the week: Liquid pea ravioli with Serrano ham, crispy sage and Parmesan emulsion

From James Sommerin’s Generations Read more

Book review: The Ginger Chef ‘Served Up’ by Chris Wheeler

Chris Wheeler is one of the most genuine and loyal chefs in the hospitality industry. During the 12 years he spent with Jean-Christophe Novelli, for example, he remortgaged his house to help save Novelli’s busi ... Read more

Baked aubergine and Mediterranean vegetable ‘lasagne’ by Chris Wheeler

I love my mother-in-law’s vegetable lasagne, so I decided to give it a twist by serving it in an aubergine. Read more

Recipe of the week: Karnatakan mussels

On a food trip to Mumbai I discovered a seafood restaurant called Jai Hind Lunch Home, where I tasted some of the best seafood I’ve had in the city to date. Read more

Recipe of the week: Mussakhan – roast chicken with sumac and red onions

Mussakhan is a classic Palestinian dish eaten in villages throughout the region. Traditionally the meat is laid out on a giant piece of bread with the flavoursome roasting juices poured over it, so that they se ... Read more

Recipe of the week: Cornish chilli crab

Singapore, in many ways, is where it all really began for me. Our family had travelled in Europe and eaten oysters and other fruits de mer in Brittany and beyond but in 1985, on a trip to Australia when I was f ... Read more