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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: 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

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