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Recipes

Best of Chef June 2018

Calum Franklin at Holborn Dining Room; Quail masterclass; Paul and Emma Ainsworth... 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

Masterclass: Chantelle Nicholson uses aquafaba to create a kohlrabi starter

In casual dining and the grab-and-go sector, the plant-based trend is unstoppable. But Chantelle Nicholson is bringing veganism to fine dining with her miraculous aquafaba recipes. Michael Raffael reports Read more

Recipe of the week: Sautéed veal kidneys, parsley snails, creamed baby onion, buttered spinach, red wine sauce

Serves 2 Read more

Recipe of the week: Red pepper gazpacho with mussel scoopers

In summer months, nothing beats a chilled soup to kick off a meal. Charring the red peppers for this gazpacho adds a rewarding smoky note, texture and smooth vibrant colour that couldn’t be achieved with tomato ... Read more

Book review: The Hidden Hut by Simon Stallard

One of the UK’s hottest restaurants is also one of its most unassuming and laid back. Read more

Recipe of the week: grilled pork with stone fruit and burrata

If you’ve fired up a wood grill, make this simple, but memorable, lunch. I also like to throw a few branches of rosemary onto the hot wood coals to give the smoke a great flavour. Read more

Home-grown harvest: raspberries

Although less ubiquitous than its sister the strawberry, the raspberry’s tart undertone gives it a starring role when paired with flattering flavours. Russell Brown reports Read more

Recipe of the week: Pimm’s trifle with lemon curd cream

Pimm’s was invented in London in the 1800s and has become the ultimate English summer drink Read more

Book review: Leah Hyslop’s Made in London

It’s worth making space on your bookshelf for this London cookbook 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