Did you know that bergamot, the fruit that flavours Earl Grey tea, is a cross between Seville orange and a type of lime? Or that drying Seville orange peel concentrates its bitterness? Neither did I – nor did I realise how Belgian endive and treviso were developed, or that tobacco leaves from a cigar make a fine flavour for pannacotta.
Mussels steamed in white wine is a classic dish, but beer is a good alternative. The natural sweetness of mussels is balanced by a lager or an ale, and the chilli adds a touch of heat. You can just add the coriander seeds to the beer, but as it is not strained, they’ll end up in your teeth; that’s why I wrap them in muslin or put them in a tea ball.
Next month sees a reduction in the price of early spring produce and a new wave of summer ingredients too, says fresh food produce supplier James Wellock. Meanwhile, the British Larder’s Madalene Bonvini-Hamel cooks up some seasonal recipes
Rich, simple, deep-dark chocolate enhanced with coffee and vanilla. The key to this flourless fallen soufflé torte is gently folding the whites into the chocolate batter.
When Duck & Waffle in London’s Heron Tower took the decision to open its doors 24/7, executive chef Dan Doherty knew he had to build a winning team that shared his ethos for the venture to succeed. Janie Manzoori-Stamford reports
Fresh food produce supplier James Wellock can’t wait for the arrival of April and all the ingredients it brings. Meanwhile, the British Larder’s Madalene Bonvini-Hamel rustles up some seasonal recipes
Pre-heat the oven to 180ºC with a tray of water at the bottom to create steam, then place in the beetroots and roast until soft, roughly two hours. Once soft, remove from the oven and allow to cool. Peel, roughly cut and pickle before serving in the vinegar, salt and olive oil.
At Marcus Wareing’s flagship restaurant, Marcus, at the Berkeley hotel in London, head chef Mark Froydenlund serves an ultra-modern take on the classic mutton dishes that were once central to British food. Michael Raffael reports
At Restaurant Gordon Ramsay in Royal Hospital Road, Chelsea, chef-patron Clare Smyth creates a refined and beautiful halibut dish. Michael Raffael reports
Uncertain weather will no doubt affect your larder in February, but there are still some ingredients you can bank on, says fresh produce supplier James Wellock. Meanwhile, the British Larder’s Madalene Bonvini-Hamel suggests some recipes to inspire you
The New Year Honours round-up; John Campbell on the newly-opened Woodspeen in Berkshire; The Crown at Whitebrook's menu; What's in Season; and the Cateys 2015 nominations are now open!
Silla Bjerrum, Danish-born owner of London restaurant Feng Sushi, has travelled to the island of Bornholm in Denmark to discover how to unite sushi, herring marinades and MSC-certified fish. Hannah Thompson went along for the ride
Fresh produce supplier James Wellock takes a look at the ingredients we can expect to see in January, while Madalene Bonvini-Hamel, chef-owner of the British Larder in Bromeswell, Suffolk, cooks up some seasonal treats for December menus
Fresh produce supplier James Wellock takes a look at the ingredients needed for a traditional festive lunch, while Madalene Bonvini-Hamel, chef-owner of the British Larder in Bromeswell, Suffolk, cooks up some seasonal treats for December
"Demon chef" Alvin Leung's ill-fated UK venture, Bo London, owed nearly £500,000 to unsecured creditors when it went into administration earlier this year.
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