Every type of salad is here, from side salads through to starters to main-course salads, with the ingredients varying from the obvious leaves and grains through to cheese, fish, poultry and meat.
If you don’t have wasabi to hand, then you can replace it with mustard or horseradish. It’s worth the effort to peel the tomatoes for this salsa, but, of course, if you’re short of time you can skip this.
I find bavette to be one of the tastiest cuts of beef around. Cut from the animal’s strong, well-exercised abdominal muscles, the meat should be sliced against the grain to maximise tenderness; a little brining also helps.
Grub – the company behind the Eat Grub cookbook – sells freeze-dried insects. They send me a bag of crickets to get me started and, despite not being squeamish, I am struck by how buggy they are.
Fish stew exists all around the globe. Where you are or where you live determines what goes into it. I personally like to use fish with a firm texture and that will give a real depth of flavour.
The sweetness in 2010 Roux Scholar Kenneth Culhane’s exotic fruit dessert doesn’t come from the white stuff – it’s created from the juices of exotic fruits and British hedgerow syrups, says Michael Raffael
I took inspiration for this recipe from the traditional albóndigas that you’ll always see in tapas bars and from the Ibérico pork meatballs that we serve with a cuttlefish sauce at my restaurants – but I have made the squid the star here.
The Basque region of Spain has gained a status in recent years for being the home of both invention and tradition, with a culture built around the celebration of food. This new book is a beautifully arranged collection of memories from chef-restaurateur José Pizarro, now firmly ensconced in London with three restaurants.
Just how many people are coeliac or wheat intolerant is unclear. Statistics for the EU fluctuate between 5%-10%, as figures hinge on whether to count undiagnosed sufferers.
After a £1m refurbishment, chef Dominic Jack is enjoying presiding over Edinburgh’s Castle Terrace restaurant even more. Neil Gerrard asks him about the new kitchen, changing working practices and the impact of Michelin
Adam Byatt’s love for cooking has been reinvigorated by catering to a new audience at a different price point. And his new commute is only a few extra paces up the stairs. Hannah Thompson reports
View All News