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Recipes

Best of Chef March 2019

Gary Usher masterclass; Lisa Goodwin-Allen makes vegetables the star; Asma Khan jumpstarts a restaurant revolution Read more

Recipe: Quinoa, mushroom and soy bowl with crispy fried egg

Super healthy doesn’t have to mean boring or bland; this breakfast bowl is delicious and will keep you going all morning. There are loads of great umami flavours happening here, and the seeds, veggies and crisp ... Read more

Book review: The Cycling Chef by Alan Murchison

During the 1904 Tour de France, winner Henri Cornet reputedly drank 11 litres of hot chocolate and four litres of tea and Champagne every day, as well as forcing down 1.5kg of rice pudding. Read more

Recipe of the week: barbecue spiced chicken with quinoa, mango and pomegranate salsa

Quinoa is widely regarded as the ultimate grain. This is perfect as a recovery meal or as a lunchtime meal ahead of an evening ride. Read more

Recipe of the week: lobster and cuttlefish with red pepper sauce from Restaurant Nathan Outlaw

In the late spring the fishermen in Port Isaac throw out their cuttlefish traps. Over the past few years they have been very successful at it, which is fortunate for me as I adore cuttlefish. In my opinion, it ... Read more

Recipe of the week: Wood pigeon with lardo, pomegranate molasses and salted walnuts

We have a bounty of year-round wood pigeon in the UK and it is to our shame that we don’t eat nearly as much of this delicious, healthy meat as we should. Read more

Root cause: Moor Hall’s Mark Birchall creates a carrot masterclass

Mark Birchall is taking fine dining further. The Moor Hall chef elevates humble ingredients, such as the carrot, with a variety of techniques to form a satisfying whole that still possesses the distinct qualiti ... Read more

Recipe of the week: beetroot halva tart with pistachio nuts

This is my take on the classic Indian dessert of gajar ka halwa – a painstakingly slow-cooked dessert made with grated carrots, spices, ghee and milk. I once tried something similar but with beetroot, which is ... Read more

Home-grown harvest: spinach

One of the most versatile leaves in a chef’s arsenal, spinach can make a nutritious addition to any meal or take a starring role in a complex dish. Russell Brown reports Read more

Recipe of the week: Plov

Plov (or pilau) needs no introduction. Originating in India and Persia, this fragrant meat and rice dish became widespread in central Asia and the Caucasus and has myriad variations. Read more

Recipe of the week: Harukiya-style old-school Tokyo shoyu ramen

Serves 4 Read more

Recipe of the week: bacon and egg martini

We all love a whiskey sour, so why not try this legendary London Cocktail Club twist?! The smoky taste of bacon is paired with the sweetness of maple syrup and lengthened with egg whites. In the USA this is bre ... Read more

Miniature masterpieces: A masterclass on seafood small plates with Tom Brown

Tom Brown’s small plates menu at Cornerstone in east London is a hymn to the fruits of the sea, offering beautifully presented dishes that are designed for sharing. Michael Raffael reports Read more

Home-grown harvest: spring greens

With the hungry gap approaching, Russell Brown explains how to make the most of this member of the brassica family Read more

Recipes of the week: four ways with chicken

Raw stir-fried chicken Raw stir frying (shengchao, shenbao) is indicated, because in Chinese cooking, it is more common to parcook or deep-fry an ingredient before stir-frying. This speeds up the stir-frying pr ... Read more

Recipe of the week: Squab, spelt, wild strawberries

Serves four Read more

Recipe of the week: Pot roast mallard with kumquats and cabbage

Eight covers Read more

Home-grown harvest: salsify

It takes a bit of a stir for a vegetable to make the national newspapers, but when a major supermarket starts stocking an unusual vegetable, that is exactly what happens. Read more

Recipe of the week: jaffa cakes

Makes 16 sizeable jaffa cakes Read more

Recipe of the week: Okonomiyaki Osaka-style (Japanese cabbage pancake with pork belly and squid)

The quintessential Osaka street food, okonomiyaki toppings may vary, but squid and pork belly are popular choices. Using grated nagaimo (Japatnese yam) will make for a fluffy and light batter, or you can buy ok ... 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