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Recipes

Best of Chef March 2018

Andrew Wong profile; Taste of authentic Spain at Sabor; The Raby Hunt's signature chocolate skull... Read more

Recipe of the week: Loin of goat, cracked wheat and anchovy dressing

At the time of writing, Elliott Lidstone cooks at Box E in Bristol. We got to know each other via Twitter as I kept asking/nagging/harassing him into trying our product. He eventually caved in while he was head ... Read more

Recipe of the week: Roast tomatoes, fennel and chickpeas with preserved lemons and honey

It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape. Read more

Home-grown harvest: outdoor rhubarb

There’s more to rhubarb than the Yorkshire forced variety, with recipes spanning both sweet and savoury. Russell Brown reports Read more

Recipe of the week: tuna tataki with salsa verde

This is a classic tataki dish using yellowfin tuna loin. Tuna is a complicated matter, and I personally took the ethical decision not to eat or serve bluefin tuna back in the late 1990s when it became very appa ... Read more

Book review – Robata: Japanese Home Grilling by Silla Bjerrum

While sushi is probably the most familiar element of a Japanese meal in the UK, robata dishes are fast increasing in popularity. Read more

Recipe of the week: Mr Ward’s loin of “Red Deer” venison

Serves 4 Read more

Recipe of the week: Halibut with Brussels sprouts and avgolemono sauce

Avgolemono is a traditional Greek sauce made with eggs and lemon, which usually accompanies winter meat dishes and soups. We have instead paired it with fish and Brussels sprouts for an unusual take on the orig ... Read more

Recipe of the week: North African soup

Serves 4, Calories: 235 per serving Read more

Recipe of the week: Espresso crème caramel with pistachio biscotti

Makes 6 crème caramels and 10-15 biscotti Read more

Home-grown harvest: purple sprouting broccoli

Packed full of vitamins and possessing an earthy, sweet flavour, purple sprouting broccoli can add a beautiful pop of colour to any dinner plate. Russell Brown reports Read more

Book review: ‘Flour: A Comprehensive Guide’

From time immemorial, flour has been a staple of the human diet, and in the western world, wheat flour is the one that we predominately use to make bread, as well as being an essential ingredient in other forms ... Read more

Recipe of the week: spring vegetable pies with herbs and lemon

These gorgeous little pies are a celebration of spring. The ingredients list is long but the pies are fun to make, especially combined with a forage for greenery. Read more

Recipe of the week: Venison curry

Meat in Asia is not always premium quality; it isn’t hung and more often than not is extremely tough. Therefore, papaya is said to act as a tenderiser. Slow-cooking ensures the meat in this curry will be succul ... Read more

Recipe of the week: Memphis-style BBQ pork ribs

Serves 6-8 2 racks spare ribs, about 2.7kg 25g paprika 1½tbs freshly ground black pepper 1½tbs dark brown sugar 1tsp salt 1½tsp celery salt 1½tsp cayenne pepper 1½tsp ground cumin 1½tsp onion powder 475ml cider ... Read more

Recipe of the week: Memphis-style BBQ pork ribs

Home-grown harvest: Chicory

A chef’s craft is all about balancing flavours, and the bitterness of chicory can play a part in a well-rounded recipe, says Russell Brown Read more

Recipe of the week: Mexican prawn cocktail with tomato, avocado and chipotle

It would be hard to wean any British person off prawn cocktail made with Marie Rose sauce (mayonnaise and tomato ketchup), but this is pretty special. Read more

Recipe of the week: Sweet, spicy and chunky lentil and tomato soup

This is the kind of soup that is also a meal. As with other chunky soups it’s worth taking the trouble to cut the vegetables small and neatly. Read more