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Recipes

Best of Chef June 2017

Chris and Jeff Galvin; Aaron Mulliss; Monica Galetti; Mark Birchall Read more

Recipe: Sautéed squid with tomato chilli relish, freekeh and fennel salad, by Alex Mackay

Squid is an ingredient of extremes: it either needs to be fried in a flash or cooked slowly for a long time. The quick version suits the Magic Fridge best. The tomato relish gets transformed into a glaze for t ... Read more

Home-grown harvest: aubergines

The aubergine’s velvety texture and ability to absorb spices makes it the perfect vehicle for intense, rich flavours. Russell Brown sings its praises Read more

Recipe: seared lamb with fennel seeds and lemon juice

Neck fillet of lamb is not always easy to find. Your butcher may prefer to leave the cut as an integral part of the shoulder joint, rather than cutting it out and ‘spoiling’ the shoulder. It is therefore often ... Read more

Sea bass with hot paprika vinaigrette by Sam and Sam Clark

The fish here is poached in a rather classic mix of wine and stock. What makes the recipe sing is the hot paprika vinaigrette. Read more

Recipe: the Ivy’s shepherd’s pie

What makes our version of this classic pie stand out is that it’s actually a cross between a shepherd’s pie and a cottage pie, since we use both beef and lamb to make it. We think this gives the pie a little mo ... Read more

Book review: The Ivy Now by Fernando Peire

The Ivy Now by Fernando Peire (Quadrille, £30) Read more

Masterclass: Nathan Outlaw’s chefs offer four ways with mackerel

Nathan Outlaw, fresh from his accolade as Restaurateur of the Year – Independent at this year’s Cateys, offers four ways with mackerel from his trusted head chefs stationed at the restaurants in his UK empire. ... Read more

Homegrown harvest: garden peas

Fresh or frozen, from mangetout to petit pois, peas can be used in everything from soups to panna cottas, says chef-consultant Russell Brown Read more

Recipe: Roscoff crab in Green Zebra tomato jelly with tarragon and coral-infused mayo by Éric Frechon

Recipe taken from Éric Frechon. Photography by Benoît Linero Read more

Recipe: Caponata by Ed Smith

Caponata is one of my Death Row side dishes. This version is an amalgamation of numerous different recipes and methods I’ve read, tried and adapted over the years, rather than one passed down from an Italian no ... Read more

Recipe: True love brownie and flapjack squares, Delicious Gifts, by Rob and Amber Kirby

These have to be made to be believed! You get the lovely chewy oats of the flapjack and then bam! Rich dark chocolate from the brownie melts in your mouth. Read more

Home-grown harvest: white and purple asparagus

These rare and flavourful varieties of the more common green grass can offer chefs a seasonal twist on a popular staple of the British summer menu, says chef-consultant Russell Brown Read more

Recipe: 60-day-aged beef tartare with sour onions and nasturtium capers

Serves 2 Sour onions 300g Roscoff onions, peeled and quartered ½ tsp salt 300ml whey Nasturtium capers 1tbs salt 300ml water (for the brine) 100g nasturtium buds 100ml water (for pickle liquid) 100ml white wine ... Read more

Recipe: Apple sourdough cake from Modern Baker: A New Way to Bake

This is the ultimate apple cake. The use of the sweet starter transports this cake to another level, giving it a rich, indulgent flavour without being too cloying or sweet. Read more

Recipe: Butter fried Dover sole with spicy shiso ponzu by Scott Hallsworth

I can’t avoid a well-cooked Dover sole. Sole meunière is one of my favourite dishes ever. It’s unavoidable for me, that rich, nutty butter, the texture, the odd caper or two – it’s last meal stuff. Read more

Recipe: Baked anchovies

Serves 4 Preparation time: 40 minutes Cooking time: 1 hour 1.5kg anchovies, sardines or other small fish 150ml olive oil, plus extra for drizzling 4 large onions, sliced 6 garlic cloves, thinly sliced 120g chop ... Read more

Home-grown harvest: Spring onions

Spring onions are most definitely not just for salads, says Russell Brown – their versatility lends itself to a huge variety of dishes Read more

Recipe: Roasted shaved beef flank, horseradish caramel, rainbow carrot salsa by Richard and Oliver Gladwin

Set up a charcoal grill well in advance so that the coals are glowing red-hot for searing the beef. (You could also use a very hot grill pan on the stove.) Read more

Book review: The Great Dixter Cookbook

There is nothing new about chefs planning their menus around the kitchen garden. The gardens at Belmond Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire, and Gravetye Manor near East Grinstead in West S ... Read more

Recipe: Mint and pea soup

For me, soup is not just a winter dish – I love to eat it all year round, and I particularly enjoy cold soup during the summer, even when the weather is less than summery. Read more