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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 of the week: Tomato and chilli jam

Tangy jam is a quick way to deal with a bargain bagful of tomatoes from a market or shop, or a glut of home-grown produce. Read more

Recipe of the week: Veal kidneys with Belgian gin and mustard

Why is it that kidneys have such a bad reputation? Most of my students first regard them with undisguised horror, but then most of them have never actually tasted kidneys. Once they do – prepared in this rich, ... Read more

Recipe of the week: fried fish curry

This dish is usually made with fish ‘steaks’, aka cutlets, but it is just as good with fillets or whole fish. The type of fish doesn’t really matter either as the luscious, spicy sauce is the thing, so it works ... Read more

Book review: Mandalay: Recipes and Tales from a Burmese Kitchen

In her introduction to Mandalay, MiMi Aye describes her aunt disclosing a recipe for Shan tofu to a housekeeper, who promptly quits her job to start up a tofu business in her own village. Recipes in Burmese cul ... Read more

Recipe of the week: wild rocket risotto

Wild rocket has a sharpness and heat to it that you just don’t get from freshly planted rocket seedlings. The wonderful creaminess of risotto mellows out the rocket’s bite. Serve with lots of Parmesan and a cri ... Read more

A seaweed masterclass with Pam Brunton of Inver

Usually relegated to sushi wrappers, the uses for seaweed are as myriad as the available species. At Inver, near Loch Fyne in Scotland, chef Pam Brunton incorporates them in a variety of ways, and demonstrates ... Read more

Recipe of the week: Tenderloin with pears and hazelnuts

The first time I cooked Ibérico pork in London was around 2001, when I was working with the chef David Eyre. Read more

Recipe of the week: Pistachio green mole

Mole comes from the Nahuatl word mol-li, which means salsa or sauce. Many think of mole poblano (or “the chocolate sauce”) as the only kind of mole, but there are hundreds of moles that vary widely in style. Read more

Recipe of the week: The Ethicurean’s pan-roasted hake, fennel and pine purée, braised Savoy, shiitake soil, clams and hazelnuts

Serves 2 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