Perfect for late summer nights, sweetcorn can bring a pleasant sugariness to a meal or be milled down to create corn tortillas. Former Sienna chef-proprietor Russell Brown makes some recipe suggestions
This dish is a real showstopper in terms of flavour. After I cooked it in under eight minutes on national TV, all the guests were asking me, “How did you make something so good in eight minutes?”
Chocolate cheesecake is another level. It’s cheesecake and chocolate; what more can I say? What’s great is that the chocolate gives it a velvety texture, plus it helps it to set, so you get to eat it sooner. Now that’s a bonus!
Following on from his successful debut cookbook, Cracking Yolks & Pig Tails, it comes as no surprise that Glynn Purnell’s second book would have an equally playful title.
Mencius, the Chinese sage, famously said “the gentleman keeps his distance from the kitchen” – a line that is often used to explain the disdain that scholarly gourmets have traditionally expressed for actual cooking
Land of Fish and Rice is focused on the Lower Yangtze region around Shanghai, an area known mainly for its wine and vinegar but, in the UK at least, not much else.
While ambitious home cooks will get a big kick out of producing authentic southern fried chicken, chefs will enjoy the chance to play with less familiar ingredients.
When Mark Greenaway found out that international foodies were surprised by the quality of Scotland’s cuisine, he wrote a book to celebrate the nation’s culinary clout. Karen Peattie reports
When you think of great culinary destinations, Ibiza is unlikely to be the first to spring to mind. But the Balearic island is on the cusp of a “food revolution”, according to author Anne Sijmonsbergen.
Strawberries are a wonderful berry when picked at the right time of year, in the summer. This is such an uncomplicated dessert with fresh, dried and frozen strawberries all blending together sumptuously.
Claire Clark and Sarah Crouchman of pâtisserie catering company Pretty Sweet show Michael Raffael how to create a many-layered elderflower mousse and strawberry dessert
This is a cookbook with a back story. It began just three years ago, when two American-born Iranian women living in London were introduced by their parents.
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