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Recipes

Best of Chef March 2017

Brad Carter; Phil Howard; James Close; Gareth Ward... 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... 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 f... 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 ... 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 w... 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, i... 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 ... 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... 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 var... 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 ... 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 Q... 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... Read more

Home-grown harvest: Parsley root

Chefs can use both the root and leaves of this versatile yet lesser-known plant to make a variety of dishes, says chef-c... Read more

Book review – MasterChef: Street Food of the World by Genevieve Taylor

Street food has never been bigger – it is estimated that 2.5 billion people per day eat it around the world. So there ha... Read more

Recipe: Bacalaito

Bacalaito are pancake-like fritters made with salt cod. They are served all over Puerto Rico, from beaches and roadside ... Read more

Recipe: Bollito misto with salsa verde

Bollito misto is a classic northern Italian stew closely related to the French pot au feu. The resulting stock can be us... Read more

Masterclass: The Hand & Flowers’ lamb bun

Aaron Mulliss, head chef at Tom Kerridge’s Hand & Flowers, prepares a many-layered lamb ‘bun’ with sweetbreads and salsa... Read more

Recipe: Whole baked fish with lemon and ouzo by Catherine Phipps

This is one of the easiest ways to cook fish. It is also a complete, one-pot dish, although you can bake the fish separa... Read more

Home-grown harvest: Jerusalem artichoke

These earthy tubers have a distinctive flavour and lend themselves to a range of recipes, from a velvet-textured soup t... Read more

Recipe: Chef Boiled egg and soldiers, by Martin Blunos

Sieve the flours and salt into a bowl, cube the butter and rub in until you’ve created a breadcrumb- like texture. Mix i... Read more