Recipe of the Week
Recipe of the week: Banana Fritters from Saka Saka
Give these banana fritters a go, from Saka Saka by Anto Cocagne and Aline Princet
Recipe: Pamela Yung’s mozzarella in carrozza from The Female Chef
A snack food from southern Italy, mozzarella in carrozza is traditionally made with leftovers, from Clare Finney and Liz Seabrook's The Female Chef
Recipe of the week: million-dollar dahl from 30 Minute Mowgli by Nisha Katona
Recipe of the week: rose and pistachio little buns from Baking with Fortitude by Dee Rettali
Recipe of the week: Cornish briam by Rick Stein
Recipe of the week: Aubergine confit with red rice miso vinaigrette, figs, wild blackberries, shiitake mushrooms, bee pollen and aromatic herbs
Serves 6 Recipe from Septime
Recipe: Josh Niland's John Dory tagine
To make the tagine paste, blitz all the ingredients in a blender until completely smooth.
Recipe: almond butter biscuits from The Climate Change Cookbook
An excellent vegan biscuit which keeps for a week in an airtight tin. If you can’t[...]
Recipe: Daniel Galmiche's pan-fried cod loin with white bean purée and garlic crisps
When cod is really fresh (and line-caught if possible), you can see a small rainbow on[...]
Recipe: Tom Kerridge's umami mushroom and halloumi burgers
These super-juicy mushroom burgers are packed full of big umami flavours. "
Recipe: Mitch Tonks' ceviche of salmon, dill and celery
Eating raw fish might seem a little odd to some people and for that reason it has only made a brief appearance on menus at Rockfish.
Recipe of the week: monkfish, Cornish chorizo and sun-blush tomatoes on rosemary skewers by Emily Scott
Monkfish, or ‘lotte’ in French, is known as the poor man’s lobster. It is a delicious, robust and wonderful ingredient that I love to cook and eat. It works so well with bolder flavours, such as curries, or can be[...]
Recipe: Ed Smith's many chilli pepper squid
This is a messy pile of mouth-tingling deliciousness, with pieces of charred squid interspersed with a[...]
Recipe: Ben Tish's Sicilian lemon cream with stewed mulberries
Unlike similar puddings that use flours for thickening, this very simple posset-style pudding really showcases the[...]
Recipe: tagliatelle with courgette, mint and basil by Mateo Zielonka
This is a dish that reminds me of my friend, neighbour and keen gardener, Steve.
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