Recipe
Recipe of the week: Cauliflower burger with spicy mayo, slaw and mango chutney
This one is just mind-blowing: indescribable flavas that leave you lost for words!
Recipe of the week: twice-cooked duck with mandarin sauce by Neil Perry
I love the Chinese use of multiple cooking methods. Here the initial steaming or poaching of the duck does two things.
Recipe of the week: rose and pistachio little buns from Baking with Fortitude by Dee Rettali
Recipe of the week: winter fattoush and tamarind-glazed short rib
Recipe of the week: Cornish briam by Rick Stein
Recipe: Josh Niland's John Dory tagine
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[...]
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 cooked over fire or even refined by serving as a[...]"
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 loose sauce and roast peppers – like a bad Jackson Pollock in 3D form.
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 zingy, fragrant flavour of the lemons.
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.
Recipe: Zoe Alakija's suya-battered vegetable kebabs
After my dad finished work, my family would meet at the Ibadan polo club for a[...]
Recipe of the week: Raymond Blanc's mussel and saffron risotto
Mussels and saffron are united harmoniously in this classic risotto. There’s no need for that constant[...]
Recipe of the week: Petersham Nurseries' pear and walnut upside-down tart
Many people shy away from making caramel, but there’s really nothing to fear. The trick is[...]
Recipe of the week: Elizabeth Haigh's 'Asam Ikan Pedas’ – fish curry
This is a classic Nonya dish, traditionally made with fish steaks. It has lots of gravy with hot and sour notes, so you need a fish that can stand up to this."
Recipe of the week: Yoshihiro Imai's squid, peas and wasabi flowers
Tender squid arrive in Tsuruga Bay in the beginning of spring and are a wonderful seasonal treat.
Recipe of the week: Clam and chorizo pasta with parsley gremolata
I love cooking with clams! They are easy to prepare, really meaty and delicious in pasta!
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