Recipe
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 in knowing when to stir – and when not to.
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: Sour cherry cheesecake
Recipe: Ross Dobson's lamingtons
Recipes for lamingtons start to appear just before the forming of the Federation in 1901, with[...]
Recipe of the week: drunken pigeon from Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs
By Daniel Calvert, from Belon in Hong Kong. Chosen by May Chow.
Recipe: Hawksworth's 48-hour beef short ribs, compressed melon, black pepper jam, green papaya salad
Beef short ribs are such a great application for sous vide cooking. You get very little[...]
Recipe of the week: Katarica curry
This aubergine curry is a crowd favourite at Eat Offbeat. The aubergine slices need to sweat[...]
Recipe of the week: Kid goat, crown prince squash and blackberry
By Harriet Mansell at Robin Wylde."
Book review: Recipes for Heroes
Once again, hospitality has shown its incredible generosity during this pandemic in producing another cookbook for a good cause.
Recipe of the week: Persian-style baked salmon with fragrant rice and fresh herbs
I love the stews and rice dishes of Iranian cuisine, famous for their layered flavours and textures and generous use of fresh herbs and spices.
Recipe for roasted venison breast with mint sauce
The breast of a venison is one of those parts that normally gets minced or ground[...]
Recipe of the week: Nigella Lawson's toasted marshmallow and rhubarb cake
This is a relatively new addition to my rhubarb repertoire, but it has been heavily in[...]
Recipe: the Seafood Shack's creamy hake risotto with roasted butternut squash
This is probably one of Kirsty’s favourite dishes in the Shack. It goes really well with[...]
Recipe: Slow-cooked beef cheek with soft polenta, crispy shallots and Parmesan, from The Bull & Last
Soft, rich, sticky and creamy, and perfect for when there’s a chill in the air. Cook[...]
Recipe: Thomas Keller's leeks vinaigrette, pain de campagne and black winter truffle ravigote
This is a bistro classic we all love, one of our favourite salads. "
Recipe: Magnus Nilsson's carefully boiled trout, bog butter and porridge of lichens prepared in lye
The dish ended up doing exactly what I had hoped. To add complexity and reinforce the aroma of the butter, and the feeling of the forest, we ended up seasoning the fish with more of those same plants.
Recipe: Raul Diaz's mussel soup, paired with Verdelho
Serves 2.
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