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Chef

Tom Kemble of the Pass at South Lodge shares a pumpkin masterclass

19 February 2020 by

South Lodge’s Tom Kemble is keeping pumpkin season alive long past Halloween, creating three separate dishes inspired by winter squash. Michael Raffael finds out more

Recipes

Recipe: Cauliflower soup with saffron, lime and edamame

06 February 2020 by

The high notes here are saffron, lime and coconut, set in a limpid creamy white cauliflower soup.

Recipe of the week: chocolate macarons with fleur de sel Recipes

Recipe of the week: chocolate macarons with fleur de sel

30 January 2020 by
Recipe of the week: tarte Maman Blanc Recipes

Recipe of the week: tarte Maman Blanc

23 January 2020 by
Recipe: Tom Kerridge's monkfish and coconut curry Recipes

Recipe: Tom Kerridge's monkfish and coconut curry

26 December 2019 by
Recipes

Recipe: Strip steak with Worcestershire from South, by Sean Brock

19 December 2019 by

Masterclass: Festive pheasant with Aaron Patterson of Hambleton Hall Chef

Masterclass: Festive pheasant with Aaron Patterson of Hambleton Hall

18 December 2019 by

‘Tis the season to eat pheasant, and head chef Aaron Patterson at Hambleton Hall has three[...]

Recipes

Recipe: Marcus Wareing's Parmesan, oregano and onion baked pumpkin

12 December 2019 by

Marcus Wareing shares a recipe from his new book Marcus Everyday

Recipes

Recipe of the week: Quality Chop House's roast cod, trotter tortellini, baked onion

05 December 2019 by

This is a technically challenging dish and you’ll need patience to braise and then meticulously pick[...]

Recipe: Braised tripe, red wine and shallots Archive

Recipe: Braised tripe, red wine and shallots

22 November 2019 by

Fergus has often commented on how many chefs he has come across who, like him, have[...]

Chef

Book review: The Book of St John

You know what you’re going to get when you open up The Book of St John – a sermon on Fergus Henderson’s cuisine of unpretentious and unbridled flavours, laid down on gilded pages. But, just like the restaurant, its chefs and its food, that doesn’t stop you being surprised, inspired[...]"

22 November 2019 by
Recipe: the crunchy part of the lasagne by Massimo Bottura Recipes

Recipe: the crunchy part of the lasagne by Massimo Bottura

31 October 2019
by

Recipes

Recipe: Shiitake mushroom, caramelised onion and chickpea bake with Swiss chard

24 October 2019
by

Preheat the oven to 190°C. Warm a large frying pan over medium-high heat and pour in one tablespoon of the oil.

Recipe: Black Forest gâteau Recipes

Recipe: Black Forest gâteau

17 October 2019 by

Recipe taken from Casa Cacao, by Jordi Roca and Ignacio Medina

Recipe: rabbit, birch tea, by Frances Atkins Recipes

Recipe: rabbit, birch tea, by Frances Atkins

03 October 2019 by

Wild rabbit is an economical and incredibly versatile ingredient with a highly sought after, rich but[...]

Chef

Book review: Glorious Game

03 October 2019 by

The beginning of the game season has been marked in Britain for centuries with the first[...]

Book review: Modern Sourdough Chef

Book review: Modern Sourdough

26 September 2019 by

Popular wisdom has always held that the success of hot-section chefs comes from personal ingenuity, while[...]

Chef

Masterclass: the Harwood Arms' Sally Abé presents a modern trifle

At the Harwood Arms, London’s only Michelin-starred gastropub, head chef Sally Abé puts locality and seasonality at the top of the menu"

12 September 2019 by
Recipes

Recipe: King George whiting Kiev

12 September 2019
by

Growing up, chicken Kiev was always seen as a fancy dinner option and not eaten very often.

Recipes

Recipe of the week: Sumac duck, chicory, celeriac and pomegranate

29 August 2019
by

Serves 4

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