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Recipes

Recipes

Recipe: Mitch Tonks' ceviche of salmon, dill and celery

22 July 2021 by

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.

Chef

Book review: Ciudad de México by Edson Diaz-Fuentes

15 July 2021 by

Ciudad de México is the first book from chef Edson Diaz-Fuentes, who owns Mexican restaurant Santo Remedio in London Bridge with his wife Natalie.

Recipe: French toast with agave, cacao nibs and bacon Recipes

Recipe: French toast with agave, cacao nibs and bacon

15 July 2021 by
Recipe of the week: monkfish, Cornish chorizo and sun-blush tomatoes on rosemary skewers by Emily Scott Chef

Recipe of the week: monkfish, Cornish chorizo and sun-blush tomatoes on rosemary skewers by Emily Scott

08 July 2021 by
Recipe: Ed Smith's many chilli pepper squid Recipes

Recipe: Ed Smith's many chilli pepper squid

01 July 2021 by
Recipe: Ben Tish's Sicilian lemon cream with stewed mulberries Recipes

Recipe: Ben Tish's Sicilian lemon cream with stewed mulberries

24 June 2021 by

Recipe: tagliatelle with courgette, mint and basil by Mateo Zielonka Recipes

Recipe: tagliatelle with courgette, mint and basil by Mateo Zielonka

17 June 2021 by

This is a dish that reminds me of my friend, neighbour and keen gardener, Steve.

Recipe: Zoe Alakija's suya-battered vegetable kebabs Recipes

Recipe: Zoe Alakija's suya-battered vegetable kebabs

10 June 2021 by

After my dad finished work, my family would meet at the Ibadan polo club for a[...]

Recipe of the week: Whole burnt aubergine with charred egg yolk, tahini and chilli sauce Chef

Recipe of the week: Whole burnt aubergine with charred egg yolk, tahini and chilli sauce

03 June 2021 by

This is the essence of our food, distilled into a single dish.

Recipe of the week: Raymond Blanc's mussel and saffron risotto Recipes

Recipe of the week: Raymond Blanc's mussel and saffron risotto

27 May 2021 by

Mussels and saffron are united harmoniously in this classic risotto. There’s no need for that constant[...]

Recipes

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."

20 May 2021 by
Recipe of the week: Elizabeth Haigh's 'Asam Ikan Pedas’ – fish curry Recipes

Recipe of the week: Elizabeth Haigh's 'Asam Ikan Pedas’ – fish curry

13 May 2021
by

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 Recipes

Recipe of the week: Yoshihiro Imai's squid, peas and wasabi flowers

06 May 2021
by

Tender squid arrive in Tsuruga Bay in the beginning of spring and are a wonderful seasonal treat.

Bidfood puts health and wellness onto menus Products

Bidfood puts health and wellness onto menus

05 May 2021 by

Foodservice provider Bidfood has hosted a virtual advice session for operators as they prepare to welcome[...]

Recipe of the week: Clam and chorizo pasta with parsley gremolata Recipes

Recipe of the week: Clam and chorizo pasta with parsley gremolata

29 April 2021 by

I love cooking with clams! They are easy to prepare, really meaty and delicious in pasta!

Recipe of the week: Sour cherry cheesecake Recipes

Recipe of the week: Sour cherry cheesecake

22 April 2021 by

Sour cherries are a prized ingredient in Turkey and here I’ve paired the sharp, tangy fruit[...]

Recipe of the week: lentil and basmati kichri with burnt aubergine relish Recipes

Recipe of the week: lentil and basmati kichri with burnt aubergine relish

15 April 2021 by

By Vivek Singh

Recipes

Recipe: Ross Dobson's lamingtons

Recipes for lamingtons start to appear just before the forming of the Federation in 1901, with many urban myths surrounding this iconic cake."

08 April 2021 by
Book review: 'Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs' Chef

Book review: 'Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs'

01 April 2021
by

What’s next for hospitality? It’s a question nobody can answer in these uncertain times. But thanks to Today’s Special, we do have an idea of what the future might be – or at least who might be the future –[...]

Recipe: Theo Randall's twice-baked squash and fontina soufflé Recipes

Recipe: Theo Randall's twice-baked squash and fontina soufflé

25 March 2021
by

Known in Italy as sformato di zucca, this dish was one of the first I mastered more than 30 years ago, when I was an apprentice at Chez Max in Surbiton.

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