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Recipes

Recipes

Recipe: Thomas Keller's leeks vinaigrette, pain de campagne and black winter truffle ravigote

12 November 2020 by

This is a bistro classic we all love, one of our favourite salads.

Chef

Book review: Fäviken: 4015 Days, Beginning to End, by Magnus Nilsson

05 November 2020 by

Why would anyone write a book about a closed restaurant? And who would want to read it?’ That’s the question chef and author Magnus Nilsson poses in his fifth book, and the second about his restaurant Fäviken, which closed in[...]

Book review: Wines & Recipes, by Raul Diaz Chef

Book review: Wines & Recipes, by Raul Diaz

29 October 2020 by
Book review: Stark, by Ben and Sophie Crittenden Chef

Book review: Stark, by Ben and Sophie Crittenden

15 October 2020 by
Recipe: Glynn Purnell's Orkney scallop with sauce Bordelaise Recipes

Recipe: Glynn Purnell's Orkney scallop with sauce Bordelaise

08 October 2020 by
Book review: There and Back Again: A Purnell’s Journey, by Glynn Purnell Chef

Book review: There and Back Again: A Purnell’s Journey, by Glynn Purnell

08 October 2020 by

Recipe: Meera Sodha's parsnip and carrot mulligatawny soup, from Miranda York's Food Almanac Recipes

Recipe: Meera Sodha's parsnip and carrot mulligatawny soup, from Miranda York's Food Almanac

01 October 2020 by

Like kedgeree and curry, mulligatawny is part of the culinary legacy of the Raj, a cultural[...]

Book review: The Food Almanac, by Miranda York Chef

Book review: The Food Almanac, by Miranda York

01 October 2020 by

The Food Almanac is the first title from Miranda York, food writer and the founder of[...]

Recipe: Calum Franklin's hot pork pie Recipes

Recipe: Calum Franklin's hot pork pie

24 September 2020 by

Taken from The Pie Room by Calum Franklin

Book review: The Pie Room by Calum Franklin Chef

Book review: The Pie Room by Calum Franklin

24 September 2020 by

Calum Franklin, the Michelangelo of pastry, has written one of the most highly anticipated cookery books[...]

Chef

Book review: The Sourdough School: Sweet Baking, by Vanessa Kimbell

During lockdown it was impossible to get away from photos on Instagram of chefs and amateurs alike trying their hand at sourdough, which makes the publication of The Sourdough School: Sweet Baking particularly well-timed."

17 September 2020 by
Recipe: brioche from The Sourdough School: Sweet Baking Recipes

Recipe: brioche from The Sourdough School: Sweet Baking

17 September 2020
by

Taken from The Sourdough School: Sweet Baking by Vanessa Kimbell

Book review: Ottolenghi Flavour Chef

Book review: Ottolenghi Flavour

10 September 2020
by

“I have never been shy about my love of vegetables,” says Yotam Ottolenghi in the introduction to Flavour.

Recipe: Luminary Bakery's rye, pear and cardamom financiers with pistachios Recipes

Recipe: Luminary Bakery's rye, pear and cardamom financiers with pistachios

03 September 2020 by

Taken from Rising Hope: Recipes and Stories from Luminary Bakery, by Rachel Stonehouse and Kaila H[...]

Book review: Rising Hope: Recipes and Stories from Luminary Bakery, by Rachel Stonehouse and Kaila H Johnson Chef

Book review: Rising Hope: Recipes and Stories from Luminary Bakery, by Rachel Stonehouse and Kaila H Johnson

03 September 2020 by

Luminary is a London-based bakery on a mission to empower some of the UK’s most disadvantaged[...]

Recipe: Niklas Ekstedt's wild duck confit and overnight-baked cabbage Recipes

Recipe: Niklas Ekstedt's wild duck confit and overnight-baked cabbage

27 August 2020 by

Taken from Ekstedt: The Nordic Art of Analogue Cooking, by Niklas Ekstedt

Book review: Ekstedt: The Nordic Art of Analogue Cooking, by Niklas Ekstedt Chef

Book review: Ekstedt: The Nordic Art of Analogue Cooking, by Niklas Ekstedt

27 August 2020 by

Cooking on a wood-fuelled fire inspires romantic notions of flames licking towards the skies while a[...]

Recipes

Recipe of the week: Carole Bamford's sardines on toast with tomato, basil and caper relish

Taken from A Love for Food, by Carole Bamford."

20 August 2020 by
Book review: A Love for Food, by Carole Bamford Chef

Book review: A Love for Food, by Carole Bamford

20 August 2020
by

Gloucestershire farm Daylesford has developed a reputation for seasonality and sustainability, driven by its founder, Carole Bamford, who has championed organic methods for some 40 years.

Recipe of the week: Shelina Permalloo’s Mauritian mutton curry Recipes

Recipe of the week: Shelina Permalloo’s Mauritian mutton curry

13 August 2020
by

Mutton is a wonderfully rich meat that can handle a lot of spices and chilli really well. This is the dish that I cooked in the final of MasterChef.

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