Wild rocket has a sharpness and heat to it that you just don’t get from freshly planted rocket seedlings. The wonderful creaminess of risotto mellows out the rocket’s bite. Serve with lots of Parmesan and a cri ... Read more
Usually relegated to sushi wrappers, the uses for seaweed are as myriad as the available species. At Inver, near Loch Fyne in Scotland, chef Pam Brunton incorporates them in a variety of ways, and demonstrates ... Read more
Mole comes from the Nahuatl word mol-li, which means salsa or sauce. Many think of mole poblano (or “the chocolate sauce”) as the only kind of mole, but there are hundreds of moles that vary widely in style.
It’s the most decorated fish restaurant in the UK with two Michelin stars, four AA rosettes and the top spot in the current Good Food Guide, and now Restaurant Nathan Outlaw has its own self-titled cookery book ... Read more
The publication of The Vinegar Cupboard could not be more timely. This staple ingredient is experiencing something of a culinary revival as the result of an upsurge of interest in fermentation, good gut health ... Read more
This recipe is based on a classic Greek octopus salad. Tender, meaty octopus is nestled upon salad leaves to serve as part of a mezze feast, or with the saffron-roasted potatoes and mayonnaise.