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Recipe of the week: Cornish briam by Rick Stein

14 October 2021 by

The thought behind this recipe was to come up with a dish that uses all the vegetables currently grown by the farmers who supply our restaurants in late August.

Recipes

Recipe: Josh Niland's John Dory tagine

19 August 2021 by

To make the tagine paste, blitz all the ingredients in a blender until completely smooth.

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

Monkfish, or ‘lotte’ in French, is known as the poor man’s lobster. It is a delicious,[...]

Recipe: Ed Smith's many chilli pepper squid Recipes

Recipe: Ed Smith's many chilli pepper squid

01 July 2021 by

This is a messy pile of mouth-tingling deliciousness, with pieces of charred squid interspersed with a[...]

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

Unlike similar puddings that use flours for thickening, this very simple posset-style pudding really showcases the[...]

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 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

Mussels and saffron are united harmoniously in this classic risotto. There’s no need for that constant stirring. Instead, the rice is stirred towards the end of the cooking time to activate the starches – a trick you can use with[...]

Recipe of the week: Petersham Nurseries' pear and walnut upside-down tart Recipes

Recipe of the week: Petersham Nurseries' pear and walnut upside-down tart

20 May 2021

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 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[...]

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[...]

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: Ross Dobson's lamingtons Recipes

Recipe: Ross Dobson's lamingtons

08 April 2021

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

Recipe of the week: drunken pigeon from Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs Chef

Recipe of the week: drunken pigeon from Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs

01 April 2021

By Daniel Calvert, from Belon in Hong Kong. Chosen by May Chow.

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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