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Recipe: Connemara mountain lamb with beetroot

29 March 2022 by

A recipe from Rekindling the Fire: Food and the Journey of Life by Martin Ruffley and Anna King

Sector

Recipe: Octopus stew, Ribeira do Chão style from Portugal: The Cookbook

24 March 2022 by

An unusual pairing of octopus and cinnamon made delicious in this Ribeira do Chão style stew

Recipe: Kimchi stew with pork from The Gluten-Free Cookbook Sector

Recipe: Kimchi stew with pork from The Gluten-Free Cookbook

21 March 2022 by
Recipe: Pamela Yung’s mozzarella in carrozza from The Female Chef Sector

Recipe: Pamela Yung’s mozzarella in carrozza from The Female Chef

18 March 2022 by
Recipe of the week: Buckwheat, lime and herb salad, larb style Chef

Recipe of the week: Buckwheat, lime and herb salad, larb style

24 February 2022 by
Recipe of the week: Wood pigeon pâté Chef

Recipe of the week: Wood pigeon pâté

09 February 2022 by

Recipe of the week: Chicken and potato terrine, hen of the woods and pea salad, truffle mayonnaise Chef

Recipe of the week: Chicken and potato terrine, hen of the woods and pea salad, truffle mayonnaise

27 January 2022 by

This is a lovely way to use up any cooked chicken meat. Instead of roasting the[...]

Recipe of the week: Spring pie Chef

Recipe of the week: Spring pie

20 January 2022 by

This vegan pie from Bettina Campolucci-Bordi's Celebrate has the flavours of a spring quiche, without the[...]

Recipe of the week: Cauliflower burger with spicy mayo, slaw and mango chutney Chef

Recipe of the week: Cauliflower burger with spicy mayo, slaw and mango chutney

13 January 2022 by

This one is just mind-blowing: indescribable flavas that leave you lost for words!

Recipe of the week: twice-cooked duck with mandarin sauce by Neil Perry Chef

Recipe of the week: twice-cooked duck with mandarin sauce by Neil Perry

06 January 2022 by

I love the Chinese use of multiple cooking methods. Here the initial steaming or poaching of[...]

Chef

Recipe of the week: rose and pistachio little buns from Baking with Fortitude by Dee Rettali

At Fortitude, I top these rosewater-flavoured buns with organic dried rose buds from the Merzouga valley in Morocco. I have visited this region on many occasions, where you are always greeted by the heady floral smell of organic roses."

10 December 2021 by
Recipe of the week: winter fattoush and tamarind-glazed short rib Chef

Recipe of the week: winter fattoush and tamarind-glazed short rib

01 December 2021
by

This dish is a real feast of contrast. If you have time, cook the ribs low and slow on a barbecue for an extra level of smoky flavour.

Recipe of the week: Cornish briam by Rick Stein Chef

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.

Recipe: Josh Niland's John Dory tagine 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: almond butter biscuits from The Climate Change Cookbook Recipes

Recipe: almond butter biscuits from The Climate Change Cookbook

12 August 2021 by

An excellent vegan biscuit which keeps for a week in an airtight tin. If you can’t[...]

Recipe: Daniel Galmiche's pan-fried cod loin with white bean purée and garlic crisps Recipes

Recipe: Daniel Galmiche's pan-fried cod loin with white bean purée and garlic crisps

05 August 2021 by

When cod is really fresh (and line-caught if possible), you can see a small rainbow on[...]

Recipe: Tom Kerridge's umami mushroom and halloumi burgers Recipes

Recipe: Tom Kerridge's umami mushroom and halloumi burgers

29 July 2021 by

These super-juicy mushroom burgers are packed full of big umami flavours.

Recipes

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

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. "

22 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

Monkfish, or ‘lotte’ in French, is known as the poor man’s lobster. It is a delicious, robust and wonderful ingredient that I love to cook and eat. It works so well with bolder flavours, such as curries, or can be[...]

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 loose sauce and roast peppers – like a bad Jackson Pollock in 3D form.

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