Recipes

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.

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 cold beer and a plate of suya: a spicy meat kebab, cooked over firewood and rubbed in suya spice (a traditional peanut-based spice mix,[...]

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[...]

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: 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.

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

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[...]

Recipe: pan-fried branzino with tahini-onion sauce, from The Arabesque Table Recipes

Recipe: pan-fried branzino with tahini-onion sauce, from The Arabesque Table

18 March 2021 by

Samak bi tahini is a very common dish across the Levant, especially in coastal towns, where[...]

Recipe: Hawksworth's 48-hour beef short ribs, compressed melon, black pepper jam, green papaya salad Recipes

Recipe: Hawksworth's 48-hour beef short ribs, compressed melon, black pepper jam, green papaya salad

11 March 2021 by

Beef short ribs are such a great application for sous vide cooking. You get very little[...]

Recipe of the week: Katarica curry Recipes

Recipe of the week: Katarica curry

04 March 2021 by

This aubergine curry is a crowd favourite at Eat Offbeat. The aubergine slices need to sweat[...]

Book review: Recipes for Heroes Chef

Book review: Recipes for Heroes

25 February 2021

Once again, hospitality has shown its incredible generosity during this pandemic in producing another cookbook for a good cause.

Recipe of the week: Persian-style baked salmon with fragrant rice and fresh herbs Recipes

Recipe of the week: Persian-style baked salmon with fragrant rice and fresh herbs

18 February 2021

I love the stews and rice dishes of Iranian cuisine, famous for their layered flavours and textures and generous use of fresh herbs and spices.

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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