Recipes
Recipe of the week: Chicken and potato terrine, hen of the woods and pea salad, truffle mayonnaise
This is a lovely way to use up any cooked chicken meat. Instead of roasting the legs, you can use up the meat that’s left over from a roast chicken.
Recipe of the week: Spring pie
This vegan pie from Bettina Campolucci-Bordi's Celebrate has the flavours of a spring quiche, without the animal products
Recipe of the week: Cauliflower burger with spicy mayo, slaw and mango chutney
Recipe of the week: twice-cooked duck with mandarin sauce by Neil Perry
Recipe of the week: rose and pistachio little buns from Baking with Fortitude by Dee Rettali
Recipe of the week: winter fattoush and tamarind-glazed short rib
Global cuisines and British staples lead 2022 top trends
Operators must balance niche cuisines with British food and produce to entice customers in 2022 and[...]
Recipe of the week: roast avocado and chicken with nduja butter
I am quite fortunate to have amazing chefs visit the house often, one of whom is[...]
Recipe of the week: Cornish briam by Rick Stein
The thought behind this recipe was to come up with a dish that uses all the[...]
Diners will expect all the trimmings at Christmas despite supply challenges
Diners will still be expecting all the trimmings at Christmas despite pressures on supplies, according to[...]
Recipe of the week: fried apple pie bites from 'Cook As You Are' by Ruby Tandoh
These are like something from a sweet-toothed fever dream: apple slices rolled in butter, cinnamon and brown sugar, then enrobed in spring roll wrappers and deep-fried."
Recipe of the week: Aubergine confit with red rice miso vinaigrette, figs, wild blackberries, shiitake mushrooms, bee pollen and aromatic herbs
Serves 6 Recipe from Septime
Recipe: Palachinki so praz (leek pancakes)
This is such an impressive dish to serve to guests. My Aunt Niki would often make it for us when we visited, and it was much anticipated.
Recipe: Ollie Dabbous' tartiflette
Tartiflette is a French mountain dish of potatoes with bacon, onions, cream and a whole Reblochon[...]
Recipe: ground rice pudding from Middle Eastern Sweets
Embodying everything that’s special about Lebanese hospitality, this comforting milk pudding is both rich and nutty[...]
Recipe: Aperol granita and blood orange sorbet from Gelupo Gelato
Aperitivo time – and the omnipresent spritz – is the Veneto’s gift to the world. You[...]
Recipe: Josh Niland's John Dory tagine
To make the tagine paste, blitz all the ingredients in a blender until completely smooth.
Recipe: almond butter biscuits from The Climate Change Cookbook
An excellent vegan biscuit which keeps for a week in an airtight tin. If you can’t find almond butter in the shops, it can easily be made at home: see the recipe below."
Recipe: Daniel Galmiche's pan-fried cod loin with white bean purée and garlic crisps
When cod is really fresh (and line-caught if possible), you can see a small rainbow on the flesh. There’s no better way to cook this lovely cod than to pan-fry it.
Recipe: Tom Kerridge's umami mushroom and halloumi burgers
These super-juicy mushroom burgers are packed full of big umami flavours.
Jacobs Media 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.
© {{year}} All rights reserved. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU.
Ad Blocker detected
We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.