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.
Book review: Ciudad de México by Edson Diaz-Fuentes
Ciudad de México is the first book from chef Edson Diaz-Fuentes, who owns Mexican restaurant Santo Remedio in London Bridge with his wife Natalie.
Recipe: tagliatelle with courgette, mint and basil by Mateo Zielonka
This is a dish that reminds me of my friend, neighbour and keen gardener, Steve.
Recipe: Zoe Alakija's suya-battered vegetable kebabs
After my dad finished work, my family would meet at the Ibadan polo club for a[...]
Recipe of the week: Whole burnt aubergine with charred egg yolk, tahini and chilli sauce
This is the essence of our food, distilled into a single dish.
Recipe of the week: Raymond Blanc's mussel and saffron risotto
Mussels and saffron are united harmoniously in this classic risotto. There’s no need for that constant[...]
Recipe of the week: Petersham Nurseries' pear and walnut upside-down tart
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
This is a classic Nonya dish, traditionally made with fish steaks. It has lots of gravy with hot and sour notes, so you need a fish that can stand up to this.
Recipe of the week: Yoshihiro Imai's squid, peas and wasabi flowers
Tender squid arrive in Tsuruga Bay in the beginning of spring and are a wonderful seasonal treat.
Bidfood puts health and wellness onto menus
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
I love cooking with clams! They are easy to prepare, really meaty and delicious in pasta!
Recipe of the week: Sour cherry cheesecake
Sour cherries are a prized ingredient in Turkey and here I’ve paired the sharp, tangy fruit[...]
Recipe of the week: lentil and basmati kichri with burnt aubergine relish
By Vivek Singh
Recipe: Ross Dobson's lamingtons
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'
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
Known in Italy as sformato di zucca, this dish was one of the first I mastered more than 30 years ago, when I was an apprentice at Chez Max in Surbiton.
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