Recipes
Recipe: pan-fried branzino with tahini-onion sauce, from The Arabesque Table
Samak bi tahini is a very common dish across the Levant, especially in coastal towns, where fish fillets are placed in an onion and tahini sauce and baked in the oven.
Recipe: Hawksworth's 48-hour beef short ribs, compressed melon, black pepper jam, green papaya salad
Beef short ribs are such a great application for sous vide cooking. You get very little moisture loss so the meat turns out incredibly juicy.
Recipe of the week: Katarica curry
Recipe of the week: Kid goat, crown prince squash and blackberry
Book review: Recipes for Heroes
Recipe for roasted venison breast with mint sauce
The breast of a venison is one of those parts that normally gets minced or ground[...]
Book review: Cook, Eat, Repeat by Nigella Lawson
The title of Nigella Lawson’s latest cookbook recognises what she describes as the “Sisyphean drudgery” cooking[...]
Recipe of the week: Nigella Lawson's toasted marshmallow and rhubarb cake
This is a relatively new addition to my rhubarb repertoire, but it has been heavily in[...]
Recipe: the Seafood Shack's creamy hake risotto with roasted butternut squash
This is probably one of Kirsty’s favourite dishes in the Shack. It goes really well with[...]
Recipe of the week: Hoth Dome (coconut mousse meringue dome with lychee gelée)
Created by George Lucas in 1977, Star Wars is one of the world’s most popular science fiction universes. "
Book review: Great British Vegan, by Aimee Ryan
Veganuary may not be at the top of every chef’s mind this month, with many kitchens limited to takeaway or delivery, or closed altogether.
Recipe of the week: Aimee Ryan's veggie wellington
Taken from Great British Vegan, by Aimee Ryan (White Lion Publishing, £20)
Recipe of the week: Gizzi Erskine's celeriac cordon bleu
On trying to remember if I’d ever actually eaten a ‘cordon bleu’ in a restaurant, I[...]
Book review: Restore: A Modern Guide to Sustainable Eating by Gizzi Erskine
Gizzi Erskine’s latest book, Restore, focuses on practical steps and advice on cooking more sustainably in[...]
Recipe of the week: mince pie tarts with miso white chocolate ganache
Taken from A Life Kitchen Christmas by Ryan Riley and Kimberley Duke.
Book review: 'A Life Kitchen Christmas' by Ryan Riley and Kimberley Duke
Nearly 1,000 people are diagnosed with cancer every day in the UK.
Recipe: Tim Hayward's mince on toast
Recently, in a very fashionable bar somewhere in New York, a young man with a beard offered me a ‘loose meat, smash burger’. "
Recipe: Slow-cooked beef cheek with soft polenta, crispy shallots and Parmesan, from The Bull & Last
Soft, rich, sticky and creamy, and perfect for when there’s a chill in the air. Cook the beef cheeks in advance – the day before serving, if you like. You can make the crispy shallots ahead of time, too.
Recipe: Bill Granger's chilli miso salmon with hot and sour eggplant
This is my variation on the classic miso-marinated cod from the wonderful Nobu restaurants, plus an attempt to make (my favourite) eggplant more interesting for my family.
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