Recipes

Opened earlier this year at POP Brixton, duck duck goose is a Cantonese canteen inspired by chef and owner Oli Brown’s travels to Hong Kong. Having already become renowned for their ‘Prawn Toast Revisited’ – this week’s recipe will make it impossible to look at the classic appetiser in the same way, ever again. “I’ve shamelessly stolen this dish from Ho Lee Fook in Hong Kong; they’ve done it so well, although I've adapted it slightly. I’m not the biggest...

According to the results of a survey held by Hen Heaven this year – a website dedicated to Hen Party ideas, the Mojito has overtaken the Piña Colada as the UK’s favourite cocktail. Perhaps thanks to the increase in number of bars serving ‘Mojitos’ that would work as a reasonable toothpaste substitute, the Mojito we’re used to in the UK is somewhat repugnant. Fortunately, just in time for spring, Ichiryu (the Hakata Udon House owned by The Japan Centre Group)...

Ideal for spring, this week’s recipe from Andy Oliver (Head Chef of critically acclaimed Som Saa) in collaboration with Singha Beer is completely vegetarian. A Thai aubergine salad with soft boiled eggs and roasted rice powder, the dish is healthy and quick to prepare – ready in just 30 minutes. In addition, the flavours of this dish are perfectly paired with Singha Beer, brewed using a blend of sweet, earthy and spicy flavours to complement Thai cuisine. “This is a...

With such a boom in e-commerce, is the future of Master Butchery really as depressing as we're often informed? Royal Warrant-awarded online meat suppliers Donald Russell champion Master Butchery and lesser-known cuts of meat. It’s a curiously warm Tuesday morning on the brink of winter rolling aside for spring to frolic on to the scene like a new born lamb, and there’s a knock at the door. A man carrying a polystyrene container almost as big as a chest freezer...

While some chefs’ signature dishes are unsightly culinary car-crashes, others are actually quite enjoyable. Jacob Kenedy’s (owner of Bocca di Lupo, Gelupo and VICO) signature - ‘lasagnacini’, for instance, is a playful hybrid between two Italian classics: lasagna and arancini – deep-fried risotto balls. Available at VICO in Soho, which was recently awarded a Bib Gourmand in the 2017 Michelin Guide, the dish is also possible to recreate at home thanks to this week’s featured recipe. This recipe makes about...

Head to your butcher and pick up a beautiful dry aged sirloin, and then place it straight onto the coals on your BBQ.... Eh?.... What did you say?? Yes cooking straight on the coals is definitely a wonderful way of cooking, but it takes some nerves to just pop your steak straight onto the coals...most people ask...won't it burn? Won't it get gritty or ashy? Well the answer to these is no....the reason is a little science, and using good...

Just beneath Sosharu restaurant in Clerkenwell, 7 Tales bar is part of Jason Atherton’s Social Company, which offers a constantly changing cocktail menu of drinks created by bartender Robyn Wilkie. Typically simplistic and influenced by Japanese culture, using Japanese ingredients, the bar’s drinks list generally features a selection of 10-12 cocktails. 7 Tales’ homage to St Patrick’s Day, for instance, combines Irish Jameson whiskey with Japanese Midori liqueur, Asahi lager, yuzu juice and coconut water. The drink is available at...

Just in time for the spring, Mr Fogg’s in Mayfair has teamed up with Old Forester – America’s first bottled bourbon – to create a bespoke cocktail, ‘Old Kentucky Spiced’. A heavily-themed bar that’s based around the adventures of Phileas J. Fogg, the protagonist of Jules Verne’s classic ‘Around The World in 80 Days’, the team at Mr Fogg’s have created the cocktail, which will be available for a limited time. The drink has a whisky base of Old Forester...

In 2015, it was reported that more than 300 million portions of fish and chips are eaten in Britain each year, with cod being the most popular choice, by far. Battered fish, is fine – but with such rapidly depleting stocks of cod, it’s difficult to understand why so many of us traditionally eat it, almost religiously, each Friday night. Let’s be honest, more than 99 per-cent of us would struggle to tell the difference between a tranche of battered...