Tag: How To Make The Perfect

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How To Make… Farro Tart

Culminating with the release of a brand new free-standing steam oven, high-end home and kitchen appliance innovators Miele have teamed up with chefs Skye Gyngell and Marianne Lumb. Created using the new Miele steam oven, one of Australian chef Skye Gyngell’s recipes is for a sweet farro tart (farro is ...

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How To Make… Fermented Cauliflower Kombu Broth

Since opening in 2015, Flat Three has become renowned for a number of mind-blowing Japanese, Scandinavian and Korean-inspired dishes. The restaurant’s fermented cauliflower kombu broth, for instance, is delicious – available paired with poached sea bass. With patience, the recipe for that particular broth is fairly simple to recreate at ...

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How To Make… ‘Prawn Toast Revisited’

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 ...

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How To Make… Lasagnacini

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 ...

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How To Make… Scallops with Braised Ox Cheek

As the first in a series of new tasting menus, Roast Restaurant in Borough Market (famed for their roast dinners, unsurprisingly) ran a ‘Horn to Hoof’ menu throughout February. Using beef that’s exclusively sourced from Sussex-based farmers, the menu was devised by head chef Stuart Cauldwell not only to showcase ...

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How To Make The Perfect… Cod Verdure

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 ...

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How To Make The Perfect… Gamekeeper’s Pie

Celebrating great London food and the culinary philosophy of London’s leading airline to the USA - Delta -the airline’s lead chef Linton Hopkins has collaborated with James Lowe of Lyle's in Shoreditch. Showcasing the sort of meals available in business class on-board international flights, both chefs have worked on a number of ...

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How To Make The Perfect… Chocolate Truffle Cheesecake

Just in time for Christmas, truffle brand Monty Bojangles (named after the founder’s pet cat) have teamed up with Michelin starred Chef Mark Sargeant to create a range of chocolate-focused desserts and snacks. This week’s recipe, ‘Cookie Moon Cheesecake’, uses Monty Bojangles’ Cookie Moon truffles, made with buttery cookie chunks ...

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How To Make The Perfect… Desi Chicken Curry

Unlike many other curries, Desi chicken curry requires the chicken to be fried for a while before any liquid is added. Traditionally, the dish is made with the Desi chickens native to India, which are free-range and generally expensive in comparison to more standard broiler chickens. Desi chickens are difficult ...

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How To Make The Perfect… Cinnamon Buns

With ‘Cinnamon Bun Day’ taking place this week (4th October), the best way to celebrate is by making your own buns at home. This classic Scandinavian recipe from Bronte Aurell, owner of ScandiKitchen and author, is a great place to start - taken from ‘The ScandiKitchen’ cookbook. “We like this ...

How To Make The Perfect… Mussels Mouclade

How To Make The Perfect… Mussels Mouclade

A lesser known sibling of moules marinière - mussels mouclade is a classic French dish cooked similarly, yet traditionally using a lightly curried sauce, instead of one with a tomato base. “Inspired by a lifetime of the love and appreciation of seafood”, Ondine is a seafood restaurant based in Edinburgh’s ...

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How To Make The Perfect… Melon Sorbet

Struggling to cool down and stay refreshed this summer? Focusing on dishes that highlight beautiful seasonal produce at her restaurant in Notting Hill – Chef Marianne Lumb’s melon sorbet combines two of the world’s most famously revitalising edibles. “The melons are at their peak in the summer, find the nicest ...

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How To Make The Perfect… BBQ Honey & Mustard Chicken

By Jonathan Hatchman, Food Editor, @TLE_Food Providing carefully selected groceries and delivering them straight to your front door, Marley Spoon is a recipe box company that delivers delicious, balanced recipes with all of the necessary ingredients to cook at home, served in exact measurements as to avoid food waste. Beginning ...

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How To Make The Perfect… Fish Paturi

By Jonathan Hatchman, Food Editor, @TLE_Food Though there are many brilliant Indian restaurants open across London, Calcutta Street is set to bring a Bengali home dining experience like no other to Fitzrovia this month. Opening in an area that’s home to so many new restaurants, Calcutta Street is the first ...

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How To Make The Perfect… Kangaroo Tartare

By Jonathan Hatchman, Food Editor, @TLE_Food At the tail end of last year, Martin Williams – formerly Managing Director of Gaucho – opened his second solo restaurant. Following in the footsteps of the relatively new M Threadneedle Street, the restaurant space at the new M Victoria Street is split into ...

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How To Make The Perfect… Aubergine Moussaka

By Jonathan Hatchman, Food Editor, @TLE_Food Opened last year, Suvlaki is an Athenian Grill located in the heart of Soho, unsurprisingly specialising in Greek street food – Souvlaki. Set up by Greek celebrity chef Elias Mamalakis, the restaurant recently brought Alfred Prasad on board as consultant chef: having become the youngest ...

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How To Make The Perfect… Norwegian Cream Buns

By Jonathan Hatchman, Food Editor, @TLE_Food With the National day of Norway taking place this week (May 17th), few other celebratory recipes seem as fitting as Norwegian cream buns. Taken from Bronte Aurell, owner of The Scandikitchen café in Fitzrovia and author of The Scandikitchen cookbook, these ‘Skoleboller’ buns are ...

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How To Make The Perfect… ‘Backyard Burger’

By Jonathan Hatchman, Food Editor, @TLE_Food It’s no secret that MEATliquor have become extremely renowned for their burgers in recent, even in so far as inspiring colossal queues to form, in order to visit the no-reservations restaurant during peak times. With various outlets now open across the city, as well as branches ...

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How To Make The Perfect… Green Tea Ice Cream

Photo: www.t2tea.com By Jonathan Hatchman, Food Editor, @TLE_Food For hundreds of years, tea has been a central component of British life. However, it’s only more recently that the UK has witnessed a boom in popularity of various green teas – and Japanese Matcha, in particular, has become remarkably popular used ...

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How To Make The Perfect… Buckwheat Waffles

By Jonathan Hatchman, Food Editor, @TLE_Food It seems as though just about everything at present has its own assigned, celebratory day – especially within the world of food and drink. Waffles, however, have become so popular that World Waffle Day is celebrated twice with each passing year. The first of ...

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How To Make The Perfect… Meatballs

By Jonathan Hatchman, Food Editor, @TLE_Food With the constant increase in the popularity of underground pop-up restaurants and supper clubs in London, one that’s often caught our attention is ‘My Home From Umbria’ – an immersive Italian dining experience from Chef Assia Rosica. Having enjoyed some great acclaim in recent ...