Tag: How To Make

This salad recipe teams refreshing watermelon with feta: a vibrant summer salad that is also simple to recreate at home.

A gluten-free, vegan recipe for the classic dessert.

This is the Grande Dame of fish stews. It’s a riot of many fish, shellfish, ripe tomatoes, wild fennel and saffron, served in two parts. First comes the rich broth, with croutons and rouille, the spicy, garlicky, saffron-spiked mayonnaise, then the fish and potatoes cooked in the stock.

The recipe makes approximately 500g of delicious pesto which is more than you need for the mushrooms but you will definitely enjoy the rest of it during the week.

Something very savoury, almost meaty, that is achieved by first baking and then grilling and smoking the cauliflower. This is then paired with a rich unctuous cashew butter and offset by sweet/sharp caper and raisins to give it balance.

The prawns are, technically, the main draw, but never detract from the rich sauce, heavy with chilli and garlic.

Chef Gary Foulkes has shared the recipe for his mackerel tartare, embellished with oyster cream, green apple batons and shisho cress.

Durban, South Africa is the most Indian city outside of India by population, its local spin on curry famous in its own right for rich, meaty tomato sauces with extra chilli.

One dish that’s become an assured signature, however, is Caravan’s jalapeño cornbread, chipotle butter, coriander and lime - served in all of the group’s restaurants and available at breakfast, brunch and dinner.

Renowned for its green and black stripes on a skin which harbours tiny, untroublesome scales, flesh with meaty texture, and pungent flavour: British mackerel season is well on its way, with the migratory fish typically making their way to the south coast during spring and remaining until summer, before heading ...

Teaming steamed white asparagus with homemade jasmine honey; pine nut praline with a whisper of garlic; and fresh ricotta, the dish has an exceptional balance of both flavour and texture, worth every second of the preparation time.

A fresh take on the American-European classic.

In collaboration with Lucky Pilgrim, Yatai chef Angelo Sato has shared a hakata ramen katsu sando recipe.

As baking’s popularity soars, chef Tom Booton has shared the recipe for his ‘at home’ banoffee pie.

Also known as ngar kyaw chet, this fried fish curry recipe is simple to follow at home, using readily available ingredients, ready to eat in under an hour.

Coinciding with The Other Palace’s run of Toast – a stage adaptation of Nigel Slater’s best-selling memoir – the theatre’s resident restaurant, The Other Naughty Piglet, is serving a modern take on Nigel’s mother’s ‘surprisingly good’ rice pudding referenced in the show. Created by Joe Sharratt, Director and Head Chef ...

“At Shola our aim is to take you back to an era of simple, clean cooking, the way it has been done in our family kitchens for decades,” explains Aida Khan, speaking on the launch of her first restaurant. Joining the likes of Waka and The Athenian at White City ...

With Chinese New Year celebrations taking place this week, honouring the Year of the Pig, food will play a key role. And with xiao long bao – Shanghainese soup dumplings – having been the subject of much attention of late, Chinatown restaurant Plum Valley’s pork and crabmeat soup dumplings are ...

Literally meaning ‘my kitchen’, Meri Rasoi is an Indian cookery school run by food writer and cookery teacher Nidhi Verma. Having grown up in India, Nidhi Verma left a career in marketing to follow her passion for food by running cookery classes and publishing recipes on her website. Aiming to demystify Indian ...

Synonymous with Thanksgiving, pumpkin pie enjoyment needn’t be geographically confined to the USA. After all, it’s peak pumpkin season and we should enjoy it while it lasts. Opened in Camden Market earlier this year, Rudy’s Dirty Vegan Diner in the UK’s first 100 per cent vegan friendly diner, serving staples ...

Chef Jun Tanaka has introduced a new seasonal ‘Wild Pasta’ menu at his Michelin-starred restaurant, The Ninth, in Fitzrovia. Centered around wild British game and wild mushrooms, the menu is available for lunch and dinner from Monday to Saturday throughout the game and mushroom season, using game supplied by Vicars ...

Cake week returns to the Great British Bake Off this week, with biscuits having dominated last week’s new series premiere. While contestants will be faced with a signature challenge, alongside a complicated technical, Waitrose has shared a selection of its favourite cake recipes to inspire bakers across the country. A ...

Though Champagne and Prosecco continue to dominate the sparkling wine market, Spanish Cava is a reasonable alternative for summer. Made in the method traditionelle – following the same process as Champagne – Cava typically carries potent fruit aromas balanced with yeast notes and good acidity; thus making it refined, versatile ...

Fine dining is fine, but wholesome country cooking is the essence of French cuisine. Originating in the south of France, cassoulet is a quintessential Gallic dish, typically made with white beans, confit duck or goose and sausage. Michelin-starred Pascal Aussignac’s cassoulet follows the chef’s mother’s favourite recipe, comprising duck leg, Toulouse ...

Also known as ‘Greek doughnuts’ or ‘honey dumplings’, loukoumades are a traditional (exceptionally moreish) Greek dessert. Small balls of dough are deep-fried, adapting a crisp exterior and light, fluffy interior; typically dredged in honey before being finished with cinnamon, crushed walnuts or sesame seeds. Taking place this weekend (Saturday 23rd ...

Operating from The Kitchens at Spitalfields Market, Flank was one of the most exciting new openings of 2017. Alongside a prominent focus on beef (unsurprisingly), Flank also champions nose-to-tail cooking, challenging grim British stereotypes of offal. This beef nose-to-tail stew recipe, for instance, celebrates a selection of the cow’s under-loved ...

With over 1.5 million followers, BOSH! is the world’s largest and fastest-growing channel dedicated to vegan cookery. Founded in 2016 by school friends Henry Firth and Ian Theasby, BOSH!’s exponential success has lead the the publication of a vegan cook book (launched last week, April 19th), comprising 140 recipes for ...

Following the success of their Tart London catering company, established in 2012, Jemima Jones and Lucy Carr-Ellison have just released their debut cookbook – ‘A Love of Eating: Recipes by Tart London’. Featuring over 100 new recipes, the book features dishes spanning from breakfasts to simple one-pot dishes, through to salads and ...

Since opening last year, Stevie Parle’s Pastaio has become unsurprisingly popular. Part of a new breed of Italian-inspired restaurants; the simple pasta dishes are the main draw at Pastaio. All pasta is made on-site each day by the restaurant’s Pastai, handmade with some of the best ‘OO’ flour available and ...

Launched by best friends Dan Benjamins and Chef John Holland, The Habit opened its second restaurant last year. At the South London Gallery in Camberwell, The Habit’s second site continues to serve seasonally-led menus comprising simple, clean flavours, with a prominent focus on local ingredients. Coffee beans, for instance, are ...

A complete protein and wheat-free grain, quinoa (pronounced “keen-wah”) is still in vogue. Teamed with sweet potatoes and the last of the season’s fennel, Gopi Chandran - Executive Head Chef at Sopwell House – has shared a healthy, meat-free salad recipe, created with spring finally in sight. Deep within the ...

One of the year’s few national (insert food here) weeks worth getting excited about – British Pie Week begins on Tuesday 6th March. Since appearing on MasterChef in 2016, runners-up Billy and Jack have since teamed up to host a number of supper clubs and cooking experiences. Most recently, the ...

Celebrated since the 12th Century, St. David’s Day (or Dydd Gŵyl Dewi) commemorates Saint David, the Patron Saint of Wales. Falling on 1st March, the day is typically celebrated by wearing daffodils and leeks, and by eating traditional Welsh food. On the day, various parades also take place through Welsh ...

Inspired by the new talent of Tokyo’s vibrant food scene, Tokyo-based photographer Andrea Fazzari will release Tokyo New Wave next month. This luxe collection is filled with portraits, recipes and profiles on 31 chefs shaping the future of eating out in Tokyo. Here, the predominant focus is a generation of ...

Welcoming the Year of the Dog, Chinese New Year celebrations begin this weekend (with official London celebrations taking place on Sunday 18th February). Now celebrated by a fifth of the world’s population, Chinese New Year is a significantly important time for Chinese people, with food playing a vital role. Cooking ...

With Shrove Tuesday well on its way (13th February), the entire nation seems to have been captivated by a rapturous level of excitement for ‘pancake day’. Having developed immeasurably from the tradition of using leftover ingredients before the start of Lent; pancake day has become an important part of the ...

London's best Scottish restaurant - Mac & Wild - was born from a successful street food pop-up, with founder Andy Waugh having launched the restaurant's first permanent site at the end of 2015. A Scottish game restaurant in Fitzrovia with all meat sourced from the family’s game butchering business (Ardgay ...

Tying in with Blue Monday (today, 15th January) – allegedly the most depressing day of the year, according to an equation of factors including weather conditions, debt, failed new year’s resolutions and low motivational levels – Georgia Green of Georgia's Cakes has created a selection of uplifting cake recipes. Georgia’s ...

With each new year, countless New Year’s Resolutions are made. According to a recent YouGov survey, some of the most popular resolutions made by adults in New York include eating healthier, exercising more, saving money, and focusing on self care. Moreover, with additional push from initiatives such as Dry January ...

Drinking green tea has its health benefits, of course, but so many insoluble nutrients actually come from the tea leaves, which are wastefully discarded. Matcha – the world’s most potent green tea – however, is a powder of ground green tea leaves, whisked into hot water to brew tea. It’s ...

I know what you’re thinking: “Brains? No way - I’m not a zombie!” Of all the offal and lesser-loved cuts of meat available, brains are (granted) some of the least visually attractive: but they’re also some of the most delicious, when prepared properly. While grim, Westernised perception of offal is ...

Luxury ingredients are no longer exclusively concomitant with fine dining. Over the past five years, a huge rise in luxury comfort food has become impossible to overlook, with so many restaurants embellishing the globe’s most comforting “junk” food dishes with ingredients fit for the Monarchy. Amongst those dishes, truffles make ...

  One of three restaurants from the Gladwin Brothers, Rabbit focuses predominantly on “wild food”, most of which is either hunted or foraged. Still in season (at the time of writing), Rabbit’s Sussex grilled harissa aubergine recipe also features an Egyptian-inspired cinnamon dukkah spice mix, sunflower seed butter and salsa ...

An amalgamation of one of Britain’s best loved dishes and best loved alcoholic drinks, Manchester House chef Aiden Byrne has created ‘Gin Fish and Chips’. Celebrating the best of British gins and showcasing their versatility, this recipe uses super premium Liverpool Gin, which is mixed into the fish’s batter, alongside ...

Creator of the world-famous Cronut, Chef Dominique Ansel was awarded World’s Best Pastry Chef by 50 Best in Melbourne this year, has launched a second location in Tokyo and is about to open his first ever full-service restaurant in LA. Celebrating the first year anniversary of Dominique Ansel Bakery London last weekend, the chef has also shared ...