Tag: How To Make

The Other Naughty Piglets rice pudding

How To Make: The Other Naughty Piglet’s chilled rice pudding

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 ...

White Asparagus Baptist Grill Recipe L'Oscar

How To Make: White Asparagus with Ricotta, Pine Nuts & Jasmine Honey

A tell-tale sign of spring’s arrival, asparagus is, once again, in season. Across the country, an interminable parade of restaurants is currently showcasing these vibrant spears through exciting, often unique, recipes. Using white asparagus, admired on the continent, The Baptist Grill at L’Oscar near Holborn is currently serving an elegant ...

Shola Naan Khatai | Photo: Jade Nina Sarkhel

How To Make: Naan Khatai (Nankhatai)

“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 ...

Plum Valley xiao long bao

How to Make: Xiao Long Bao

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 ...

Caravan's Jalapeño cornbread, chipotle butter, coriander, lime Caravan

How To Make: Caravan’s jalapeño cornbread with chipotle butter

Launched by a trio of New Zealanders in 2010, Caravan has become renowned for its well-travelled all-day dining menu and superlative coffee. With five sites now operating across London, the restaurant group serves a unique menu of staples including the likes of Stilton and peanut wontons with ketjap manis; charred ...

Meri Rasoi Punjabi Tadka Dal

How To Make: Punjabi Tadka Dal

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 ...

Rudy's Dirty Vegan Diner Vegan Pumpkin Pie

How To Make: Vegan Pumpkin Pie

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 ...

The Ninth Hare Agnolotti | Photographer: Paul Winch-Furness

How To Make: Hare Agnolotti, Sage Butter & Trompette Mushrooms

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 ...

Feast Box Durban Mutton Curry

How To Make: Durban Mutton Curry

An ideal means of honouring National Curry Week (22nd-28th October), Feast Box recipe service features a melange of Eastern dishes for those short on time, each designed to be cooked at home. Launched by entrepreneur Jyoti Patel - founder of the UK’s largest online Asian grocer, Red Rickshaw – Feast ...

Mackerel Tartare - Angler

How to Make: Mackerel Tartare, Oyster, Green Apple & Shiso

With the recent launch of the new Michelin Guide Great Britain & Ireland 2019and the announcement of this Michelin stars year’s stars, Angler at South Place Hotel has retained its coveted Michelin star for the fifth consecutive year. With a prominent focus on seafood, the Moorgate restaurant’s menu is heavily ...

ULI Prawn Sambal

How to Make: Nyonya Prawn Sambal

A term for the female descendants of a Chinese ethnic group having relocated to the Malay Archipelago during the 15th century, ‘Nyonya’ cooking (or Perankan) typically blends Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. One such ubiquitous dish that’s gradually become globally renowned: ...

Red velvet cake

How To Make: Red Velvet Cake

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 ...

Vegan Mushroom Burgers Vegan Coleslaw National Burger Day

How To Make: Oyster Mushroom Sliders & Vegan Coleslaw

Tying in with National Burger Day (23rd August), family-run business The Happy Pear have collaborated with Waitrose to create a vegan burger recipe. Featuring sundried tomato pesto-marinated oyster mushrooms grilled on the barbecue, these mushroom burgers are best served with avocado, fresh rocket and vegan coleslaw (recipe below).  “Here we ...

Gluten-Free Vegan Sticky Toffee Pudding

How To Make: Vegan Sticky Toffee Pudding

Award winning vegan chef Bettina Campolucci has launched her first book – Happy Food. After being diagnosed with Polycystic Ovarian Syndrome and endometriosis, Bettina began to adjust her approach to food: exploring new ways to heal her body and mind. During this time, Bettina also documented her recipes on her ...

Shrimp brochette

How To Make: Shrimp Brochette With Ajoblanco

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 ...

Watermelon Salad at Sopwell House by Executive Head Chef Gopi Chandran 2

How To Make: Watermelon and Feta Salad

Hot days call for light, simple dinners. Located in the city of St. Albans (just 20 minutes from London St. Pancras), Sopwell House is an 18th Century Georgian house, boasting a hotel, two AA Rosette restaurant, brasserie, cocktail lounge and conservatory bar – all overlooking 12 acres of gardens. This ...

Pascal Aussignac Cassoulet

How to Make: Pascal Aussignac’s Le Fameux Cassoulet

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 ...

Sardine Bouillabaisse

How To Make: Bouillabaisse

Headed up by chef Alex Jackson, former head chef at Stevie Parle’s Dock Kitchen and Rotorino, Sardine champions Southern French. Off City Road in Islington, the restaurant has hosted a series of ‘La Grande Bouffe’ dinners this year; serving celebratory menus from Alex in collaboration with various chefs, ultimately paying ...

The Athenian White City Loukoumades

How to Make: Loukoumades

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 ...

Flank nose to tail stew

How to Make: Flank’s Nose-to-Tail Stew

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 ...

BOSH! by Henry Firth and Ian Theasby, HQ, HarperCollins, 2018

How to Make: Jackfruit Tacos

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 ...

Tart London white chocolate tart | Photo: Laura Edwards

How to Make: White Chocolate, Cardamom and Raspberry Tart

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 ...

Pastaio Seafood Sharing Pasta

How to Make: Seafood Sharing Pasta from Pastaio

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 ...

The Habit Duck Rillettes

How to Make: duck rillettes & Peckham Pale Ale pickled onions

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 ...

Quinoa, Fennel & Sweet Potato Salad | Photo Credit: @Home.with.harper

How to Make: Quinoa, Fennel & Sweet Potato Salad

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 ...

Billy and Jack's Piggy Pie British Pie Week

How to Make: ‘Piggy Pie’ for British Pie Week

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 ...

Keith on Food - vegan Leek potato soup

How to Make: Vegan Leek & Potato Soup

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 ...

TOKYO NEW WAVE Copyright © 2018 by Andrea Fazzari. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

How to Make: Nectarine & Burrata Salad with Fermented Tomato Jelly

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 ...

Chicken dumplings (with vinegar and chili oil) Credit Rasa Sayang Chinatown

How to Make: Chinese chicken dumplings

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 ...

Pascal Aussinger pancake day recipe

How to Make: Pascal Aussignac’s Crêpes De Simone

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 ...

Waitrose Vegan Yorkshire Pudding

How to Make: Vegan Yorkshire Pudding

A day in celebration of one of our favourite British foods, the tenth British Yorkshire Pudding Day takes place this weekend (Sunday 4th February). Though the exact origins of the dish are somewhat sketchy (a 2011 consortium bid failed to gain EU Protected Geographical Status for the Yorkshire Pudding, on ...

Mac & Wild Haggis Pops

How to Make: Mac & Wild’s Haggis Pops

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 ...

Georgia's Cakes Creme Egg Cake

How to Make: Creme Egg Cake by Georgia’s Cakes

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 ...

Nosh Detox Celeriac Truffle Soup

How to Make: Vegan Celeriac & Truffle Soup

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 ...

Almond and Matcha Cookies

How to Make… Almond and Matcha Cookies

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 ...

Brains on toast | Photo: Jon Hatchman

Offal isn’t awful: Here’s our case for eating brains

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 ...

TLE

How to Make… Thai Noodles with Truffles & Prawns

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 ...

TLE

How to Make: Grilled Harissa Aubergine with Sunflower Seed Butter

  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 ...

TLE

How to Make… Beef Shin Ragù

A criminally under loved cut of meat, shin of beef demands to be cooked slowly for a long time, given its natural toughness. When cooked properly, nonetheless, the shin is amongst the cow’s most flavoursome offerings (along with most of the cuts that have fallen out of favour), perfect as ...

TLE

How to Make… Gin Fish & Chips

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 ...

TLE

How To Make: Dominique Ansel’s poached pear & salted pecan caramel tart  

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 ...

TLE

How to Make… Harissa Chicken 

In the heart of the Square Mile, Farmer J adheres to growing demand for convenient, wholesome and affordable food. Providing ‘build your own field trays’, all produce is sourced from high welfare farms, predominately in the UK, with all food prepared each morning. Customers are provided with a field tray, ...

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