Tag: How To Make

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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 ...

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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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How to Make: Steamed Chicken and Chive Dumplings

It’s perhaps unsurprising that dim sum is amongst the most popular styles of Cantonese food. Like chocolate fondants or octopus, however, these tasty dumplings are often difficult to ace at home – generally requiring vast amounts of kitchen skill - and are often best left to the professionals. First launched ...

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How To Make: Flat Three’s ‘Beets, Sesame Leaf & Black Currants’

Occupying an underground space near Holland Park tube station, Flat Three has become renowned for serving brilliant Japanese, Scandinavian and Korean-inspired dishes since opening in 2015. In addition to the rest of Flat Three’s menu, the restaurant has a dedicated ‘Plant-Based’ section on the menu – hoping to end perceptions ...

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How To Make: Smoked Pig’s Cheek Benedict

Although not the prettiest of cuts, pig’s cheeks are amongst the animal’s tastiest offering. The same can be said for those of cows (ox) and monkfish, too. From the new Saturday brunch menu at Roast – a British restaurant in Borough Market – this recipe substitutes traditional ham for smoked ...

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How To Make… Quick, Easy BBQ Jacob’s Ladder

It’s no secret that some of the most under-respected cuts of meat have the most flavour. However, most take large amounts of time and effort to prepare. Jacob’s Ladder (often known as short rib) of beef, for instance, take at least four-six hours’ cooking to lose its rubber sole toughness. ...

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How To Make… Thai Green Curry

Andy Oliver, Head Chef of critically acclaimed Som Saa, has collaborated with Singha Beer to devise a selection of recipes. A modernised version of a Thai classic, the chef’s Thai green curry recipe with chicken, pea aubergines and Thai basil takes just 10 minutes to prepare and 20 minutes to ...

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How To Make… Coriander & Poppy Seed Fritters

With the success of Shrimoyee Chakraborty’s first restaurant, Calcutta Street, in Fitzrovia – a second branch launched in Brixton last month. With a completely different atmosphere to the original, the new south London space in heavily inspired by Calcutta’s Park Street, a lively neighbourhood not too dissimilar from Brixton. Serving ...

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How To Make… Cold-Brewed Hibiscus and Mint Tea

Summer has officially arrived in Britain, so it’s hardly surprising that iced tea has seen such a spike in popularity, with so many specialists having opened across the capital. Good & Proper Tea, for instance, has a Tea Bar on Leather Lane which offers a weekly rotating cold brew Iced Tea ...

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How To Make… Chocolate & Beetroot Brownies

Set up in 2009, The Big Lunch is an annual UK initiative to bring neighbours together. An idea made possible by the National Lottery, The Big Lunch strives to reduce loneliness and isolation, helping to make a difference locally. This year’s national brunch took place yesterday (Sunday 18th June) as ...

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How to Make: Kale & Sharpham Park Spelt Salad

High in fibre and an excellent source of vitamins such as iron, potassium, zinc and riboflavin - it’s unsurprising that spelt is becoming an increasingly popular wheat alternative. One of today’s healthiest grains, spelt is an ancient member of the wheat family (dubbed ‘the marching grain’ by Romans, for its ...

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How To Make… Courgette Soufflé

Culminating with the release of a brand new free-standing steam oven, high-end home and kitchen appliance innovators Miele has teamed up with chefs Marianne Lumb and Skye Gyngell to develop recipes using its steam technology. For the project, Marianne Lumb - chef, restaurateur, author and teacher at Leiths School of Food and ...

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