This Lebanese dish is a brilliant way of pulling together the odds and ends in the fridge and store cupboard to create something spectacular. Spraying Lurpak® Cooking Mist on the chicken ensures a beautifully burnished skin.
Peek-a-Khoo: A sneak peek at Rachel Khoo’s new cooking series
We joined food writer and chef Rachel Khoo for a Kitchen Workshop to try out some of her recipes ahead of the start of two of her latest cookery shows, which begin tonight on the Good Food Channel: Rachel Khoo’s Kitchen Notebook: London and Rachel Khoo’s Kitchen Notebook: Cosmopolitan Cook.
Iberica, Farringdon
Iberica’s found a real gap in the market. While some tapas restaurants are frantic and noisy, Iberica’s got a more laid-back, grown-up attitude.
The London Carriage Works
One of the very best in Liverpool
Trader Vic’s
Poppy parties Pan-Pacific style at London’s most famous Tiki bar, lei sadly not included.
Taylor & Colledge’s Strawberry & Vanilla Pavlova
After months of weird weather this year’s strawberry harvest is looking to be one of the best in recent memory, with industry body British Summer Fruits forecasting a delicious 10% more than last year. Taylor & Colledge, purveyors of all things vanilla, bring us their recipe for a Strawberry and Vanilla Pavlova to really get you in the summer mood.
Adam Byatt at The Abinger Cookery School in Surrey
The Abinger, the new cookery school in the heart of the Surrey hills, have a very exciting date for your diary – a date with the, much-lauded chef Adam Byatt, no less.
Drunch, Mayfair, London
We did Drunch, a pleasant unassuming place with menu that avoids cliches for the most part and makes you feel a little healthier as you leave. In the evenings you can smoke a shisha outside or get all intimate in the private’living room’.
Gluten-free carrot and root vegetable cake
This no fuss recipe is packed full of vegetables for a filling, and nutritious treat.
A pre taste of Pavilion
The room is lovely, a 1930-s ish central bar/dining four sided island with the open kitchen facing one side and a Carrara marble deli counter with fifty varieties of cheeses and British cured meats facing the other, it’s lit and furnished in a way that makes you think of classic French brasseries. It feels right straightaway.