By the time we’d finished, we felt like we should be the subject of one of Gillray’s caricatures entitled’Greed’, depicting two rotund Londoners with ruddy cheeks and waistcoats bursting at the seams.
hollandaise_sauce_with_lurpak_clarified_butter
A rich, buttery and simply divine sauce for your breakfast or for passing over new season asparagus, chicken breasts, pork steaks, salmon and more.
So that’s clear then – new Lurpak Clarified Butter on test
Apack of Lurpak’s already clarified butter from the new Cook’s Range is a great fridge staple, particularly as it has a longer refrigerator life than plain butter, is more economical, and just plain tasty.
Rick Stein’s Original Fish and Seafood course, Cornwall
They call it Padstein, the part of Cornwall that is forever Rick. Anita Pati heads down to take a lesson in fish love at the Seafood School and comes away a wiser woman in the ways of piscine preperation
The Spice Tailor recipe – Anjum Anand’s Goat’s Cheese, Beetroot and Papaya Chutni Tartlets
The Spice Tailor Chutnis are authentic in flavour and based on regional favourites, but are so versatile that they can be used to create delicious fusion dishes. Here’s a recipe idea to get the most out of The Spice Tailor Green Papaya Chutni.
Anjum Anand’s The Spice Tailor Grilled Herb Tandoori Chicken & Slaw recipe
This is a truly delicious green herb tandoori chicken that is flavourful and succulent. I like to use thighs with the bone in for succulence and flavour. Serve with Herby Coleslaw with Seeds or some sautéed potatoes. You can also use this marinage and method with other meats, or even halloumi or paneer cheese.
Anjum Anand’s The Spice Tailor Grilled Herb Tandoori Chicken & Slaw recipe
This is a truly delicious green herb tandoori chicken that is flavourful and succulent. I like to use thighs with the bone in for succulence and flavour. Serve with Herby Coleslaw with Seeds or some sautéed potatoes. You can also use this marinage and method with other meats, or even halloumi or paneer cheese.
The Chef’s Penthouse
Ever one to live the high life, Nick Harman rises up to the Chef’s Penthouse in Park Lane for a unique lunch experience
Melon a la Morizumi
Keith is invited to a table with Yasuji Morizumi, the first Ramen chef to get a Michelin star, and the creator of the menu in London’s new Asian fusion restaurant, Pacata.
Philadelphia sourdough and green sauce
Philadelphia bring us their recipe for cream cheese and green sauce on sourdough bread.