Everybody Everyday (Bloomsbury) is one of those rare cookbooks, one that doesn’t stint on mouthwatering photography but which doesn’t let you down with poorly explained, badly edited copy either. Nor does Alex waste our time with whimsical guff about food discoveries and food stories. He has a job to do and he gets on with it very well.
Gluten Free Japanese Pan-fried Pork and Prawn Gyoza
Gyoza dumplings are typically made with wheat based wrappers. This recipe uses more readily available rice paper. Using rice paper only really lends itself to pan frying and not to the steamed equivalent which is so popular in Japan. The advantages of using rice paper though are that it is gluten free, you don’t have to order ingredients online and they are thinner which means more room for the delicious filling.
Pasta and truffle pesto
There’s no two ways about it, the Italian food philosophy is one of the world’s most effective and gratifying. It works on two fundamental principles: quality ingredients and classic flavour combinations. It follows then that authentic Italian dining is simple to emulate at home and this recipe for Truffle Pesto Pasta is a case in point.
Koh Thai Tapas, Bournemouth
There are a few elements here which will get the foodie purists hot under the collar and also a lack of really authentic Thai dishes on the menu – no som tam, no larb gai etc. But when the food is enjoyable, the atmosphere buzzy, the prices reasonable (you could easily eat well for £25 a head), and the service pleasant, I’m not going to be one of them.
Caramelised Apple, Brandy and Almond Portuguese Tart
Walk into any trendy gourmet bakery and it’s clear that Portuguese tarts are very much en-vogue these days. Generally the custard is flavoured with vanilla and perhaps a little orange zest. This recipe adds a sophisticated twist on the classic by using another Portuguese favourite: almond custard. Apples, gooey caramel and brandy seal the deal… and why on earth not.
Gillray’s Steakhouse and Bar in the London Marriot Hotel County Hall
Located inside the London Marriot Hotel County Hall in Westminster, Gillray’s Steakhouse & Bar serves up generously sized portions and is ideal for those who like a bit of luxury when it comes to steak.
Summer ales with sparkle
John Oates tries an array of brand-new summer ales which are the product of collaboration between Nicholson’s – the nationwide chain of which the Walrus and Carpenter is a member – and eight UK breweries. The resulting ales, all light and fresh for summer drinking, are available only in Nicholson’s. They proved to be well worth seeking out.
New Covent Garden tour with Celia Brooks Brown
It takes more than a hearty interest in food, and decades of greedy eating out, to pull together an insightful and expansive tour that opens doors and minds to new experiences and, importantly, to parts of the London foodie scene that you have walked past repeatedly and snootily ignored – as Joanna Biddolph discovered on Celia Brooks Brown’s new Covent Garden gastrotour.
Star chefs in da house.Spaghetti House holds a great relaunch party
Look there’s Francesco Mazzei, Giancarlo Caldesi and even, rather surreally,Ken Hom, what are they doing in a Spaghetti House of all places? The answer is that this is a party for ‘the’ Spaghetti House, the original in Goodge Street and founded 55 years ago by Simone Lavarini and Lorenzo Fraquelli, immigrants from Italy who missed their food and were shocked by spaghetti in tins and on toast.
Summer menu arrives at Corrigan’s Mayfair with BYOB option
hef Richard Corrigan has created a Summer of Elegance menu based around seasonal ingredients such as Cornish mackerel, Formby asparagus and English strawberries. The menu, available daily at the bar only, is available until the 15th of July and is priced at £25 for three dishes or £55 for nine.