The menu pairs the ‘La Rioja” region wines of Bodegas LAN, from the flagship Vina Lanciano Reserva to the recent high-end Lan Edicion Limitada, Bodegas LAN using its blended oak barrels technique – mixed wood barrels with staves of American oak and heads of French oak – with a five-course family-style variety of traditional Spanish tapas and main dishes.
Cow Pie Recipe by Jesse Dunford Wood at The Mall Tavern
Famous at the Mall Tavern since 2010 this meal has been a best seller come rain or shine. Cow Pie is a man of a meal, and keeps both the foodies, and local drinkers happy here at the pub.
Holi menu at Dishoom
‘Hooray, hooray, it’s a Holi, holiday!’… For the uninitiated, Holi is one of India’s maddest, most colourful festivals- a chance for mad March hares to fling brightly coloured powders at one another, eat copiously and brilliantly, and in general, just have a rum old time. And ‘Bombay cafe’ Dishoom is celebrating in style.
Boqueria, A new tapas restaurant in Acre Lane, London
Acre Lane has changed since my time. The houses around no longer boast the 70s front doors so often fitted in that flared and flawed decade, instead Victorian doors, white plantation shutters and other classic signs of gentrification indicate that the local demographic is not what it was.Boqueria is another indication.
A Cook’s Kitchen in Leominster
If you go down to the most rural backwater of Herefordshire today, you’ll probably be surprised by A Cook’s Kitchen. Situated in the enormous barn at Dunkerton’s Cider Mill and down the most crooked of country lanes is the manifest dream of a young couple, Bonnie and Tom.
Restaurant review: Goan Regional menu at Namaaste Kitchen
The regional menus at Namaaste Kitchen and Salaam Namaste March on to Goa this month- and Zoe Perrett gets all fired up about the tiny state’s utterly searing sensations.
Simply Good Pasta by Peter Sidwell
The book is set out by seasons, which is always helpful and encourages the reader to use what’s in the shops and cheap. A dish of Spring cabbage and pancetta is simplicity itself and you know it can’t go wrong. His idea of using up spare cooked pasta in a frittata is an odd one, but probably worth a try, while baby spinach, pasta and smoked salmon is nought to plate in about ten minutes.
St David’s Day recipe for Lamb & Sweetfire® Beetroot Burgers with Feta
Sweetfire® beetroot are freshly cooked beets infused with Sweetfire® marinade- a tangy mix of chilli, oil, sugar, and white wine vinegar. As well as adding a delicious kick to salads and spicing up cold meats and sandwiches, try it in this St David’s Day-inspired recipe, celebrating the finest spring lamb.
St. David’s Day recipe for Lamb Casserole with Shallots & Chantenay Carrots
Spring lamb is perfect in this warming casserole- a hearty meal to sate a crowd on St. David’s Day.
St. David’s Day recipe for Rachel Green’s Roasted Leg of Lamb with a Shallot and Chorizo Stuffing served with a Spiced Shallot and Cherry Tomato Sauce
Sweet, spicy and deeply savoury- Rachel Green’s tasty lamb is a real winner’s dinner for St. David’s Day.