Shell out for some top quality Galician chestnuts from Porter Foods and try some of these delicious recipes. And don’t forget they go great in turkey stuffing too!
Opera tavern to open in Covent Garden
Opera Tavern will open on Thursday 20th January 2011. Owned by Sanja and Simon Mullins Opera Tavern will be the third addition to their current restaurant portfolio which includes the award winning Salt Yard and Dehesa.
Bar 92 show us how to make some tasty New Years Eve and Christmas inspired cocktails
Bar 92 offers Foodepedia a glimpse of what their patrons are going to be enjoying come 12:00 on the 31 December. And for those less keen to brave the cold, recipes to recreate. Glasses at the ready.
Hayman’s Sloe Gin, a great Christmas drink and suitable for any occasion
Hayman’s Sloe Gin is made from wild English sloe berries, gently steeped for several months with Hayman’s Gin before being blended with natural sugar creating a rich ruby red liqueur, making it a great gift for someone special.
Clippy’s Apples, handmade preserves that will give a lift to your food
Made in small batches by working mum and Master Preserver Clippy, Clippy’s Apple products capture British seasonal and indulgent ingredients in bringing together a range of luxury preserves.
Angelus auctions off Chef’s Table for Burns Night inspired menu
In case any of you were wandering how best to prolong the season of excess, restaurant Angelus has got the perfect solution. They’ll be auctioning off their exclusive Chef’s Table for a unique Burns Night event.
Celebrity mixologist Giles Looker shows us how to recreate our favourite cocktails
With party season upon us why not push the boat out with something more original then a bottle of plonk. Mixologist Giles Looker gives you the know how to create his most original winter warmer.
The Gay Hussar, Soho, London
Today with MPs of all sides little more than jellies in suits, frightened to say boo to a goose and only interested in their puerile careers and a knighthood, The Gay Hussar is host to a dwindling band of the old crowd. Most are, thankfully, no longer sexually active and many have to swallow a cocktails of pills before eating anything to counter their various ailments. Some don’t even drink any more.
Rabanadas by Miguel de Almeida
Rabanadas are one of many traditional desserts that are served in Portugal for Christmas. I can describe them as being a very moist rich slice of fried crusty bread, a bit like the “pain perdu” of the French cuisine. Warm or cold, as a dessert or for Christmas day’s breakfast they are always present on my family table. I have great memories of the preparation of “rabanadas”.
Food blogger Helen Graves gives us the recipe to her cheese and onion tart
It’s hard to believe that such an easy recipe can taste so decadent and delicious. The key to success here lies in properly caramelising the onions; let them cook long and slow and you’ll be rewarded with sweet and sticky results.