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NicholasW38792
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RECOMMENDATIONS
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Baked goat's cheese with pear, pecan nuts and rocket
A sweet and sour dressing is the perfect foil to melting goat's cheese in this simple salad from the British Cheese Board
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Black pudding scotch eggs
Simon Rimmer combines quails’ eggs and black pudding to transform this old picnic favourite into a modern dinner party starter
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Bulgar wheat and spinach pilaf with labneh
Diana Henry serves a delicious vegetarian main course layered with home-made yogurt cheese and chilli roast tomatoes
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Steamed caramelised apple pudding
Galton Blackiston adds an extra touch of decadence to this dessert, with a creamy butterscotch sauce
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Barbecued prawn cocktail
Arthur Potts Dawson puts a summer twist on this classic starter
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Seafood bruschetta on Irish soda bread
An unctuous spring onion butter sauce adds a rich dimension to Paul Rankin’s dish – stir in a splash of cream for extra decadence!
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Venison bolognaise with chestnuts and sprouts
Jun Tanaka shows us how to jazz up a delicious mid-week bolognese with some venison mince and a cheffy technique or two!
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Cream cheese bavarois with confit of baby fennel and leeks
Rosemary Shrager shares a spectacular recipe using the new season’s baby leeks and baby fennel for a fresh and easy starter
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Rich hoi sin beef
Hoi sin sauce adds a lovely sweet savoury flavour to the beef in Chef Yang from Amoy's quick stir-fried dish
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Langoustine flambéed with cognac
Pascal Proyart serves a decadent seafood dish recipe from his father, which combines sweet langoustines with an almond garlic butter and a kick of cognac

