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kristarg
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RECOMMENDATIONS
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Fig and orange salad with melting shropshire blue
Creamy and full of flavour, Shropshire Blue makes a great dressing in this winter salad from the British Cheese Board
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Roast chicken with vinaigrette
Matthew Fort ditches the gravy and makes a zingy French dressing for his roast chicken instead
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Artichoke, purple sprouted broccoli and Parma ham
Matt Tebbutt’s salad is full of the fresh flavours of spring
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Polenta-crusted hake with pea custard
If you tire of traditional breadcrumbed fish, try Simon Rimmer’s crisp polenta creation
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Orange roulade
Bitter orange marmalade and billowy whipped cream make a truly tempting filling for this golden springy roulade from Claire Macdonald
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Smoked mackerel eggy bread and crispy bacon
Peter Gordon adds a sophisticated flavour explosion to eggy bread
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Marrow champ
Marrow adds an interesting twist to Gary Rhodes' take on this Irish classic
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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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Deep fried mint leaves with mango
Zingy lime and crispy mint leaves create a taste sensation in Bryn William's fresh and fast dessert
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BBQ 'surf and turf'
Arthur Potts Dawson adds a piquant anchovy sauce to the classic barbecue combination of beef and oysters

