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RECOMMENDATIONS
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Fruit crumble cheesecake
For a crumble with a difference, make good use of seasonal fruit and bake Nigel Slater's scrumptious pudding
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Crêpes suzette
Bring drama and sophistication to the dinner table with Trish Deseine’s flambéed classic of crêpes covered with a boozy caramelised orange sauce
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Roast rack of lamb with pinhead oatmeal crust
Claire Macdonald cooks a delectable dinner party combo of mint hollandaise with succulent lamb rack in a crisp pepper-flecked oatmeal crust
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Chicken fricassée
Anton Mosimann presents a classic dish, adding a surprise touch with oyster liquor
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Bon paa with sticky rice
A traditional Laotian dish with the distinctive tastes of fermented fish and smoky chillies from Natacha Du Pont de Bie
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Warm rhubarb and hazelnut streusel pizza
Paul Rankin’s sweet pizza is made with a puff pastry base, roasted rhubarb and a crunchy hazelnut and mascarpone topping
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Bulgur pilaf with toasted almonds and dried fruit
Fluff up your ideas with this light pilaf, full of succulent slivers of dried apricot and prunes and crunchy toasted nuts
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Salmon with rice and peas
Home cook Florrie McLeod pits her Caribbean salmon with creamy rice and peas against local chef Antoine Quentin
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West Indian fried snapper with celeriac coleslaw
Aaron Craze turns to the Caribbean for inspiration with this spiced fish served with refreshing coleslaw.
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Crab peri peri
Goa's top chef Ananda Solomon cooks fresh crab and tomatoes with a piquant chilli sauce flecked with cumin and mustard seeds

