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RECOMMENDATIONS
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Crema catalana
If you fancy something different for dessert, try Spain's version of crème brulée - from Arthur Potts Dawson
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Cauliflower puree with bacon and cheese
Galton Blackiston teams smooth, creamy cauliflower with seriously tasty bacon and melted cheese
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Bread and butter pudding
Giorgio Locatelli creates a sweet sensation using beautifully moist Italian panettone in this well-loved classic nursery pudding
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Pigeon with juniper sauce and crispy salad
Radish and turnip provide a delicious crunchy contrast to meltingly tender pigeon breasts in Oliver Rowe’s elegant starter
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Artichoke, goat's cheese and asparagus tartlets
Sophie Mitchell prepares lovely little tartlets using artichoke hearts as the base in a light and delicious alternative to pastry
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Potato-coated lamb cutlets
Cyrus Todiwalla serves Parsee-style lamb cutlets covered with spiced mashed potato, rolled in semolina, fried and served with an onion and tomato gravy
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Poached eggs with pomegranate molasses
For breakfast with a difference, Allegra McEvedy cooks a simple traditional Lebanese egg dish called Beid bi debs el remenn
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Rillettes of fresh and smoked salmon
Darina Allen’s salmon pâtè is perfect for entertaining and she gives some decorative ideas for how to serve it
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Elizabeth raffold's orange custard
Tamasin Day Lewis creates a delightful orange dessert based on Elizabeth Raffold's creamy orange custard
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Beef in beer with horseradish dumplings
Katie Bishop makes her rich beef stew in a slow cooker and serves it with horseradish and suet dumplings

