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RECOMMENDATIONS
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Pollock with cockles, mussels, leeks and chorizo
For an elegant dinner party dish, Stuart Gillies tops a shellfish and chorizo medley with a perfectly cooked fish fillet and a saffron-infused cream sauce
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Tuna with crushed yam and callaloo
Try fish and two veg Grenadian style from Gary Rhodes and Dexter Burris
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Cheese fondue
Arthur Potts Dawson makes the après-ski classic that's perfect for sharing: crusty sourdough bread swirled in melted cheese
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Glossy chocolate profiteroles
Who doesn't love to eat profiteroles? You could also learn to love cooking them: choux buns freeze well, making them easy to prepare ahead
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Chicken broth with basil dumplings
Matt Tebbutt’s light autumnal broth makes a deliciously simple dish that will feed 2 people for under £5
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Gingerbread skeletons
Cook up some scary snacks with Rachel Slack's skeletal gingerbread people, cats and dogs
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Penne amatriciana
Tom Parker Bowles serves a classic pasta dish, a rich tomato sauce with pancetta and chilli that has its origins in the town of Amatrice in central Italy
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Lamb cutlets with minty mustard crosnes
Arthur Potts Dawson cooks the latest delicacy to hit the markets, crosnes (pronounced crones) also known as Chinese artichokes
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Corned beef hash with salsa and cornbread
Enjoy a little spicy soul food from the Deep South in Charita Jones's hearty recipe
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Mascarpone ice cream
Liz Franklin's Ice Cream brings you this lovely, light milky ice cream

