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RECOMMENDATIONS
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Nougatine
Eric Lanlard makes this crunchy nutty sweet as a glamorous cake topper, snack or even edible gift!
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Plaice with homemade tartare sauce
Galton Blackiston serves line-caught plaice as part of a coastal-themed dinner party – and once you try his homemade tartare sauce you’ll never buy the store-bought stuff again!
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Spicy pumpkin coconut soup
Spice up your Halloween with Simon Rimmer's richly aromatic roast pumpkin soup, complete with a chilli kick
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Florida pink grapefruit and basil tartlet
From Colin Bennett of Kyashi at the Kingly Club, this is a delicious twist to the classic lemon tart - substitute Florida pink grapefruit for lemon and add basil for a pretty, pastel tartlet
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Chilli-fried potted shrimps
Atul Kochhar has a soft spot for English potted shrimps, but likes things a bit spicier
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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
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Venison with cranberries and savoy cabbage
A redder than red cranberry sauce brightens up Bryn William's classic winter dish
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Pink champagne cocktails
Ali Cooke's pink and perky champagne cocktails will start any occasion off with style and sparkle
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French-Italian alps fondue
A rich and creamy cheese fondue with Italian fontina, French reblochon and kirsch from Clodagh McKenna
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Tartar of beef with Carpaccio of cauliflower
Nigel Haworth’s elegant starter is an inspired combination of tastes and textures

