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RECOMMENDATIONS
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Artichoke salad with bagna cauda
Green or ‘wet’ garlic has a mild flavour and looks like leek - Jane Baxter and Guy Watson add it to braised artichoke in this magnificent salad
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Roast chicken with lemon and bay leaves
Matt Tebbutt serves bruschetta rubbed with roasted garlic and preserved lemon and topped with slices of lush, roasted chicken
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Basic pancakes
Tamasin Day Lewis shows how simple it is to toss up a few pancakes for a quick and easy treat
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Cote de boeuf with chunky chips and chateaubriand sauce
For an indulgent dinner dish, try James Martin’s steak cooked on the bone with goose fat chips and a rich mushroom and tarragon sauce
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Dressed crab
Rachel Allen offers an alternative to traditional dressed crab - crabmeat topped with white sauce and buttered crumbs served in the shell
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Canteen steak and kidney pie
Succulent beef and kidney under golden puff pastry make the Canteen Restaurant's traditional steak and kidney pie a real winner
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Sea bass ceviche with beetroot and pomegranate salsa
Thomasina Miers shows us the ultimate ingredients for a majestic Mexican dinner party with her starter of fish ‘cooked’ in lime juice
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Rhubarb pancakes with cassis cream and apple brandy
Arthur Potts Dawson's pancakes have both a soft rhubarb filling and a caramelised rhubarb coating
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Rainbow trout with sotolio
Aaron Craze serves a superb summer dish of fish accompanied by seasonal treats of asparagus, wild garlic leaves and fresh peas
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Pork kebabs with celery and carrot salad
Matthew Fort whips up a delicious dish made with 5 ingredients in only 5 minutes!

