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RECOMMENDATIONS
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Miso-marinated salmon
Merrilees Parker adds a deep umami flavour to salmon steaks with sweet yellow miso paste; perfectly matched with a light sushi rice salad
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Quick roast chicken with fresh veggies
Ideal for feeding a hungry family, Rachel Allen rustles up a hearty roast meal
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Toad in the hole
Malt vinegar is the surprise ingredient in Brian Turner's take on a traditional British favourite
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Grilled venison with smashed celeriac and roasted carrots
Aaron Craze cooks up a warming dish full of gutsy flavours
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Asparagus with cheddar sauce
Shaun Hill’s recipe makes a moreish treat out of this season’s English asparagus, served with a morel mushroom tart
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Mussels in gewürztraminer with chives and cream
Matthew Fort’s refined version of the classic moules a la crème combines the fruity flavour of Gewürztraminer with creamy mussels for a delicious starter or light meal
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Spatzle with chicken, trevisse and garlic butter
Oliver Rowe shares an easy recipe for a traditional egg pasta dish from southern Germany. The richness is off-set by trevisse, a bitter vegetable similar to chicory
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Veggie cottage pie
Leeks and purple sprouting broccoli give a springtime lift to this veggie cottage pie
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Winter vegetables
Arthur Potts Dawson char grills seasonal vegetables to give them a wonderful smoky note
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Risotto with langoustines and courgettes
James Martin's creamy risotto with tasty langoustine tails is served with an outstandingly flavoursome roasted langoustine oil. Created for Seafood Week

