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RECOMMENDATIONS
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Broth of lamb sweetbreads with peas, mint and lettuce
Combining the richness of sweetbreads with the simplicity of a fresh herb broth, Garrey Dawson’s recipe is a treat for those who love offal
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Pan-fried pollack with Jerusalem artichokes
Matt Tebbutt cooks a sustainable fish dish with sautéed Jerusalem artichokes and an egg vinaigrette.
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Banana and peanut butter muffins
Rachel Allen's tempting muffins are made with bananas and crunchy peanut butter and are simply irresistible
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Christmas mess
Mark Hix’s delicious cranberry, chestnut and meringue concoction makes a great alternative Christmas dessert
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Monkfish à la Franchise
James Martin poaches monkfish tail with fresh spring vegetables for a quick and easy supper dish
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Chocolate and vanilla marble cake
This classic is made using a basic Madeira cake recipe, and Rachel Allen’s version is excellent served with icing sugar or hot chocolate sauce
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Ploughman's lunch with own-made chutney
Carol Wilson's selection of splendid cheese from North West England is served with delicious, quick-to-make fruit chutney
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Salmon and miso noodle soup
Sweet teriyaki salmon, mossy spinach, bouncy noodles and rich pungent miso make an addictive mix from Jill Dupleix
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Roast and confit lamb
Sweet fresh peas and broad beans are the perfect spring accompaniments to Chris McGowan’s lamb cooked two ways
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Honey roast duck confit with tomato beans
James Martin gives rich duck confit a mouth-watering bite with piquant red wine sauce and serves it with tasty tomato and butterbeans

