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kenny3
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RECOMMENDATIONS
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Pigeon with peas and lovage
Rachel Allen’s pigeon is served with a light sauce of wild garlic, lettuce, peas and fresh lovage (a celery-like herb)
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Chilli trout ceviche
Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat
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Roast pheasant with apple and sweet geranium sauce
Geranium leaves bring out subtle flavours in Clodagh McKenna's roast pheasant from The Irish Farmer's Market Cookbook...
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Chinese crispy bubbled belly pork
This is an easy way to make lovely, crispy Chinese-style pork, which looks dramatic and exciting on the barbecue.
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Whole poached wild salmon
James Martin's whole salmon makes an impressive centre piece for any celebration
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Chickpea and potato curry with Bhatura bread
Use Ravinder Bhogal’s delicious deep-fried bread to scoop up the sauce of his easy vegetarian curry
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Blueberry cheesecake
For a rich and indulgent dessert try Simon Rimmer's creamy cheesecake, topped with marinated blueberries
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Aubergine, potato and chick pea balti
This richly spiced curry from The Vegetarian Society is a wonderful example of the Birmingham Balti
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Purple sprouting broccoli, seasalter ham and duck egg salad
Treat yourself with Stephen Harris' delicious brunch or supper dish – ham and eggs with an elegant twist
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Scallops with capers and cime di rape
Arthur Potts Dawson cooks cime di rape, a variety of turnip greens with a bitter flavour, with simple herbed scallops

