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RECOMMENDATIONS
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Garden vegetable and squid salad
Richard Corrigan’s sprightly salad combines the best of spring ingredients
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Potato-coated lamb cutlets
Cyrus Todiwalla serves Parsee-style lamb cutlets covered with spiced mashed potato, rolled in semolina, fried and served with an onion and tomato gravy
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Lemon curd with drop scones
Glorious and easy to make, Rachel Allen's drop scones are best served warm with her creamy, zingy lemon curd
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Pigeon tagliatelle with chicken livers, orange and marjoram
Barny Haughton combines fresh egg pasta with zesty game sauce in this rustic Italian dish
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Boozy toffee sauce
Rachel Allen's boozy toffee sauce makes a nice change from Brandy butter.
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Stir-fried pork mince with noodles
Silvana Franco cooks up a quick and simple Chinese dish with a refreshing crunch from little gem lettuce and bean sprouts
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Herby fruit salad
Antony Worrall Thompson puts a twist on a classic fruit salad; the Asian influence of coriander and coconut milk is unusual yet refreshing - perfect after a heavy meal
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Chocolate mousse
Orange zest and liqueur give a warmth to Bernhese Woodman's chocolate mousse
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Peach bellini
An Italian classic that benefits from the use of the freshest yellow peaches
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Tamworth pork kidneys
Learn to love kidneys with this delicious creamy kidneys-on-toast recipe by Gary Rhodes

