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RECOMMENDATIONS

  • Pork belly with bramley apples and parsnips

    Pork belly with bramley apples and parsnips

    Gary Rhodes roasts pork belly on a bed of parsnips, served with a bramley apple sauce

  • Côte de boeuf with Béarnaise sauce

    Côte de boeuf with Béarnaise sauce

    A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper

  • Marshmallows

    Marshmallows

    James Martin suggests serving his delectably light fluffy marshmallows threaded onto skewers with juicy strawberries

  • Rack of lamb on Welsh onion cake

    Rack of lamb on Welsh onion cake

    Eleanor Smallwood’s Teisen nionod, or onion cake, is Welsh comfort food at its best – layers of potatoes and onion baked in butter until meltingly soft

  • Vietnamese tamarind beef with peanuts

    Vietnamese tamarind beef with peanuts

    Tom Kime cooks trai me thit bo, a classic Vietnamese dish that offers an extraordinary burst of flavour and textures

  • Sea bass in chilli and fennel seed broth

    Sea bass in chilli and fennel seed broth

    Called sea bass ‘acqua pazza’ (‘fish in crazy water’) in Italian, Francesco Mazzei’s broth is made of poached sea bass with a startling flavour palate

  • Dtom kha

    Dtom kha

    Start the New Year with a restorative, cleansing Thai soup from Ian Pengelley made with lemon grass, kaffir lime and coconut

  • Swiss carrot cake

    Swiss carrot cake

    Kirsch and almonds flavour Sonja Watson's Swiss Carrot Cake

  • Ale-glazed pork chop

    Ale-glazed pork chop

    Tony Hadley and Aneke Spacie’s pork chops are smothered in a richly flavoured ale and apple juice glaze, accompanied by sweet caramelised apples

  • Mussels in sweet and sour chilli sauce

    Mussels in sweet and sour chilli sauce

    Mussels make the perfect mid-week supper as they take virtually no time to prepare and taste absolutely delicious, especially with this sweet and sour chilli sauce.