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Blueglasslass
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RECOMMENDATIONS
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Quick chicken and mushroom pie
For a quickly prepared meal try James Martin's tasty pie, which uses shop-bought foodstuffs to great effect
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Basil and peanut butter pancakes
Make pancakes into a sophisticated dessert with Emily Ludolf’s basil, ricotta and peanut butter version, sandwiched together with peppered strawberry jam
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Louisiana flank steak gumbo
Sinn Louis cooks for a crowd with a medley of meats and spices - her tasty spin on American-style Gumbo
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Moroccan fish cakes with hot pepper sauce
Gurnard, a firm, white-fleshed fish, combines with harissa (a hot chilli paste) and other Moroccan flavourings in Diana Henry’s extra spicy fish cakes.
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Apple and plum crumble
Sweet, cinnamon-scented apples and juicy plums are topped with crisp oat crumble in this rustic dessert from Jane Wiseman and Kathy Finkin
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Spiced crème brûlée with coffee syrup
Instead of the traditional crunchy top, Tom Aikens adorns fragrant baked custard with a dark, sticky sauce
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Spaghetti with monkfish and clams
An easy seafood sauce that can be made while the pasta is cooking, from Arthur Potts Dawson
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Parmesan Rooster Potatoes
For deliciously crisp-fried potatoes, indulge your tastebuds and make this simple recipe by Andrew Fairlie
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Lime cake with Greek yogurt sorbet
Andi Peters conjures the flavours of the Mediterranean with this refreshing citrus cake and tangy yoghurt sorbet
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Venison steaks with beetroot and horseradish pesto
From A Cook's Tour of Scotland by Sue Lawrence. The contrasting flavours of venison and beetroot are a match made in heaven. The pesto can be made a day or so in advance

