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RECOMMENDATIONS
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Roasted shrimp cocktail
Ina Garten has improved the classic shrimp cocktail by roasting the shrimps first and serving them with a spicy cocktail dipping sauce
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Polenta-crusted hake with pea custard
If you tire of traditional breadcrumbed fish, try Simon Rimmer’s crisp polenta creation
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Pan-fried lamb cutlets
Fragrant spices add distinctive flavour to perfectly cooked lamb cutlets in this top-notch main course from James Martin
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Chicken with black spices and a saffron and cardamom yogurt
Sanjay Dwivedi cooks his spicy alternative to the infamous Indian high street offering of bright red chicken tikka
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Passion fruit delice
Richard Phillips serves his triple-layered delice with passion fruit sorbet to add another contrast of textures
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Paneer tikka (grilled paneer)
Tikka means morsel in Hindi, and here Punjabi chef Manjit Gill makes grilled morsels of spiced Indian cheese
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Chimichangas
Ainsley Harriott's fried Mexican tortillas are stuffed with a spicy tomato sauce, red peppers and slices of chicken thigh
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Scallops in pesto di rucola (scallops in rocket pasta sauce with green beans)
For an elegant seafood starter try Gino D'Acampo's griddled scallops, a delicious combination of flavours and textures
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Japanese omelette with tuna salad
Nic Watt cooks a classic Japanese omelette with many layers, and serves it with a umami-packed tuna and edamame salad
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Baked plums on brioche
Matthew Fort cooks a simple, economical dessert using seasonal autumn fruits

