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RECOMMENDATIONS
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Grilled pork cutlet with prunes d'agen
Chris Galvin serves simple pork chops with creamy mash and boozy prunes
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Duck casserole with green olives and orange gremolata
Bill Granger lightens a naturally rich and fatty meat in a zesty stew served with soft polenta
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White chocolate truffles
Harry Eastwood's tea-scented truffles look gorgeous rolled in cocoa powder, pink icing sugar or vivid green pistachios
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Sea bass in a lemon, basil and vermouth sauce
Theo Randall cooks an Italian coastal classic of Sea bass baked “en papillotte” with Amalfi lemons and fresh basil
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Devon Red Ruby sandwich
This classic beef sarnie gets the top chef treatment, with Michael Caines’s additions of plucky celeriac remoulade and confit garlic and parsley butter
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Panettone bread and butter pudding
Galton Blackiston uses panettone to add extra richness to this smart version of a nursery classic, enriched with mixed peel, sultanas and fresh vanilla
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Pork belly with white beans, quince and garlic toast
Thomasina Miers makes her Spanish-inspired dinner party main, which is bursting with flavours and is worth the 3 hour wait
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Creamy watercress and blue cheese pasta with grilled fennel
Fennel seeds in the sauce complement the aniseedy flavour of the grilled fennel in this recipe from The Vegetarian Society
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Langoustine risotto with courgette flowers
James Martin's creamy risotto incorporates delicately flavoured langoustines and is served with a crisp batter-coated courgette flower
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Fruit slab
Margaret Barnes bakes up this lightly spiced, fruit-filled tart to create a satisfying sweet treat

