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RECOMMENDATIONS
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Poached and roasted grouse
Sat Bains prepares an impressive dish for an autumn dinner party, using the new season’s grouse
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Bobotie
Rachel Allen’s version of this satisfying South African dish with minced lamb and a savoury custard topping is quick to throw together for a warming winter supper
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Spatzle with chicken, trevisse and garlic butter
Oliver Rowe shares an easy recipe for a traditional egg pasta dish from southern Germany. The richness is off-set by trevisse, a bitter vegetable similar to chicory
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Caribbean chicken and chicken liver stew
A French Creole-Style recipe from Luna Frank-Riley
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Steamed chicken stuffed with mushroom mousse
Rosemary Schrager shows a great way to cook chicken for a dinner party, keeping it wonderfully succulent
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Roast belly pork
Paul Rankin knows that the secret to perfect crackling is lots of patience… and some salt and vinegar
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John Dory with marinated broccoli
Simply-cooked fish fillets with a tangy dressing and crisp broccoli accompaniment make Aaron Craze’s recipe a supper winner
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Pork and leek sausages with black pudding and leek mash
Wholesome British flavours - pork, apples, cider and black pudding - make a delicious (and quick) sausage supper
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Raspberry soufflés
Rosemary Shrager's fruity raspberry soufflés are light as air and make a wonderful dessert after a heavy main course
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Sprout tops and gorgonzola frittata
Silvana Franco uses sautéed sprout tops in this delicious cheesy frittata – try it with a salad for a quick mid-week supper

