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RECOMMENDATIONS

  • Welsh rarebit

    Welsh rarebit

    French mustard and sweet chilli sauce add gusto to Wayne Kinsey's quick and easy snack

  • Meringue roulade with pomegranate seeds

    Meringue roulade with pomegranate seeds

    A pretty pink, bejewelled dessert with delicate floral flavours from Darina Allen

  • Poached pear with honeycomb and blue cheese

    Poached pear with honeycomb and blue cheese

    Matt Tebbutt creates a sublime dish of cinnamon steeped pears served with honeycomb and blue cheese which can be served as a starter, light main or dessert!

  • Chônkaelo Masalo

    Chônkaelo Masalo

    Cyrus Todiwala cooks a simple Parsee-style gravy that is then turned into a fish curry

  • Spaghetti with broccoli, walnuts and lemon

    Spaghetti with broccoli, walnuts and lemon

    A zesty pasta dish with crunchy broccoli and golden breadcrumbs from Tana Ramsay

  • Arancini with salt and pepper tomato sauce

    Arancini with salt and pepper tomato sauce

    This classic Italian snack of risotto balls is a great way to use up any leftovers and served as part of an antipasti platter, says Paul Bloxham

  • Paella

    Paella

    Mario Batali uses pimentón to give a wonderful smoky flavour to the traditional Spanish seafood dish

  • Duck confit with braised red cabbage

    Duck confit with braised red cabbage

    Rich and indulgent, Rick Stein's duck recipe combines the sweetness of red cabbage with the meaty texture of slow-cooked duck

  • Italian bubble and squeak

    Italian bubble and squeak

    Arthur Potts-Dawson, London’s leading eco-friendly chef, cooks ribollita – an Italian take on bubble and squeak that literally means ‘reboiled’

  • Snow pancakes with rum butter

    Snow pancakes with rum butter

    If the weather conditions are right, Joanne Wilson uses snow in her batter for a lighter pancake. Serve them with lashings of rum butter for an indulgent treat. This pud is one her nan used to make at weekends...