Profile
Stimmo1
View By:
RECOMMENDATIONS
-
Kiddley broth
A hearty vegetable and bacon soup that Stuart Hutchings cooks to warm him up in winter
-
Coley with lemon and capers
Matt Tebbutt serves fried coley topped with grated boiled egg, croutons and a smooth caper, lemon and shallot sauce
-
Beer battered mackerel with pickled vegetables
Jun Tanaka’s light and crisp spiced beer batter gives deep-fried mackerel a fantastic flavor and texture
-
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.
-
Gooseberry and green peppercorn chutney with mackerel
The tartness of the flavoursome chutney cuts through the richness of the fish in James Martin's easy recipe
-
Kashgar kebabs with thick yogurt and a coriander and onion salad
Fuchsia Dunlop cooks a dish from China’s Xinjiang province at the westernmost tip of the country is where East meets West and migrants from the province have taken Chinese Turkestan cuisine to the masses
-
Rock cakes
Tana Ramsay's rock cakes, flavoured with orange zest and cinnamon, are quick and easy to prepare
-
Cornish brill with steamed clams
Marcus Eaves presents a classic preparation for fish and clams, with plenty of white wine, garlic and herbs
-
Pomegranate, orange and mint salad
Ainsley Harriot's salad makes a refreshing starter on a hot day - add a crumbling of Feta cheese for a more substantial meal
-
Stir-fried pork mince with noodles
Silvana Franco cooks up a quick and simple Chinese dish with a refreshing crunch from little gem lettuce and bean sprouts

