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RECOMMENDATIONS
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Bologna burger
A hearty mixture of pork, veal and beef mince makes for a beautifully toothsome burger in a recipe by Arthur Potts Dawson
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Pan-grilled scallops with baby spinach and pine nut salad
Rachel Allen serves sweet tender scallops with a tasty salad of spinach leaves, pine nuts and lemon zest
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Grilled Scottish langoustine with fresh herbs
Arthur Potts Dawson demonstrates an impressive dinner party dish with these delectable grilled Scottish Langoustines served on a bed of dill.
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Lavender and lemon lamb
Lavender flowers and lemon zest make a surprisingly good seasoning for lamb - Sophie Grigson serves creamed beluga lentils on the side
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Sweet semolina with saffron
Anupama Puranik cooks this grain with bananas and milk before adding Indian spices for a twist to a traditional pudding
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Crab pancakes with béchamel
A savoury seafood dish with lashings of creamy spinach-laden béchamel from Giancarlo Caldesi
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Cream of mussel soup with celeriac and saffron
Deliciously tart with the tang of creme fraiche, Rick Stein's soup auburn-hued soup is well-worth second helpings
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Oysters in stout batter with carrageen moss
Mark Hix shares a very British recipe from Hix’s Oyster and Chop House in Spitalfields
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Winter vegetables
Arthur Potts Dawson char grills seasonal vegetables to give them a wonderful smoky note
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Barbecued quail
Jaisal Singh cooks a traditional recipe favoured by India's royal families and aristocrats for barbecuing any small game bird Watch the video recipe

