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RECOMMENDATIONS
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Thai style cauliflower and carrot terrine with chilli and peanut dressing
A pretty vegetable terrine with layers of white and orange and a kick of fresh ginger from The Vegetarian Society
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Tuna loin on a bed of noodles
A fusion dish of marinated tuna with a creamy mushroom and red pepper sauce from Yolanda Guns
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Vegetable coconut and peanut curry
Tana Ramsay's creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course
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Blackberry, apple and maple brown betty
A spiced crumble layer is at the top and bottom of Diana Henry's autumn comfort pud
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New potatoes with samphire and broad beans
Galton Blackiston cooks with spring’s seasonal produce, along with pullet’s eggs – a slightly smaller egg from a young hen
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Fruity pork with ginger
This recipe from the Women’s Institute is a great cook-ahead dish - the fruit flavour combined with the spices is divine and it’s delish served with rice
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Cherry clafoutis tart
Make the most of fresh cherries with Matt Tebbutt’s pastry encased version of this light and puffy, cherry-scattered French batter pudding
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Roast partridge with meatloaf
Tom Lewis makes the perfect accompaniments for roast partridge - fennel and pork meatloaf, creamy black pudding puree and crisp radishes soaked in Glengoyne whisky
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Seafood bruschetta on Irish soda bread
An unctuous spring onion butter sauce adds a rich dimension to Paul Rankin’s dish – stir in a splash of cream for extra decadence!
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Chocolate pot
Rich and divinely decadent, Matt Tebbutt’s little pots make the perfect end to a special dinner

