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Omibegoni
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RECOMMENDATIONS
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Chilli trout ceviche
Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat
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Kashmiri chicken
Anjum Anand’s easy peasy curry is made with a tomato-based masala flavoured with whole spices – serve it simply with boiled rice
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Chicken burgers with spinach and pine nuts
Toasted pine nuts and a dash of chilli are the secrets of these delicious juicy burgers that the whole family will love
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Veggie ribbons
Ribbons of vegetables in a creme fraiche sauce from The Vegetarian Society
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Chicken liver and chorizo salad
Made in minutes, this smoky salad from Tom Parker Bowles is just what’s needed for a lazy summer lunch, perfect with a pile of crusty bread and a glass or two of chilled dry sherry
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Devilled lamb’s liver breakfast
Jun Tanaka adds something a bit special to the usual toast, bacon and eggs breakfast
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Fried fish with onion salsa
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Artichoke and salsify salad
Elegant and elaborate, Tom Aikens' salad of artichoke, potato and salsify is served with a decadent truffle vinaigrette
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Brie soup
A warming cheese soup from The Vegetarian Society served with little cranberry toasts
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Fillet of beef with green apple, blueberries and redcurrants
Chef Gennaro Contaldo shares a simple family recipe which one of his protégées made for him on a recent visit to Tuscany
