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beccy&bret
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RECOMMENDATIONS
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Chicken and morning glory stir-fry
Mark Read’s recipe is quick and simple, thanks to a hot wok that seals in the flavours of the corn-fed chicken and fresh, crunchy morning glory vegetables
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Chilli and tamarind barbecued fish
Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this Pomfret Recheado, from Ananda Solomon
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Fried trout stuffed with sliced ceps, garlic and diced bacon
Rick Stein's delectable fish dish is a complement to fresh and flavoursome produce - get the fishmonger to help you out when removing the bones...
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Vegetable tempura with Japanese dipping sauce
Silvana Franco whips up a classic Japanese restaurant dish with seasonal vegetables and a light soy-based dipping sauce
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Potato chips
Jun Tanaka likes to serve his perfectly cooked potato chips with ketchup
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Sea bass ceviche with beetroot and pomegranate salsa
Thomasina Miers shows us the ultimate ingredients for a majestic Mexican dinner party with her starter of fish ‘cooked’ in lime juice
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White chocolate, almond and raspberry cake with raspberry frosting and white chocolate drizzle
This mixture can also be made as cup cakes - it will make eight - bake for half the time then ice as for the cake.
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Crema catalana
If you fancy something different for dessert, try Spain's version of crème brulée - from Arthur Potts Dawson
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Potted lobster with lemon pancakes
Rich potted lobster, crème fraîche and lemon juice makes a great filling for pancakes in Gary Rhodes' indulgent starter
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Chestnut, onion and mushroom soup
Anthony Demetre suggests making this autumnal soup with any type of wild mushroom - for a touch of luxury, sprinkle over a little shaved truffle as you serve it

