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RECOMMENDATIONS
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Filipino spring rolls
Mae Williams and John Torode cook traditional Fillipino crisp fried snacks paired perfectly with a vinegar and onion dipping sauce
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Momma's soulatouille
A big pot of vegetables, a little southern spice and fillets of jerk fish make Cherita Jones' hearty Soulatouille a recipe to remember
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Rump of lamb with spiced aubergine and courgette
For a delicious Mediterranean dinner, try Matt Tebbutt’s fragrant, lightly-spiced lamb and vegetables with yogurt dressing
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Mushroom duxelle tartlet with poached eggs and hollandaise sauce
Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions
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Vietnamese salad with nuoc nam
Gary Mehigan’s cabbage, shallot, cucumber and papaya salad with nuoc nam (fish sauce) would make an interesting addition to a buffet table
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Meatball and lovage soup (ciorba di perisoara)
Frances Jones-Davies' soup brings out the musky, lemon flavours of this herb complementing the beef and vegetables
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Roast chicken with chestnut mushrooms and truffle
In this tasty take on roast chicken, Rick Stein combines the earthiness of mushrooms with delicious risotto
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BBQ 'surf and turf'
Arthur Potts Dawson adds a piquant anchovy sauce to the classic barbecue combination of beef and oysters
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Sprout tops and gorgonzola frittata
Silvana Franco uses sautéed sprout tops in this delicious cheesy frittata – try it with a salad for a quick mid-week supper
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Coconut laksa with scallops and green tea noodles
A fragrant fish broth packed with sweet and sour Malaysian flavours from Peter Gordon

