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RECOMMENDATIONS
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Classic crème brulée
For this classic French dessert, Merrilees Parker tries out an old recipe dating back from 1909
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Rosemary gnocchi with quails’ eggs
An impressive main course of rosemary-flecked potato dumplings with tarragon hollandaise and quails’ eggs from Michael Caines
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Squirrel kebabs with pease pudding and lovage
Zebedee Helm's old-fashioned dish is for the adventurous: pease pudding puree with the celery-like herb lovage and barbecued squirrel
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Cauliflower puree with bacon and cheese
Galton Blackiston teams smooth, creamy cauliflower with seriously tasty bacon and melted cheese
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Gratin of smoked haddock with toasted brioche
Creamy smoked haddock gratin is topped with Gruyère cheese and served with rich buttery brioche in Rosemary Shrager's delicious starter
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Spiced vegetable pot pie with chestnuts
Roopa Gulati gives warming winter veggies an Indian spin, by cloaking them in masala and vibrant spices
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Roasted butternut squash and char-grilled salmon salad
Caprice Bourret’s colourful salad combines sweet squash with creamy avocado and mozzarella for a delicious light meal
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Braised Rooster Potatoes and Garlic
Well known chef Andrew Fairlie makes a simple warming dish which goes down a treat with roast lamb
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Pork country terrine
Michael Caines’s rich pork terrine is the perfect thing to take on a spring or summer picnic, served on rustic slabs of bread
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Venison bolognaise with chestnuts and sprouts
Jun Tanaka shows us how to jazz up a delicious mid-week bolognese with some venison mince and a cheffy technique or two!

