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RECOMMENDATIONS
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Taugeh masak kerang (fried bean sprouts, Edamame and clams)
This Japanese seafood dish from Tom Kime couldn’t be healthier
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Poached oysters with dill-pickled cucumber
Impress guests with Adam Byatt's super-trendy starter, served with foamed oyster sauce
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Fiery Singapore noodles
Flashy stir-fries never tasted so good - Ching-He Huang brings street food to the table with stylish aplomb
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Lambs’ kidneys with samphire on toast
Don’t settle for the same old pre-packed lunches when you’re pushed for time – Richard Corrigan uses spectacular ingredients in a simple way
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Baked guinea fowl torte
Celebrate guinea fowl season with Richard Phillips' delicious individual pies, fragrant with braised cabbage, wild mushrooms and a rich wine sauce
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Crispy duck confit
Paul Rankin, from top Belfast eatery Cayenne, shares his recipe for an Asian-inspired crispy duck
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Jewish princess’ chicken soup
You don’t need to be a princess or even Jewish to enjoy this most famous of all Jewish recipes
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Banana and peanut butter muffins
Rachel Allen's tempting muffins are made with bananas and crunchy peanut butter and are simply irresistible
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John Dory with butternut squash soup
Atul Kochhar creates a cinnamon-spiked soup with delicately-marinated white fish and chilli-flecked spinach
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Toffee fudge bananas
These deliciously fudgy, creamy, nutty, crunchy desserts from Tom Parker Bowles are so easy and so addictive that you’re almost certain to make them more than once

