Profile
Hizer
View By:
RECOMMENDATIONS
-
White onion soup with scallops and chorizo
A creamy white soup with a shocking orange drizzle of chorizo oil, from Paul Merrett
-
Chicken Soup with Mousseline Sauce
Matthew Fort adapts a Paul Heathcote recipe to make a deliciously rich and creamy chicken soup
-
Marinated lamb with coconut cabbage
Hrishikesh Desai brings together a wealth of spices, from coriander, turmeric and asafoetida to sambar powder and cumin to create this vibrant dish
-
White asparagus and prosciutto with cheese fondue
The delicate flavour of white asparagus goes well with this rich, creamy Montgomery cheddar fondue, in a recipe by Stuart Gillies
-
Classic crème brulée
For this classic French dessert, Merrilees Parker tries out an old recipe dating back from 1909
-
Ikan bakar (baked butterfish wrapped in banana leaf)
A hot, sour and spicy marinade will fill the room with a wonderful fragrance as you open up Mark Reid’s butterfish parcels at the table
-
Spice cakes with walnuts and figs
Richard Corrigan finishes his dinner party menu with a delicious dessert with seasonal figs and walnuts
-
Rolled pork with basil, pine nuts and parsley
Paul Rankin makes an impressive stuffed herby pork centrepiece, served with a potato, pea and horseradish salad
-
Glossy chocolate profiteroles
Who doesn't love to eat profiteroles? You could also learn to love cooking them: choux buns freeze well, making them easy to prepare ahead
-
Pierogi
Robert Kusy shows John Torode his version of traditional Polish dumplings with cabbage and fried bacon
