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La Etoil
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RECOMMENDATIONS
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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
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Lamb with smoked garlic and Provencal vegetables
Daniel Galmiche serves pan-fried lamb chops with roasted tomatoes, Provencal vegetables and sauce vierge in typical French style
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Warm tomato tart with rocket salad
Paul Merrett takes his inspiration from his allotment - anything from beefsteak to gardeners’ delight tomatoes would work in this simple tart
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Vichy carrots
Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap
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Guacamole dip with plantain chips
Creamy-textured avocadoes work well with leafy coriander and perky chillies in this flavoursome dish by Gino D'Acampo
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Jerk chicken rice paper rolls with mango sauce
Jerk chicken makes a succulent filling for rice paper rolls from Gary Rhodes and Martin Maginley
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Singin' hinnies with spiced butter
Sophie Grigson recalls a fond childhood favourite - a Sunderland recipe of fried scones that appear to 'sing' as they sizzle while being cooked
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Rabbit wrapped in Parma ham
Anthony Demetre and Jade Jones transform rabbit into a fine dining dish with a rich reduction sauce and seasonal vegetables
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Ghanaian spicy red tilapia and white yam fishcakes
Make the most of fresh fish and experience the sunny flavours of West Africa with Adwoa Hagan-Mensah’s delicious recipe
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Meatball balti with coriander breads and raita
The balti originated in Birmingham and it’s basically a saucy curry served with bread - Silvana Franco’s version also comes with a cooling raita on the side

