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RECOMMENDATIONS
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Meatball and kale soup
Sausages make quick and moreish meatballs in this hearty soup from Silvana Franco
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Fish and thick-cut chips with tartare sauce and mushy peas
Tom Aikens from Tom’s Place shows you how to cook the quintessential fish and chips with traditional accompaniments
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Meringue roulade with pomegranate seeds
A pretty pink, bejewelled dessert with delicate floral flavours from Darina Allen
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Dartmouth crab salad
An impressive and stylish dinner party starter from John Burton Race with an intriguing mix of flavours and textures
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Poached pear with honeycomb and blue cheese
Matt Tebbutt creates a sublime dish of cinnamon steeped pears served with honeycomb and blue cheese which can be served as a starter, light main or dessert!
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Chicken with braised field mushrooms
Matt Tebbutt cooks a quick and easy dish with the classic combination of chicken and mushrooms
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Smoked eel with pineapple and basil jelly
Complex yet complementary flavours distinguish Jason Atherton's sophisticated dish from world-renowned restaurant El Bulli
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Breast of lamb st ménéhoulde
Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat
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Pork loin rolled in coppa di Parma
Serve Theo Randall’s roast pork with a tangy herb sauce and radicchio for an Italian-inspired Sunday lunch
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Lime yogurt cake with rosewater and pistachios
Decorate Rachel Allen's zingy lime yogurt cake with delicate rose petals

