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RECOMMENDATIONS
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Grilled razor clams with chorizo and garlic butter
Stuart Gillies gives razor clams a Spanish touch, serving them with chorizo, garlic butter and smoky aubergine
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Bloody Mary cottage pie
Tiffany Goodall cooks comfort food on a student budget, giving an old favourite a contemporary twist
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Chocolate pot
Rich and divinely decadent, Matt Tebbutt’s little pots make the perfect end to a special dinner
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Sweet chilli squid
Matt Follas serves fried squid with a sauce made of bird’s eye chillies, garlic, rice vinegar, sugar and fish sauce – great with crunchy fresh vegetables
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Purple sprouting broccoli, seasalter ham and duck egg salad
Treat yourself with Stephen Harris' delicious brunch or supper dish – ham and eggs with an elegant twist
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Cauliflower and green bean salad with dolcelatte
Italian cheese, pine nuts and herbs give cauliflower an Italian makeover in Silvana Franco's special lunchtime salad
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Beetroot gravadlax
Garrey Dawson makes a red-hued version of this traditional Scandinavian dish
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Clementine, fennel and pomegranate salad
Bright colours, crisp fresh flavours and a scattering of feta make up a vibrant wintry salad from Matt Tebutt
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Grilled plaice with béarnaise sauce
Stuart Gillies pairs a wonderfully rich tarragon-flavoured butter and egg sauce with perfectly grilled fish and a simple salad
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Border tart
Rachel Pearson tempts our taste buds with citrus flavours and crunchy nuts

