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RECOMMENDATIONS
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Grilled mackerel with rhubarb, chilli and mint
Lawrence Keogh combines tangy rhubarb, fiery chilli and fresh mint – a marvellous match with affordable mackerel
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Peach bellini
An Italian classic that benefits from the use of the freshest yellow peaches
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Blueberry and yogurt cake
Sara Adams creates a modern twist on a Victoria sponge, with a moist yogurt and fruit cake with a delicious buttercream icing
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Thai chicken curry
Making your own Thai curry paste is easy than you might think - substitute chicken for tofu, fish or any other meat to vary the recipe
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Tuna and radish tortilla wraps
Crunchy little gem lettuce, radish and cucumber mixed with Greek yoghurt make a tasty lunchtime snack from Tana Ramsay
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Crayfish cocktail
James Martin's sophisticated twist on prawn cocktail using sweet tender crayfish and fresh mayonnaise makes a delightful starter
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Dill and fennel bread with smoked salmon, fromage blanc and Bloody Mary
For a special starter or brunch, try smoked salmon and herbed cheese with Matt Tebbutt’s wonderful homemade bread
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Sausage and pea risotto
Vary the sausages you use in Ainsley Harriot's risotto - top notch pork and leek or Toulouse sausages are both particularly good
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Pommes anna with eggs and rocket and walnut pesto
A delicious meat-free meal, bringing both colour and texture to the table.
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Beetroot, st. tola cheese and herb salad
The creamy Irish goats' cheese, St. Tola, is perfectly complemented by earthy beetroot and fresh herbs in Matthew Fort's quick recipe

