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RECOMMENDATIONS
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Hot-smoked salmon, lobster and leeks
Gary Rhodes warms lobster tails with leeks, crème fraîche and hot-smoked salmon, served with lemon dressing
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Baby squid with smoked garlic aioli
Ben Tish tops a salad of pretty marmonde tomatoes and lovage leaves with fried baby squid and a dollop of smoked garlic aioli
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Cream of mussel soup with celeriac and saffron
Deliciously tart with the tang of creme fraiche, Rick Stein's soup auburn-hued soup is well-worth second helpings
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Chicken with proscuitto and sage
Arthur Potts Dawson uses a hot brick to weigh down chicken as it cooks, resulting in succulent meat and crisp, golden skin
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Goan mutton vindaloo
Tom Parker Bowles’ flavour-packed vindaloo was inspired by Indian cookery writer Camellia Panjabi
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Individual steamed puddings with persimmon Anglaise
Rosemary Shrager's indulgent puddings are flavoured with persimmon and orange and served with a luxurious orange liqueur sauce
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Chilli trout ceviche
Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat
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Red prawn curry
Chilli, galangal and zesty kaffir lime create the distinctive Thai flavour in Caroline Hire's quick and easy curry
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Pork pies with dips
Gary Rhodes serves pork pies with Cumberland sauce, piccalilli dip, celeriac remoulade and a fresh cucumber salad
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Roast pork with fennel stuffing and simple apple sauce
A classic flavour pairing of pork and apple is enhanced by Tana Ramsay's fresh-tasting stuffing

