Profile
vster
View By:
RECOMMENDATIONS
-
Deep-fried oysters with Irish stout
Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters
-
Stewed apple with sweet ricotta and cobnuts
Arthur Potts Dawson's simple dessert is a delightful contrast of textures and flavours that makes the most of a traditional Kentish nut crop
-
Hunter's dish with spiced red cabbage
Use up meat leftover from you roast in Cornelius Jelier's hearty recipe
-
Chorizo and black pudding stew
A meat and lentil stew packed with robust Spanish flavours from Simon Rimmer
-
Ham hock, mustard fruits and fresh herb sauce
Matt Tebbutt slow-cooks this cheaper cut of pork and serves it with a punchy herb sauce for the most delicious results
-
Sebadas
Sweet Sardinian parcels served with myrtle liqueur ice cream is a favourite of chef Giorgio Locatelli
-
Lemon cream rice with rhubarb and orange compote
Luscious and lemony, Claire Macdonald's creamy, chilled rice pudding with rhubarb compote makes a delectable dessert
-
Gong bao ji ding (kung pao chicken with peanuts)
A glorious medley of chicken, golden peanuts, and bright red chillies with a sweet-sour sauce from Fuchsia Dunlop
-
Fried red mullet with tomato and sardine sauce
Get your fish fix with this Michelin-quality dish from Jason Atherton
-
Corn and crab fritters
Chef Wan's rich satay sauce is the perfect way to savour these crisp and juicy fritters

