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bryan5
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RECOMMENDATIONS
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Ribblesdale 'carbonara'
Gary Rhodes piles strips of streaky bacon over rich and creamy goats' cheese pasta
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Moroccan Lemon Chicken
Matt Tebbutt’s slow-cooked chicken incorporates the mellow tanginess of preserved lemons, a common ingredient in Moroccan cooking
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Supersize Yorkshire puddings
Paul Clerehugh’s secret to super light and tall Yorkies is in using gelatine powder and letting the batter rest for 12 hours
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Pan-fried pork with sweet paprika sauce
The spiciness of paprika in a creamy sauce matches well with Arthur Potts Dawson’s quickly fried pork and grilled aubergine
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Chinese duck stir-fry
Healthy, quick and full of flavour: try Tana Ramsay’s easy recipe
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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
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Cream of cauliflower soup with pan-fried langoustines
Serve Andrew Fairlie’s elegant soup as a starter at your next dinner party
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Skate with bacon
Matthew Fort makes skate with a zesty salsa and crispy lardons.
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Pizza
Cookery school doyenne Rosemary Shrager reveals her definitive recipe for the perfect pizza dough with some yummy topping suggestions
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Gateaux of carrots and Gruyère
Anton Edelmann cloaks this elegant vegetable terrine in a spicy vegetable sauce
