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RECOMMENDATIONS
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Wild garlic salad
This peppery salad with a lemon dressing by Nigel Haworth makes the perfect starter to any meal
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Catalan chicken with picada
Diana Henry shows you how to thicken a casserole the traditional Catalan way – with a paste of bread, sweet biscuit and nuts
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Anchoïade
Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif
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Sprouted bean ussal
Anjum Anand’s mixed bean and vegetable starter combines an aromatic mixture of spices, with a hint of coconut
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Green banana curry
Sophie Grigson cooks Vanessa Hewitt’s recipe for savoury bananas in a spiced coconut sauce
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Salmon with sweet pickled beetroot and celeriac purée
A smooth celeriac mash with crunchy pickled beetroot add great texture to this salmon dish by Tristan Mason
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Banana meringue tart
Dorienne Robinson makes a banana tart with a crisp pastry shell and a fluffy meringue topping
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Berry mess
Quick, easy and berry berry good!
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Whole sea bass with fennel, radicchio, leek and anchovy sauce
Served with an interesting combination of vegetables, Theo Randall’s herb-flavoured fish would make a perfect main for a dinner party
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Artichoke, pea and lemon risotto
James Martin garnishes this fresh spring risotto with sautéed lemon segments for added zing

