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RECOMMENDATIONS

  • Baklava

    Baklava

    Tonia Buxton’s version of this famous sticky, nutty Middle Eastern sweet is the perfect accompaniment to a cup of coffee

  • Cumberland sausage toad in the hole

    Cumberland sausage toad in the hole

    The addition of field mushrooms and tomatoes to Austen Davies' toad in the hole makes this dish a meal in itself

  • Spinach vichyssoise

    Spinach vichyssoise

    Allegra McEvedy adds puréed spinach to this classic French leek soup and serves it with a lemon and ricotta-topped crostini

  • Brochette of pineapple with rum crème fraîche

    Brochette of pineapple with rum crème fraîche

    Round off a meal in Caribbean style with Chris Galvin's recipe for skewered pineapple and sweet vanilla sauce

  • Tortilla Española

    Tortilla Española

    Mario Batali makes the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamón. Basically anytime, anywhere!

  • Soul swizzle

    Soul swizzle

    A refreshing citrus cocktail made with Finlandia grapefruit vodka from the soulshakers

  • Lime and coconut steamed fish

    Lime and coconut steamed fish

    Parsee cook Farzana Contractor makes Patrani Machi, steamed fillets of fish with a spicy green lime and coconut marinade

  • Walnut cake with American frosting

    Walnut cake with American frosting

    Rachel Allen bakes a spectacular version of her own wedding cake, which is perfect for any special occasion.

  • Filipino fish

    Filipino fish

    Allegra Mcevedy uses traditional coconut vinegar for this aromatic fish dish – an inspiration from the Phillipines

  • Shrimp and saffron risotto

    Shrimp and saffron risotto

    Tiffany Goodall creates an Italian dish inspired by Spanish paella, bursting full of rich flavours and colours