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RECOMMENDATIONS
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Coley with lemon and capers
Matt Tebbutt serves fried coley topped with grated boiled egg, croutons and a smooth caper, lemon and shallot sauce
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Moroccan chicken with saffron honey
Cinnamon, coriander and orange flower water impart exotic North African flavours to Diana Henry's casseroled chicken
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Green chicken biryani
Anjum Anand’s unusual biryani is from one of the south-western regions of India and is a spectacular dish that deserves to be better known
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Spaghetti with monkfish and clams
An easy seafood sauce that can be made while the pasta is cooking, from Arthur Potts Dawson
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Chocolate and beetroot cake
Chocolate and beetroot are a winning combination in Diana Henry's decadent home-made cake with crème de cassis icing
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Gloucester old spot sausages with mustard and maple syrup
Have a meaty feast with Gary Rhodes' recipe which celebrates flavoursome Gloucester Old Spot pork
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Ravioli with asparagus
Aaron Craze cracks an egg into the centre of fresh ravioli to make an impressive pasta dish
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Panettone bread and butter pudding
Galton Blackiston uses panettone to add extra richness to this smart version of a nursery classic, enriched with mixed peel, sultanas and fresh vanilla
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Steamed wild bass with mussel tartare
Speckled with gherkins, capers and lightly steamed mussels, Stephen Harris’ fish dish looks delicate, but is packed with robust flavours
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Pork vindaloo
Kashmiri chillies are mild, giving this reputedly fiery curry depth of flavour without too much heat, from Goan cook Ananda Solomon

