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RECOMMENDATIONS
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Moroccan lamb stew with pumpkin and preserved lemon
Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in Antony Worrall Thompson’s satisfying dish
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Asparagus and morel tart
A crisp pastry case and tarragon infused buttery sauce add the wow factor to this classy, seasonal recipe from Matthew Fort
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Jerk snapper with black-eyed peas a la shack
Charita Jones serves up spicy fried fish with a bean stew and crisp plantains
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Potted sprats
Mark Houghman’s recipe makes for a simple quick starter or light lunch – if you can’t get sprats, whitebait works well, too
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Battered haddock
Forget fish and chips: Mark Hix includes the potato in the batter in his crisp haddock parcels
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Cherry tart
Fresh summer cherries make the tastiest of tarts in this sublime recipe from Anton Edelman
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Skirt steak with watercress and barley salad
Oliver Rowe shares a simple steak recipe with a peppery salad that's full of texture and flavour
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Lamb tagine and cauliflower 'couscous'
Paul Merrett’s luscious lamb tagine is served with cauliflower ground into tiny pieces and steamed to resemble couscous
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Caramelised blood oranges with anise
Thomasina Miers prepares a colourful dessert that contrasts the tart sweetness of blood oranges with crisp, dark caramel
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Scallops with crispy shallots
Matt Tebbutt shows how to get the most out of seasonal shallots in this elegant starter

