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RECOMMENDATIONS
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Toad in the hole
Malt vinegar is the surprise ingredient in Brian Turner's take on a traditional British favourite
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Mussels in sweet and sour chilli sauce
Mussels make the perfect mid-week supper as they take virtually no time to prepare and taste absolutely delicious, especially with this sweet and sour chilli sauce.
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Lamb’s tongue with cabbage and carrot salad
Matthew Fort presents an easy starter with a bit of a kick.
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Roasted lamb with spiced butternut
A roasted lamb rump goes beautifully with curry-spiced vegetables and chickpeas in Paul Merrett’s recipe
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Rhubarb and strawberry compote
Matthew Fort’s sweet fruit compote is a taste of summer, with hints of elderflower and fresh basil
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Blinis
Blinis make a versatile base for plenty of toppings - the most classic being smoked salmon and sour cream
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Warm citrus salad with champagne dressing
If you have an open bottle of champagne, add a splash to a citrus dressing as James Martin does in this simple yet sophisticated recipe
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Spicy stir-fried vegetables
The combination of spiced vegetables and sweet coconut makes the perfect starter in this recipe by Sanjay Dwivedi
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Mrs Kirkham's Lancashire cheese soufflés
Serve these soufflés straight away for a soft, delicate texture, or chill them for a couple of days, then reheat for a still delicious soufflé experience!
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Mushroom duxelle tartlet with poached eggs and hollandaise sauce
Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions

