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Waaza
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RECOMMENDATIONS
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Marinated lamb with coconut cabbage
Hrishikesh Desai brings together a wealth of spices, from coriander, turmeric and asafoetida to sambar powder and cumin to create this vibrant dish
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Cinder toffee
The vinegar and bicarb react together to make tiny bubbles in this sweet honeycomb treat from Diana Henry
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Rice pudding with boozy prunes
Stewed in tea and Armagnac, prunes add a kick to Diane Johnson's traditional rice pudding
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Steamed mussels with tomato and tarragon
Serve Rick Stein's juicy mussels flavoured with garlic, white wine, tomatoes and aromatic tarragon with crusty bread to mop up the delicious juices.
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Goat's cheese and pear crostata with chilli and lime dressing
Golden orchard fruits, melting goat's cheese and chilli-lime glaze all atop crisp puff pastry make a sensational dessert from Ed Baines
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New potatoes with samphire and broad beans
Galton Blackiston cooks with spring’s seasonal produce, along with pullet’s eggs – a slightly smaller egg from a young hen
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Beetroot ravioli
Chad Sarno, of vegetarian and vegan restaurant Saf in London, serves a healthy pasta dish with cashew herb boursin, asparagus salad and balsamic figs
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Blood oranges in pepper and rosemary syrup with lace biscuits
Delicate oat biscuits make a perfect pairing to Sophie Grigson’s spicy oranges
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Asparagus with cheddar sauce
Shaun Hill’s recipe makes a moreish treat out of this season’s English asparagus, served with a morel mushroom tart
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Ayrshire Royal Rooster Potato Salad with Balsamic Dressing
Andrew Fairlie combines tasteful Italian balsamic dressing with home-grown Scottish potatoes

