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Jonno5
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RECOMMENDATIONS
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Venison liver with butternut squash
Make the most of what autumn has to offer with Jun Tanaka's seasonal dish of game, sweet squash compote and buttery ceps
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Vegetable tempura with Japanese dipping sauce
Silvana Franco whips up a classic Japanese restaurant dish with seasonal vegetables and a light soy-based dipping sauce
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Fire-glazed duck with fresh plum dipping sauce
This Oriental-style duck is delicious served with the fresh plum sauce. If you don't have any plums, nectarines make a surprisingly good substitute.
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Raspberry vinaigrette
Try this light summery vinaigrette poured over half an avocado or drizzled over a rocket salad
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Banana meringue tart
Dorienne Robinson makes a banana tart with a crisp pastry shell and a fluffy meringue topping
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Deep-fried onions in Perry batter
Mark Hix puts an autumn twist to a classic onion ring recipe, with tangy pear cider
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Arancini with salt and pepper tomato sauce
This classic Italian snack of risotto balls is a great way to use up any leftovers and served as part of an antipasti platter, says Paul Bloxham
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Barbecued corn
Smoked paprika, cayenne and melting butter give Caroline Hire's corn a well-deserved place on the barbecue
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Garlic and rosemary escallops of veal with cauliflower mash
These veal escallops, filled with garlic and rosemary and served on creamy cauliflower mash, make an impressive main course by James Martin
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Veal Holstein
Go over all retro with Allegra McEvedy’s 1970s dish of veal escalopes topped with a fried egg and anchovy fillets

