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RECOMMENDATIONS
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Chocolate moelleux
These gooey melting middle desserts from Jason Atherton cost less than 70p per serving and live up to the description moelleux: soft, tender, moist and sweet
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Caramelised clementines with rice pudding
Sticky clementines top Matt Tebbutt's subtly spiced rice pudding
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Asparagus pesto (with penne)
Merrilees Parker blitzes up a quick and tasty asparagus pesto that's perfect with a bowl of penne pasta
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Rainbow chard gratin
Dark green chard leaves and ruby red stalks are contained in a pastry case for Matthew Fort’s cross between a gratin and a tart
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Rack of lamb on Welsh onion cake
Eleanor Smallwood’s Teisen nionod, or onion cake, is Welsh comfort food at its best – layers of potatoes and onion baked in butter until meltingly soft
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Warm rhubarb and hazelnut streusel pizza
Paul Rankin’s sweet pizza is made with a puff pastry base, roasted rhubarb and a crunchy hazelnut and mascarpone topping
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Canteen steak and kidney pie
Succulent beef and kidney under golden puff pastry make the Canteen Restaurant's traditional steak and kidney pie a real winner
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Scallop, jerusalem artichoke and lentil salad
Diana Henry combines textures and tastes in a stylish starter for six
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Tuna carpaccio with rocket and Parmesan
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Sardine and caramelised onion tart
Matt Tebbut creates a delicious puff pastry tart with a fresh Mediterranean flavour

