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RECOMMENDATIONS
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Warm squab, duck and cherry salad
Baby beetroot, cherries, horseradish and peppery watercress make a match for game birds in Jeremy Lee’s stunning salad
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Braised turbot in sherry vinegar with brown shrimp and bacon
A fish dish packed of vibrant colours and flavours from John Burton Race
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Ranch-style eggs (Huevos rancheros)
This is the best-known breakfast egg dish in Mexico. Rick Stein still likes to cook this on a long Sunday morning after a particularly lively Saturday night.
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Condensed milk ice cream with raspberry salad
This surprisingly light and refreshing dessert includes Bryn William's patriotic recipe for Welsh shortbread
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Prune and almond tart
Paul Merrett uses prunes from the Agen region of southern France in his well-known dessert recipe
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Partridge with pear purée and parsnips
Aiden Byrne cooks a rich autumnal feast that he suggests serving with a creamy truffled mash
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Yoghurt and honey pannacotta with biscotti
Greek yogurt adds a delicious tang to Sophie Michell’s easy creamy dessert
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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
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Sausage casserole with savoy cabbage and butter beans
Make a super sausage supper with Tana Ramsay's hearty casserole
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Orange cheesecake
Michel Roux uses pâte sablée in this fresh orange cheesecake – it’s more fragile and delicate than pate sucrée (sweet shortcrust pastry), but melts in the mouth like no other pastry. One of the all-time great cheesecake recipes

