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RECOMMENDATIONS
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Haunch of venison with red wine and tangy beetroot puree
Paul Rankin creates a ruby red venison dish complementing the rich gamey meat with a red wine sauce and zingy beetroot puree
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Clementine and orange blossom clafoutis
Jun Tanaka makes his variation on a classic French dish by using fresh clementines and orange flower water
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Poached chicken and pine nut salad
Matt Tebbutt’s fantastic springtime salad recipe is a refreshing mix of herbs, aromatics and fresh citrus notes to pep up some meaty chicken
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Moroccan barbecue chicken
Transform barbecued chicken with this simple and quick spice paste from Caroline Hire
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Theo’s ultimate pizza
Italian cooking expert Theo Randall cooks up his version of the ultimate pizza.
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Scallops with capers and cime di rape
Arthur Potts Dawson cooks cime di rape, a variety of turnip greens with a bitter flavour, with simple herbed scallops
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Clootie dumpling
Hazel McFadzean brings us this traditional Scottish pudding that used to be finished on the fire
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Gooseberry and elderflower fool
Taste the essence of summer in Andrew Webb’s ambrosial combination of gooseberry, elderflower and softly whipped cream
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Mushrooms on toast
Arthur Potts Dawson makes the most of autumn mushrooms in this flavour packed dish
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Blinis
Blinis make a versatile base for plenty of toppings - the most classic being smoked salmon and sour cream

