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RECOMMENDATIONS
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Swiss chard rice cakes on liquorice coconut curry
Peter Gordon serves up a tasty vegetarian dish, transforming classic winter ingredients with the addition of some more exotic flavours
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Breast of lamb st ménéhoulde
Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat
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Cannon of lamb with fresh liquorice
An elegant restaurant-style dish of lamb medallions with griddled courgettes and confit tomatoes from Daniel Galmiche
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Lemon chicken (Pollo ai limoni)
Matthew Fort serves spatchcock chicken drenched in lemon juice, garlic and chilli with a bitter leaf salad
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Ham hock, mustard fruits and fresh herb sauce
Matt Tebbutt slow-cooks this cheaper cut of pork and serves it with a punchy herb sauce for the most delicious results
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Soft chocolate cake with crema di mascarpone
A flourless cake that is light and intensely chocolatey from Theo Randall
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Meatballs with thyme
Trina Hahnemann's flavoursome meatballs are made with a combination of veal and pork
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Fillet steak with whisky cream
Sue Parker-Roberts uses soya cream to enrich her mustard, whisky and red wine sauce
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Lamb chop and potato towers
The combination of barbecued peppers, potatoes and tender pink lamb drizzled with a really scrumptious dressing will instantly become a party favourite.
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Lasagna al forno
With its rich meat sauce and home-made béchamel, Tamasin Day-Lewis's magnificent lasagne will have everyone clamouring for seconds

