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  • Grilled plaice with béarnaise sauce

    Grilled plaice with béarnaise sauce

    Stuart Gillies pairs a wonderfully rich tarragon-flavoured butter and egg sauce with perfectly grilled fish and a simple salad

  • Moroccan fish cakes with hot pepper sauce

    Moroccan fish cakes with hot pepper sauce

    Gurnard, a firm, white-fleshed fish, combines with harissa (a hot chilli paste) and other Moroccan flavourings in Diana Henry’s extra spicy fish cakes.

  • Chicken in a jar

    Chicken in a jar

    Paul Bloxham serves a dramatic dinner party dish of chicken cooked in a preserving jar with a deluxe salsa verde and crisp slices of French sourdough bread

COMMENTS MADE

  • On Couture Cakes:

    Posted on 8th of July 2008

    After searching high and low for the perfect wedding cake, we finally found Katie and thank goodness we did. We had a lengthy discussion about our wishes and design ideas and Katie was very patient indeed as we changed our minds so many times! The tasting of the cakes was wonderful (that definitely kept the groom happy). Between us we came up with the best wedding cake that suited the theme of our wedding. On the day the cake was perfect and was commented upon by all of our guests. I just have to think of an excuse to get Katie to make another cake for us :o)