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RECOMMENDATIONS

  • Honey and soy roasted quail

    Honey and soy roasted quail

    Jason Atherton makes a stylish quail dish with foie gras and spiced pear chutney

  • Monkfish with saffron and capers

    Monkfish with saffron and capers

    Tom Aikens poaches monkfish in a cream and saffron reduction for a very sophisticated pasta sauce

  • Crab peri peri

    Crab peri peri

    Goa's top chef Ananda Solomon cooks fresh crab and tomatoes with a piquant chilli sauce flecked with cumin and mustard seeds

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