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prawn1

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  • 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

  • Spinach vichyssoise

    Spinach vichyssoise

    Allegra McEvedy adds puréed spinach to this classic French leek soup and serves it with a lemon and ricotta-topped crostini

  • John Dory with crushed new potatoes

    John Dory with crushed new potatoes

    Whole garlic and thyme-baked fish sit atop olive oil, anchovy and chilli-spiked vegetables in Bjorn Van Der Horst's supper for two

COMMENTS MADE

  • On Croxfords:

    Posted on 16th of July 2007

    I will tell you exactly what makes Croxfords so special, SUSAN! The food supplied by Susan and her fantastic team for my wedding reception was simply divine and scrummy! Cant wait till my 40th to get her cooking for me again.