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  • Onglet steak with fondant potatoes

    Onglet steak with fondant potatoes

    Melting port butter makes an unctuous sauce for Matt Tebbutt’s tender steak supper

  • Anchoïade

    Anchoïade

    Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

  • Salmon with beetroot and cauliflower cream

    Salmon with beetroot and cauliflower cream

    James Martin's colourful recipe pairs richly flavoured salmon with piquant marinated beetroot and luxurious cauliflower cream spiked with horseradish

COMMENTS MADE

  • On Couture Cakes:

    Posted on 8th of July 2008

    I've just commissioned Katie to make my wedding cake, so although I am yet to see a finished result, I am confident that it will be out of this world! The samples displayed in her studio are exquisite, & the flavours available taste amazing. We spent over an hour there having our initial consultation, & have been corresponding ideas ever since - she is very pro-active in the whole design process. I've got a year to go yet, & can't wait to see & taste our cake!