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Cookbook Confidential

Prawn & Coconut Soup

Serves 2 351 calories 16.3g saturated fat 1 tbsp vegetable or groundnut oil 1 hot red chilli, deseeded and chopped 1 garlic clove, chopped a small knob of fresh root ginger, peeled and grated ½ lemon grass stalk, finely chopped ½ x 400ml (14fl oz) can coconut milk 800ml (1 1/3 pints) ready-made fish stock […]

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London Food Month Pictures

Last Sunday saw us gather in Foyles Charing Cross Road for a few talks, a few tastings and a lot of gin, with some of London’s best food & drink writers. Take a look at some of the pictures below.

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CENTRAL TEXAS BEEF SHORT RIBS

SERVES: 6–8 | PREP TIME: 15 MINUTES | COOKING TIME: 6–7 HOURS | RESTING TIME: 1–2 HOURS SPECIAL EQUIPMENT: WATER SMOKER, 4 LARGE HANDFULS MESQUITE OR OAK WOOD CHUNKS, SPRAY BOTTLE FILLED WITH WATER, INSTANT-READ THERMOMETER; DRY, INSULATED COOLER This recipe comes straight out of an epic day I spent with third-generation pit master Wayne […]

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Recipe of the Week: Kanelbullar

KANELBULLAR – cinnamon buns Fika is a social institution in Sweden that essentially means having a break with one’s colleagues, friends or family and no one pastry or baked treat says fika time as much as a cinnamon flavoured bun, paired here with a touch of aromatic cardamom. Think of that gorgeous warmly spicy scent […]

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Recipe of the Week: Grilled Peach, Beetroot & Feta Salad

Peaches don’t just have to be the stuff of smoothies and fruit salads, their aromatic flavour and smooth texture work incredibly well in savoury dishes, too. Paired with tangy goats’ cheese, salty Jamón Ibérico and peppery leaves, the sweetness of peaches makes this a salad that hits your taste buds from all sides. SERVES 4 […]

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Recipe of the Week: Salmon Parcels with Vegetables

Serves 4 Preparation: 15 minutes Cooking time: 15 minutes Pre-heat the oven to 180°C. Arrange the salmon steaks, the courgettes cut in rounds and the remaining vegetables in the middle of 4 sheets of baking paper. Close the parcels tightly. Bake in the oven for 15 minutes. Sprinkle with basil cut up with scissors and […]

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RECIPE: Mul Naengmyeon

Made from buckwheat, these noodles are springy and chewy – a completely different texture to the soft somyun vermicelli noodles typically used in Korean soups. I like to add loads of vinegar and mustard to the ice cold broth here, often so much that it makes me suck in my cheeks and gives me a […]

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Weekend Recipe: Sabrina Ghayour’s Spiced Rack of Lamb with Pomegranate Sauce

When I was younger, I perceived rack of lamb to be the height of sophistication and considered it best left for eating in fancy restaurants. I never knew just how easy and quick it was to prepare it at home, and now it is something we eat regularly. The pomegranate sauce is a great match […]

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Magic Pancakes

This recipe uses basic science to fascinating effect – colourchanging pancakes, packed with goodness, all thanks to grated beetroot and a few common ingredients. (more…)

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Top 5: Dan Doherty’s Top 5 Ingredients for Autumn

We asked Duck & Waffle’s Executive Chef, Dan Doherty, for his top five ingredients for Autumn. Jerusalem artichokes Roasted with garlic and thyme, the nutty, earthy flavour gets me every time. Guinea fowl Pot roasted with pancetta and lots of onions, it’s the perfect autumnal dish Wild mushrooms This is when there is an abundance of […]

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Behind the Scenes: Sirocco Cover Reveal

This week we revealed the cover for Sirocco: Fabulous Flavours from the East, the new cookbook from award-winning Sabrina Ghayour. (more…)

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Weekend Recipe: Gizzi Erskine’s Black Velvet Cake

  SERVES 10–12 Preparation Time 20 minutes, plus chilling Cooking Time 50 minutes Ingredients 250g unsalted butter, chopped into cubes, plus extra for greasing 250ml chocolate stout or Guinness 100g plain chocolate (70% cocoa solids), broken into pieces 35g cocoa powder 400g golden caster sugar 2 eggs 142g natural yogurt 1 tablespoon vanilla extract 275g plain flour 2½ teaspoons […]

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Recipe: Gizzi’s Harissa Prawns with Cauliflower Couscous & Roasted Vegetables

Gizzi Erskine shares a recipe from her brand new book Gizzi’s Healthy Appetite. Serves 2 Preparation time: 20 minutes, plus marinating Cooking time: 50 minutes (more…)

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Recipe: Diana Henry ‘A Bird in the Hand’

Mustard chicken, black beans and avocado salsa Hot, spicy chicken, avocado, black beans and cheese too… almost a chicken version of a great chilli.  Different, but glorious. Serve with tortillas, soured cream and feta, Wensleydale or mild goat’s cheese. (more…)

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