Spring’s fresh new shoots deserve the very lightest touchThe tender young shoots are here, long-stemmed broccoli, purple sprouting and early asparagus all waiting in line in for a spoonful of hollandaise sauce.I ring the changes by stirring in a few fresh garlic or tarragon leaves, or the finely grated zest of an orange, then add a textural contrast with toasted almonds or fried breadcrumbs – sometimes both. Continue reading
Little vegetarian savoury cakes to have with a tomato saladChewy, nutty textured little cakes. Pearled spelt is available from wholefood shops, major supermarkets and many grocers.Put a medium sized pan of water on to boil. Salt the water and pour in 250g of pearled spelt. Turn the water down to a spirited simmer, partially cover with a lid and cook for 20 minutes. Drain in a colander and set aside. Continue reading
A bright and vibrant way with seasonal vegA bowl of steaming broth, swirls of miso paste and young spring vegetables.Put 750ml of vegetable or chicken stock on to boil. Trim 200g of small spring carrots and cut them in half lengthways. Let them cook in the boiling stock for 7 or 8 minutes until they are tender to the point of a knife. Tip 150g of shelled peas (fresh or frozen) into the stock, leave to boil for 3 minutes (fresh peas will take an extra couple of minutes or so). Continue reading
A vibrant soup-stew with croutes and a dish of cheesy asparagus to put a taste of spring on your plateThere’s a deep bowl of soup on the table, green as a summer lawn, chock-full of spring vegetables, waiting to be ladled out. There are leeks and courgettes, tiny green peas, spring onions and broad beans all jostling for attention. There are crusts of bread, toasted and piled with an emerald paste of basil and pine kernels, floating on the surface.The toasts, sliced from a baguette and slathered...
The executive chef at Churchill Downs explains how he and his team make juleps for the 400,000 people who come through their gates.
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Trini-style soft pillows of fried bread sandwiching spiced chickpeas and served with a punchy cucumber chutneyDoubles are a delicious and popular Caribbean street food. They’re made up of two soft, puffy fried breads (or baras), hence the name doubles, stuffed with a filling of tasty chickpeas and eaten with chutney (cucumber, in today’s case). Unless you’ve tried them, however, it’s hard to do them justice – it’s a bit like telling someone who has never heard of Elton John that he’s a great pop...
Marsala onion soup, baked tomatoes, upside-down fig tarts – comforting recipes for not-quite-springThere is something splendid and generous about a one-pot supper. No matter how humble the ingredients, the moment you put a large pan or pot on the table is always a good one. It says welcome, and whether everyone dips in for themselves or you ladle the steaming contents out for them, there is the happy suggestion this is a meal to be shared.A meal made in one pot makes good sense for the cook. The...
Family restaurant, working for Jamie Oliver, starring in food TV – Georgina Hayden’s new cookbook, Greekish, is the result of her life’s workWhen it comes to dreaming up new dishes for cookbooks, Georgina Hayden’s sternest critic is her grandmother – her yiayia as she affectionately calls her in Greek. “I spend days with her in the kitchen,” says Hayden, who still lives close to her Greek-Cypriot family in north London. “She can be quite scathing. She’ll tell me very easily if something’s not...
A deeply earthy, pastry-topped pie that delivers a rich meaty sauce
This spicy winner can work as either a starter or main, and it’s a great way to use up off-cuts