Ingredients for 6 4 sheets filo pastry 1 tsp flavourless oil such as ground nut oil 50 g soft brown sugar 1 tsp vanilla essence 4 fresh peaches cut into slices or 1 can peach slices 180 g Philadelphia Lightest 60 g icing sugar & extra for dusting Instructions Heat the oven to 200 °C and grease a baking sheet. Lightly brush each sheet of filo with … [Read more...]
Chefs Recipe of the Week by Pascal Aussignac
This week's Chefs Recipe of the Week is Duck Breast with Aromatic Polenta Fries - by Pascal Aussignac and courtesy of Great British Chefs This playful take on duck a L'orange from Pascal Aussignac contains a delightful orange vinaigrette and aromatic polenta fries. This duck with polenta fries recipe makes a tremendous dinner party dish, and can be conjured up in no time at … [Read more...]
Get Food Smart this fortnight
Between the 1st-15th June 2014 the British public will be prompted to think more about the food we eat: the start of June will mark the launch of Get food Smart (1st-15th June 2014), a fortnight long campaign, by the charity Business in the Community to encourage the British public to be more mindful of their food - what they eat, where it comes from and why they should be … [Read more...]
Pip Lacey is new Head Chef at Angela Hartnett’s Murano
Pip Lacey is the new head chef at Michelin-starred Murano replacing Diego Cardoso who leaves in June. Pip currently holds the position of senior sous chef. She first joined the Murano brigade in June 2011, having previously worked with Angela Hartnett at York and Albany. Diego’s departure marks the end of ten years of working alongside Angela in various capacities and he has … [Read more...]
Butternut squash risotto, parmesan and basil
This simple dish can be made in a matter of no time, an ideal light snack or light lunch Ingredients 200g finely diced butternut squash 200ml vegetable stock 4 tbsp olive oil 1 large banana shallot, chopped 1 sprig thyme 1 clove garlic 100ml of white wine 100g Arborio rice 50ml double cream or crème fraiche 4 tbsp grated … [Read more...]