This week’s Chefs Recipe of the Week is Pain Perdu by Matt Gillan and courtesy of Great British Chefs. Matt Gillan gives this pain perdu recipe a delicious wintry twist, thanks to the flavours of star anise and cinnamon. Serve with a scoop of your favourite ice cream - Matt Gillan recommends brandy ice cream View other fantastic dishes in Great British Chefs’ Christmas … [Read more...]
Philadelphia Recipe, Turkey Pasta Carbonara
Ingredients for 4 2 turkey breasts (approx 250g) cut into very thin slices 1 onion sliced 1 handful of fresh thyme, roughly chopped 2 garlic cloves, crushed 125 ml skimmed milk 100 g Philadelphia Lightest 125 g fresh or frozen peas 250 g dried spaghetti freshly ground black pepper 25 g fresh flat leaf parsley, roughly chopped Instructions Heat a … [Read more...]
Philadelphia Recipe, Lightly Spiced Chicken and Mango Pittas
Ingredients for 4 100 g Philadelphia Lightest 2 tsp mild curry powder 225 g diced cooked chicken, skin removed 1 small ripe mango, skin removed and flesh diced 1 little gem lettuce heart, shredded 8 cherry tomatoes, quartered 4 wholemeal pitta breads Instructions Mix the Philly with the curry powder, stir in the chicken and mango, mixing gently to coat … [Read more...]
Chef’s Recipe of the Week, by Graham Campbell
This week’s Chefs Recipe of the Week is Turkey Tagine by Graham Campbell and courtesy of Great British Chefs. Remarkable flavour doesn't have to take long to prepare, as this turkey tagine recipe from Graham Campbell proves. The tagine simmers along as the couscous is made, creating a wonderfully warming mid-week meal. View other fantastic dishes in Great British … [Read more...]
Ham Hock terrine, classic piccalilli
Terrine 2 small ham hocks, approx 1kg Small handful parsley, chopped 1 sheet gelatine 1-2 Pigs trotters (optional, will give better flavour and natural gelatine) 2 carrots, chopped 2 celery sticks, chopped 1 large onion, chopped 2 bay leaves, fresh or dried 6 thyme sprigs 3 star anise 6 whole peppercorns Piccalilli 450g each pickling onions, … [Read more...]