Born in Epsom, Surrey in 1981, Nick’s love for food started with his parents, who both showed a flare for cooking. It was this very upbringing that led Nick to the bright lights of London at 16 to start his apprenticeship at the Royal Garden Hotel, Kensington. Here Nick developed and fine-tuned his passion for fine dining. Nick then went on to discover his own style and see … [Read more...]
Philadelphia Recipe, Garlicky Butternut Squash with Pumpkin Seeds
Ingredients for 6 750 g butternut squash, peeled and cut into bitesize chunks 15 g butter 50 g fresh brown breadcrumbs 20 g pumpkin seeds 200 g Philadelphia Light with Garlic & Herbs 2 tbsp fresh parsley, chopped Instructions Boil the squash pieces in water until just tender. Drain, reserving the cooking liquid. Place the squash in a serving dish and … [Read more...]
Bronze turkey with all the trimmings, by Dominic Chapman
Roast turkey is always absolutely delicious at Christmas, but also on a wet autumn afternoon like today. First steamed with aromatics, then roasted until the skin is crisp, this roast turkey recipe results in a bird that is beautifully tender, moist and full of flavour. As well as apricot stuffing, serve cranberry and bread sauce with the turkey, along with plenty of beautiful … [Read more...]
Philadelphia Recipe, Oreo Cheesecake Bars
Ingredients for 24 35 OREO cookies 50 g butter 15 g powdered gelatine 75 ml cold water 200 g Philadelphia Light 50 g caster sugar 200 ml semi-skimmed milk 145 ml whipping cream Instructions Crush 25 cookies into fine crumbs and mix into melted butter. Press firmly into the base of a 33x23 cm swiss roll tin. Coarsely chop the remaining 10 cookies … [Read more...]
Chef’s Recipe of the Week, by Shaun Rankin
This week’s Chefs Recipe of the Week is Curried Scallops with Coconut Coriander Dahl by Shaun Rankin and courtesy of Great British Chefs. A scallop recipe from acclaimed Jersey-based chef Shaun Rankin, this impressive seafood starter will wow your dinner party guests and is easy to make if you remember to soak the lentils the night before. Scallops should be bought in the … [Read more...]