Ingredients for 2 150 g pack ”ready to cook” ribbon noodles (see tip) 50 g mange touts, halved diagonally 50 g French beans, halved 2 spring onions, trimmed and chopped 100 g cooked tiger prawns 60 g Philadelphia Light 1 tbsp sweet chilli sauce 2 tsp fish sauce Rind and juice of ½ lime 1 tbsp semi-skimmed milk Instructions Cook the noodles … [Read more...]
Tom Kerridge’s Proper Pub Food on its way
Tom Kerridge, the only British chef who has earned two Michelin stars by cooking in a pub, begins his new series Proper Pub Food - where he shows us how to cook dishes inspired by British pub classics – on Monday 23 September. In the first episode, Tom demonstrates dishes that are perfect for serving up to groups of friends. This is hearty, casual cooking which is meant for … [Read more...]
Fantastic Football Fayre
Roast loin of venison, wild mushroom pie and parsnip purée - Adam Gray Saturday and about to sit down and watch the midday game, nothing like a great pie to enjoy the game with, couldn't eat this at the game but perfect on the couch. This roast venison recipe comprises individual mushroom pies and beautifully creamy parsnip purée, See full recipe … [Read more...]
Fish on Friday, John Dory with potato rasam by Shaun Hill and courtesy of Great British Chefs
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge with Brian Turner and Blakes in South Kensington. He won a Michelin star for Gidleigh Park in Devon where he was a … [Read more...]
Chef’s Recipe of the Week, by Mark Jordan
This week’s Chefs Recipe of the Week is Apple Galette with Black Butter Ice Cream by Mark Jordan and courtesy of Great British Chefs. Mark Jordan's original idea for this dessert was to have a slant of an old classic – the apple crumble with vanilla custard – but over time it has developed into this gorgeous galette recipe with the addition of apple jelly and black butter ice … [Read more...]