Pea and marinated cherry tomato ‘mantecatura’ risotto recipe A pea risotto? I know it sound like a dish more suited to the nursery but believe me there is so much more to this recipe, you’ll be really surprised. Fresh, honest, seasonal ingredients and no fuss. You can even use frozen peas if you want to make life easier, and remember, even if it is very simple, you … [Read more...]
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Roux Scholarship 2019: Entries open today as the Roux Family set the recipe challenge
The Roux Family are set to test chefs’ butchering skills in this year’s Roux Scholarship competition as they announce the details of the recipe challenge. Entries opened at 2pm today. Entrants must be in full-time employment as a chef in the United Kingdom and be aged 22 or above, but no older than 30 years of age on 1st February 2019. They have until midnight on Thursday … [Read more...]
Pumpkin Tart, Maple and Pecan Crumble Recipe by Steve Groves
We recently received a selection of recipes from Steve Groves, Head Chef Roux at Parliament Square and today we are delighted to publish the forth, enjoy… Pumpkin Tart, Maple and Pecan Crumble Recipe Serves 8-12 Ingredients (for the pastry) 125g Unsalted butter, 1cm dice Pinch of salt 250g Plain flour 1 Egg 1 Egg Yolk A little water if … [Read more...]
Raspberry and White Chocolate Pops Recipe
In celebration of National Baking Week (15th – 21st October 2018) Laura Zilio, Head Pastry Chef at Burnham Beeches Hotel, has shared her recipe for Raspberry and White Chocolate Pops served in Laura Ashley The Tea Room. The recipe creates 30 chocolate pops. Italian meringue Ingredients 150g Water 450g Caster sugar 300g White eggs 150g Caster … [Read more...]
Ricotta Gnudi, Roasted Squash, Sage Butter Recipe by Steve Groves
We recently received a selection of recipes from Steve Groves, Head Chef Roux at Parliament Square and today we are delighted to publish the third, enjoy… Ricotta Gnudi, Roasted Squash, Sage Butter Recipe Serves 4 Ingredients (for the gnudi) 500g Creamy ricotta 50g Parmesan 500g Semolina flour Salt Method (for the gnudi) Dry the ricotta by pressing it … [Read more...]