Beef stock is one of those recipes that every budding gourmet or even casual cook should know. Making your own stock makes an enormous difference. Marvel at how dishes…
You’ll need Ponzu sauce for this recipe.
By Alice Spenser-HiggsPlant a medley of Asian greens. They’re zesty and flavourful, delicious in salads, stir-fried or steamed. Did you know, Asian or mustard greens are Brassicas (members…
Let loose in London town, former F&HE food editor Leila Saffarian and contributing writer Jenny Handley got down to some seriously grand dining, chef mingling and Borough Market meandering London’s reputation as a global foodie capital is there for a reason and although Leila firmly believes that “street food is the best food – it’s super-tasty, has loads of personality and will remain one of my reasons for loving food as much as I do” – it was the great chef Raymond Blanc who reminded her that there is more to simply picking a strawberry and eating it. “You can…
This blueberry blast breakfast smoothie will keep you going until lunchtime. It’s refreshing and packed full with all of the nutrients and vitamins you need for a busy day…
Don’t be intimidated! Making your own crème brûlée from scratch isn’t difficult, and making Irish coffee crème brûlée is both easy and delicious. The rich coffee flavour works perfectly with creamy custard, and there’s nothing more satisfying than that first crack as you dive through the hard sugar.
Muddle 2 slices of ginger, 6 fresh mint leaves and 15ml (1 tbsp) simple syrup in a cocktail shaker. Add 60ml (¼ cup) tequila, 15ml (1 tbsp) lemon…
Use a selection of vegetables (the more colourful the variety, the better) like thickly sliced red cabbage, whole peppers, whole spring onions and avocados. Brush the vegetables with oil – olive, avocado or garlic-infused – and place on a hot grill. At this stage, whole onions that have been dipped into water can be placed directly into the coals. Chargrill the vegetables, turning every so often until they are charred. While warm, drizzle with more oil and dust with a ground chilli and burnt herb (such as rosemary) salt.