This Anglo-Indian fusion was a feature on many breakfast sideboards as it was a great way to use up leftovers. It’s authentic when made with smoked haddock. To modernise this dish, use fresh salmon instead of the haddock and omit the saffron. Add fresh peas together with the sweetcorn kernels.
This Milanese dish literally means ”bone with a hole”, with the bone marrow being an essential part of the dish. It is a deliciously aromatic veal shank stew…
This is a classic Italian dessert that can be made using any kind of jam – I’ve used cherry jam for a sweetly tart taste. TO DRINK: Corretto espresso would also work here; instead of using grappa, try lacing it with brandy
Salmon mousse originates from The Crusoe Hotel, Lower Largo, Fife, in Scotland. Chef J.A. Crawford Horne invented a dish called salmon pâté which included cucumber in the mixture. To modernise this dish, substitute half of the fresh cream with sour cream for a healthier option.
A stylish classic on the dinner party scene in the 1970s – and it’s back on the menus of some of the world’s most fashionable restaurants. To modernise…
The fresh and earthy flavours of a Waldorf salad are surprisingly delicious with tender meat. Seared beef Waldorf salad with pont-neuf potatoes is the perfect combination of salty, creamy, tangy and fresh. Cook’s tip: In France, thick-cut potato chips are called pommes pont-neuf.
This layered fruit sorbet terrine with fresh berries and fruit coulis is great as it can be made days ahead and kept in the freezer. A wonderfully light…
Makes: about 15 TO DRINK: Nuts add a certain richness that asks for a wooded sauvignon; enjoy with Bellingham Maverick Wooded Sauvignon Blanc 2005
This was inspired by the suspiros (meringues) and bag of beautiful almonds we brought back from the Algarve. This has dates and figs served in layers with whipped…