Calas are Liberian rice fritters that are also sold by hawkers in New Orleans. This calas with caramelised apple compote and peanut ice cream recipe combines the best of the American and the West African versions, showing the close links between these two culinary cultures.
Friend and fellow Gourmet Girl Tracy Foulkes produces NoMU cocoa. We modified the chocolate cake recipe that appears on the NoMU tin and created these chilli and lemongrass chocolate cakes…
Luxury Christmas cake with macadamia and cranberry honey praline is the perfect holiday indulgence. This delicious cake has it all! Nutty, slightly spicy, sweet and utterly delicious. Bring out the eggnog and celebrate the festive cheer with this delicious dessert.
Roasted peaches stuffed with argan amlou are sure to be unlike any fruit dish you’ve ever had before. Amlou is a Berber almond and argan oil dip which is…
A delicious alternative to traditional mince pies.
Salmon fish cakes with a twist. These salmon fish cakes with nectarine salsa is a refreshing bite for spring or summer.
Makes: 8 This is a cracking recipe for scones, which uses sour cherries as well as the more usual raisins. The cherries work fantastically well with the jam…
You might think that one of the biggest challenges for the executive chef of a game lodge in the Okavango Delta that has no phone lines but an abundance of wildlife and is a 40-minute plane ride away from the nearest town, would be the difficulty of ordering and accessing fresh food and supplies. For chef Craig Higgins however, it’s “Jimmy” the resident hyena – lover of beef fillet, yoghurt, biscotti, leftovers and in fact anything from the lodge kitchen. Despite efforts by staff to keep the hyena out of the camp – think barricades and reinforced doors – teeth…
In Barcelona, hip young lovers kiss openly on the streets. The organic wavey shapes and glittering mosaic of Gaudi façades catch you by surprise as you whizz through…
Charismatic and culinary, Antony Worrall Thompson is one of the world’s favourite celebrity chefs. We chatted to this charming and talented restaurateur, bestselling author, award-winning chef, TV regular plus twice winner of The Weakest Link Chef Special. By Tanya Kovarsky What is your cooking approach and philosophy? Keep it simple, keep it natural and keep it local – it’s back to basics. What have been the highlights of your career? When I won MOGB (Meilleur Ouvrier de Grande Bretagne – Antony is only one of seven chefs to have merited this lifelong title), cooking the inaugural lunch for Her Majesty,…
Tea drinkers often associate tea with the British tradition of afternoon tea, which is usually a black tea from one of the Empire’s colonies – Assam and Darjeeling…