This recipe is great for showing off the shapes and colours of your tomatoes. It might seem a bit strange to use butter instead of olive oil in a tomato sauce, but it helps thicken the sauce without having to cook the tomatoes down to a pulp –and it tastes pretty good too!
Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City.
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…
“In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother and grandmother…