TOMATO SOUP with JAMÓN and IDIAZÁBAL
Inspired by the tomato soup at one of his favourite tapas bars in San Sebastian, Spain. This roasted Tomato Soup recipe is from Jose Pizzaro’s new cookbook “Basque” It … Continue Reading →
Author: Sheila Wilton
BEETROOT PICKLED EGGS
Apparently a popular way to pickle eggs is in beetroot juice, so that the egg whites turn a pretty fuchsia pink. The longer you keep the eggs in … Continue Reading →
POTATOES AU GRATIN
This Potatoes Au Gratin recipe is made with potatoes, fennel, and Gruyere cheese? the perfect side dish. Ina Gartin’s Potato-Fennel Gratin recipe is the best, it pairs so well with … Continue Reading →
PORK TENDERLOIN WITH A CREAMY MUSTARD SAUCE
A simple sauce made from just cream, mustard and a pinch of rosmary., but it is terrific. It’s glorious. Sophisticated. Luxurious. INGREDIENTS 1 tenderloin approx 1 kg Thin smoked … Continue Reading →
FISH CAKES
Angela Nilsen’s fishcakes. Delightfully crispy on the outside, tender, moist and flaky on the inside, this is the best fish cakes recipe. Paired with the tartar sauce these fish cakes … Continue Reading →
CHICKEN WITH PRUNES IN RED WINE SAUCE
Inspired by the cuisine of south west France, this chicken is cooked alongside prunes while the chicken itself has an herbed crust of bread crumb, garlic and parsley. INGREDIENTS: … Continue Reading →
SPICY PICKLED EGGS
If you’re a fan of pickling, you’ll love this spicy pickled egg recipe made with chilies, spices,cider vinegar and garlic. They’re super addictive, quick and easy to make. INGREDIENTS 10–12 … Continue Reading →
WELSH RAREBIT
Welsh rarebit is a pub classic. Good cheese, beer, mustard and Worcestershire sauce combined and spread on toast make for a perfect hearty lunch or a rich starter. INGREDIENTS Serves … Continue Reading →