CHICKEN WITH CREME FRAICHE & VERMOUTH: This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
LAMB SOUVLAKI
Inspired by Corfu, this lamb souvlaki recipe makes for a great barbecue dish. From Rick Stein, the juicy lamb is accompanied by flatbread, tzatziki and pickles Can there be … Continue Reading →
SEARED SCALLOPS WITH BEETROOT
Treat yourself to sweet Seared Scallops with a Beetroot Puree for a casual, elegant meal. Tender, caramelized scallops nestled on scarlet in swirls of a vibrant, velvety sauce is irresistible. … Continue Reading →
KING PRAWN AND CELERIAC AND FENNEL STEW
A low fat, prawn stew recipe from Elly Pear makes for a simple and delicious dinner, flavoured with paprika, celeriac and fennel in a tomato sauce This delicious stew … Continue Reading →
COTE DE BOEUF
Côte de boeuf is a single, large rib of beef. It’s high in fat so it’s very juicy and full of flavour. It’s also an expensive cut, so we made … Continue Reading →
SPANISH CHICKEN WITH MORCILLA AND SHERRY
A Dianne Henry recipe: Spanish supper. This is a classic Basque dish, and a tasty midweek meal. So easy to prepare, couldn’t find morcilla so used I used French … Continue Reading →
BEURRE BLANC
Beurre blanc is a simple butter-based sauce that’s great with fish or seafood. It originated in the 1890s in Nantes, a city in western France close to the Atlantic coast … Continue Reading →
ROAST LAMB WITH CAPER BUTTER
Roast lamb is a classic Easter Sunday favourite, and the herb-and-garlic-spiked salt cure enhances the flavour of the lamb and makes for a juicy roast. INGREDIENTS 3 tablespoons salt 2 … Continue Reading →
ASPARAGUS SALAD WITH HARD-BOILED EGGS AND CREAMY DIJON DRESSING.
This spring time asparagus salad has all of the makings of a perfect Easter day starter. INGREDIENTS Servings: 4 for the Salad 3 large eggs 2 bunches thick asparagus spears, … Continue Reading →