Michelin-starred recipes
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Cut turnips and carrots lengthways, using a mandolin and leaving any green tops on....
Posted: 23 May 2007 | 17:51
The idea for these spiced fruits came to me one winter when I wanted to evoke the scent and flavour of mulled wine. The extreme temperatures of hot fruits and chilled posset work really well together, and you can vary the fruit to suit the season.
Posted: 04 April 2007 | 18:00
The griddle pan wasn't around when I was growing up, but I couldn't manage without one now. It's the perfect way to cook chops and steaks because the meat sits on the ridges of the pan and the fat runs into the grooves in between. This has to be healthier than letting the meat sit in its own fat during cooking.
Posted: 04 April 2007 | 17:52
I used to make chowder like this when I worked at the Point, a luxury resort in upstate New York. We served it in a large tureen on the terrace at lunchtime - the guests helped themselves and ate it while enjoying the view of the beautiful Adirondack mountains.
Posted: 04 April 2007 | 17:48
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