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Keyword: "PASTRY"
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Chef's tip: These look great on a buffet table - use for a birthday party or special event. Use blanched leek strips instead of string to tie the parcels. Keep your filo covered with a damp cloth until needed.
Posted: 18 March 2010
March is the time when cauliflower is at its best. Madalene Bonvini-Hamel suggests wasy to make the most of this seasonal delight. See also her article on seasonal spring recipes and her recipes for: oyster beignets with a sorrel velouté ...
Posted: 15 March 2010
March is the time when rhubarb is at its best. Madalene Bonvini-Hamel suggests wasy to make the most of this seasonal delight. See also her article on seasonal spring recipes and her recipes for:
cauliflower soup with Morbier air profiteroles and watercress oil...
Posted: 13 March 2010
This recipe for spicy mutton pie was taken from the book Great British Food by Cass Titcombe, Dominic Lake and Patrick Clayton-Malone, which has been published by Ebury Press for £16.99.
Posted: 04 March 2010
This recipe was created by Australian-born chef Brett Graham, who was the big winner in the 2010 Michelin guide. Graham rose to two-star level at London's Ledbury restaurant and also won a star for his Harwood Arms pub in Fulham. See also our video interview with Graham.
Posted: 12 February 2010
Daniel Galmiche is the executive head chef, and Alex Edwards the pastry chef, at the Vineyard at Stockcross.
Posted: 29 January 2010
Classic pub snacks are back in vogue. The Compass in Islington, North London, has wowed the press with its black pudding, apple and sage sausage rolls.
Posted: 06 November 2009
This recipe was submitted by Lionel Strub from the Fennel restaurant in Wetherby.
Posted: 23 October 2009
This recipe, for Canteen mushroom pie, was created by Canteen executive chef and co-founder Cass Titcombe, and forms part of Caterer's sustainability month.
Posted: 01 October 2009
Lancashire chef Paul Heathcotes owns a string of restaurants in the North of England (including the Olive Press chain and the Longridge restaurant that once held two Michelin stars). His sports catering business merged with Lindley Catering in 2006.
Posted: 18 September 2009
Leigh Myers is the group executive chef of Nelson (Northwest) Hotels.
Posted: 11 September 2009
Roasted crown and slow-braised leg of Berwickshire grouse, spiced, seared foie gras and lemon dust "en feuilleté" with pickled blueberries and truffled mashed potatoes.
Posted: 12 August 2009
For the crab salad: Gently mix all ingredients together, then separate into four equal parts. Three-quarter fill four ring moulds with the mixture. Chill in fridge....
Posted: 15 July 2009
Potted pigs' cheeks with pea custard is of three recipes devised by chef Madalene Bonvini-Harnel to ensure fresh peas keep all their flavour and colour during their short season.
Posted: 15 July 2009
Pea and slow-cooked ham tarts is of three recipes devised by chef Madalene Bonvini-Hamel to ensure fresh peas keep all their flavour and colour during their short season.
Posted: 15 July 2009
One of my favourite classic desserts is lemon meringue pie, but only when it is as fresh as possible - after 5-6 hours the meringue starts to "weep".
Posted: 01 May 2009
This is based on a classic Swiss chard tart from the South of France, known as tourte de blette, which is served as a dessert.
Posted: 01 May 2009
Preheat oven to 170°C. Grease and flour 25cm bundt tin. Cream butter and sugar until pale and fluffy. Add beaten eggs, one at a time, beating well between each addition.
Posted: 06 February 2008
Melt butter in a non-stick frying pan. Add rice and stir over a medium heat until coated in butter. Add a third of the apple juice, all of the grated apple and stir well.
Posted: 06 February 2008
Strain all fruit juice through very fine sieve, keeping juices separate. Soak gelatine in a large bowl of cold water for about five minutes until very soft, making sure they do not clump together.
Posted: 06 February 2008
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