Recipes
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At Tom's Kitchen the lamb shoulder is served in a Pullivuyt casserole dish for two to share and comes with mashed potato or chunky chips.
Posted: 24 April 2008 | 16:58
The beef is a cross between Aberdeen and Charolais.
Posted: 24 April 2008 | 16:56
Season the loin with salt and pepper. Heat oil and butter and colour loin on all sides. Roast for five minutes in a very hot oven (220°C). Rest for 10 minutes.
Posted: 24 April 2008 | 16:36
Remove shoulder and leg from carcass and tunnel bone. Place shoulder into a Vac Pac bag and cook in a water bath for 24 hours at 62°C.
Posted: 23 April 2008 | 16:43
In a saucepan, bring the milk and butter to 84°C, then mix with the rest of the ingredients. Leave for 24 hours in a fridge. ..
Posted: 08 April 2008 | 12:06
To make the soup, fry off vegetables and herbs in olive oil, add tomato paste and cook out for five minutes.
Posted: 08 April 2008 | 12:03
Cook the chorizo under a grill with a little olive oil and set aside. Heat a little oil to smoking point in a large frying pan...
Posted: 08 April 2008 | 12:00
France's maverick genius, Pierre Gagnaire, is famous for publishing beautifully photographed books - works of art, in fact - that encompass his food philosophy and musings on ingredients, but lack recipes.
Posted: 03 April 2008 | 00:00
Dissolve the Nescafé Alta Rica in the boiling water and add the Baileys.
Posted: 01 April 2008 | 16:00
Former Devonshire Arms head chef Michael Wignall has taken the reins at Pennyhill Park's Latymer restaurant, where he aims to win more recognition for the hotel's food. Kerstin Kühn reports
Posted: 20 March 2008 | 00:05
After opening restaurants for some of London's leading chef-patrons, Frenchman Ollie Couillaud steps into the spotlight himself with Bord'eaux, a 160-seat brasserie in the Grosvenor House hotel. Joanna Wood gets the cook's tour
Posted: 20 March 2008 | 00:00
After introducing London to the bizarre wonders of the king crab, Pascal Proyart is turning his attention to skrei, the Norwegian seasonal cod. Tom Vaughan joined him on a boat in Norway's Lofoten Islands
Posted: 20 March 2008 | 00:00
Terrines are one of the key dishes in a chef's repertoire, so it's a clever idea to write a book devoted entirely to the art of making them.
Posted: 20 March 2008 | 00:00
Blend everything in a food processor except for thyme and duck. Pour the herb and spice mixture in to a bowl and coat all the duck breasts
Posted: 20 March 2008 | 00:00
Dissolve Nescafé Alta Rica in hot water. Pour into a cocktail shaker with the liqueur ...
Posted: 18 March 2008 | 15:37
Blend the Nescafé Alta Rica and hot water. Pour into a blender together with the remaining ingredients and mix until smooth and frothy...
Posted: 18 March 2008 | 15:34
Dissolve the Nescafé Alta Rica in the hot water, pour into a blender together with the other ingredients and mix until smooth and luscious.
Posted: 18 March 2008 | 15:06
It's been just over two months since Hugh Fearnley-Whittingstall launched his Chicken Out! campaign to switch more people to free‑range. Predictably, it is still the cost of free‑range birds that deters a lot of businesses.
Posted: 13 March 2008 | 00:02
It took food writer Christine McFadden four years to research and write this book, but the result is a fascinating look at one of the kitchen's keystone spices.
Posted: 13 March 2008 | 00:00
To make the pudding, bring the double cream, sugar, vanilla and orange peel to the boil. Remove from heat, then add lemon juice and softened gelatine. Strain into a clean jug.
Posted: 05 March 2008 | 16:55
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