This video series on Bordeaux, “Bordeaux Revisited”, was filmed over the summer and is presented by Ronan Sayburn, master sommelier and expert on the subject of Bordeaux wine. View more
I couldn't live without my iPhone and its many useful apps. File Magnet stores all my recipes, conversion charts and documents, such as menus or function menus, and links wirelessly to my computer and updates when I get home.
Chris Bell, head chef at Galgorm Resort & Spa in County Antrim, talks about his love of Coldplay, his hatred of lambs' kidneys, and reveals his fantasy brigade...
Alan Stewart's recipe for mushroom broth with venison meatballs uses up trimmings from mushrooms, shallots and salsify; any leftover egg whites; outer leaves of Brussels sprouts; the outside of the muscle from venison haunch; and breadcrumbs.
Our Hamilton Beach Commercial Blender seems to be on in my kitchen all the time. Whether we are blending soups or purées, it makes short work of all jobs we give it and for under £400. The blender is robust and the stainless steel beaker is well made...
Roast the seasoned chicken supremes until just tender, at approximately 180°C for 9 minutes. Add the sliced shallots and a pinch of salt to a pan with a little butter or oil and sweat down for 3 minutes. Cut the field mushrooms into dice and add to the shallots.
Originally from Cumbria, Tony Leck made his home in Guernsey in 1987, having moved there as a young pastry chef. Very quickly, inspired by the slow pace of life and the bountiful local produce, he worked hard at extending his culinary knowledge working through a variety of establishments.
What was your first job? Delivering lemonade off the back of a lorry, aged 14; What was your first job in catering? Polishing glasses; What do you normally have for breakfast? Large coffee and muesli; What do you do to relax? Play on my mountain bike What's your favourite restaurant? Pierre Gagnaire, Paris
The Dining Room at Stoke Park has achieved two AA rosettes in the past year and is hunting for a third, and a Michelin star. Janet Harmer reports
Continuing our tutored tasting series, we look at the diversity of popular root vegetable varieties. The delicious earthiness of root vegetables makes them the perfect ingredient in soups, stews and other warming dishes popular at this time of year.
The Grant SV100 immersion circulator is more versatile than a water bath as it clamps onto any suitable sized pot, so we can use it in a smaller container for service, but if larger amounts are required we can simply clamp it to a larger container.
Place the rabbit shoulders on a cutting board. From each one remove the blade and arm bone, making sure you leave the remaining small bone in place. Rub in the salt, pepper, thyme and rosemary and then roll each shoulder into a ball with the little bone sticking out, and wrap it in the caul fat.
What was your first job? From the age of 10 to 13, I spent my school holidays working in a restaurant at a local coach station in Calabria, Southern Italy; Which is your favourite restaurant? Marco Pierre White's Wheeler's of St James's restaurant in London; Which ingredient do you hate the most? Kidneys
Modernist Cuisine: The Art and Science of Cooking The topics covered in Modernist Cuisine appear endless. Both simple and complex thoughts are scientifically explained in a captivating style. Read more
What’s on the Menu? - A round-up of the latest restaurant reviews... Read more
Heat a non-stick frying pan over a high heat with 20g butter. Once it starts to foam add the leeks with seasoning and brown all over. Add the stock, reduce the heat to low, cover the pan with a lid and gently braise for about 8-10 minutes until the leeks are tender...
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