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This is an economical way to get four good starter servings out of two grouse. (You can do the same dish with wood pigeon.) Make the polenta the night before; once set, it will last a few days in the fridge. 2 oven-ready grouse salt and freshly gro (read full article)
250g butternut squash 250g freshly picked white crab meat 1 red chilli, sliced in half lengthwise, seeds removed and finely chopped 8 curry leaves For the dressing: 1 tsp freshly chopped ginger 1 tsp palm sugar the juice of half a lime 2 tsp fish sa (read full article)
Visit Rachel Eats for beautiful witty writing and mouthwatering pics and recipes. Love it! (read full article)
The anchovies have been blended into the dressing with the capers so they act like a seasoning for the whole salad. 8 new potatoes 200g french beans, trimmed (or sliced runner beans) 4 eggs 12 cherry tomatoes, halved 8 artichoke hearts, cooked and (read full article)
I often use this pastry recipe for tarts, as it’s buttery and crunchy. You will need a 23cm tart tin with a removable base. For the pastry: 250g plain organic flour 1 whole egg 1 egg yolk 2-3 drops of vanilla extract 1 tbsp caster sugar a pinch o (read full article)
Barbara Ellen interviews Sir Paul McCartney for the Observer: Paul McCartney, rock star, family man, northern lad, contender for most famous person on the planet, is leaning back on a squashy sofa. In just a short time, he will announce that he is n (read full article)
400g penne pasta 2 courgettes, chopped 250g light soft cream cheese 200g cooked and peeled prawns grated rind of 1 lemon ground black pepper 2 tbsp chopped fresh chives Boil the pasta and courgettes in a large pan of water for 10-12 minutes until t (read full article)
I like to place this on the middle of the table at the start of a meal for all to take as they please; the recipe below is for individual portions – just multiply according to your number of guests. It is very important that the butter itself be (read full article)
The UK cuttlefish season has come to an end and I would imagine less than 5 per cent of the catch is actually consumed in the UK, if that. For a nation that eats a fair bit of squid, we are still rather nervous about cuttlefish; maybe it’s the th (read full article)
Like all good cheesecakes, tucking into this is so effortless and soothing that it’s easy to forget yourself and just gobble up more and more. And, like a sweet cheesecake, it’s also a bit of a no-brainer that yields very impressive results. Cut (read full article)
250g dried fusilli pasta ½ cucumber 1 x 200g pack Roussas Barrel Aged Feta, crumbled 1 small red onion, peeled and sliced ½ x 250g pack baby plum tomatoes, halved ½ x 30g pack fresh basil, leaves shredded For the dressing: 2 tbsp olive oil 1 tbs (read full article)
Before After Even before Marco Pierre White has to face his wife, Mati, in the divorce courts, he has suffered the indignity of being accused of bringing celebrity chefs into disrepute by Ainsley Harriott, of all people. Harriott, the cheap and chee (read full article)
Food bloggers: elusive, obsessive and one click from notoriety, writes Rose Prince in the Daily Telegraph. She chooses seven of the best food blogs: Scrambling Eggs Eat Like a Girl Lizzie Eats London The Lambshank Redemption From Fat Bloke to Tough (read full article)
This is a luxurious curry, and something of a treat due to its price. The dish’s base is fairly mild, as it is important that the flavour of the lobster is not overpowered. If you prefer, you can substitute the lobster with any firm-fleshed white (read full article)
As simple as this recipe seems, it is worth making purely because it tastes so good. It is perfect to have with drinks before a meal – especially when the weather is pleasant enough to eat out in the garden. You can prepare the peas and beans ahe (read full article)
This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It’s also great on the barbecue (just make sure the florets are slightly larger than they are for the o (read full article)
3 x 15ml tablespoons garlic oil 6 spring onions, finely chopped 2 teaspoons dried thyme 1kg frozen broccoli 1250ml hot vegetable stock (from concentrate or cube) 200g crumbled or chopped Stilton freshly ground pepper 1 long red chilli pepper, desee (read full article)
2 poached chicken breasts, torn into pieces 12 breakfast radishes (the long, white-tipped ones), poached in water until just tender 6 young carrots, poached in water until tender 1 small bunch of tarragon, leaves only, finely chopped 100g cooked le (read full article)
These delicious cold smoked anchovies in oil are available at Brindisa. They are more like a fresh than a canned product, quite unique and one of my favourite convenience foods. If you want to avoid the garlic, just serve them on hot buttered toast (read full article)
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