Recipes

Starters and mains

Inspired dishes that cater for every course and every cuisine...

  • Grilled aubergines with mozzarella and yuzukosho

    Grilled aubergines with mozzarella and yuzukosho

    Brush the aubergine slices with olive oil and sprinkle with sea salt. Cook in a griddle pan until they are browned and tender. While the aubergines are grilling, whisk the dressing ingredients together and taste, adding more of any of the ingredients until you get the flavour you like. To finish the aubergines, put them on a baking tray and...read more

  • Chicory braised with grapefruit, mandarin and soy

    Chicory braised with grapefruit, mandarin and soy

    Heat the olive oil in a large frying pan. Melt the honey in a saucepan and brush over the cut edges of the chicory. Sear the chicory in the frying pan, cut-side down, until it starts to caramelise, then flip over and cook for a further 2 minutes. Add the butter, citrus zests and juices and soy sauce then sprinkle over...read more

  • Roast vegetables with feta and orange

    Roast vegetables with feta and orange

    Preheat the oven to 200C/400F/ Gas 6. Put all the vegetables into a large roasting tin then drop in the garlic cloves and oregano. Cut the ends off the 2 whole oranges then cut into thick slices. Cut each slice into quarters. Add to the roasting tin, then pour over the orange juice. Season with sea salt and black pepper and...read more

  • Lime and chicken tortilla soup

    Lime and chicken tortilla soup

    Place the chicken breasts in a bowl. Mix together the marinade ingredients, pour over the chicken and leave to marinate for 1 hour. Heat a griddle pan until it’s too hot to hold your hand over. Cook the chicken for 3-4 minutes on each side until just cooked through. Set aside. Heat the oil for the soup in a large...read more

  • Panino con porchetta (porchetta rolls)

    Panino con porchetta (porchetta rolls)

    You will need to start this recipe a day ahead. In a small bowl, make a paste with the garlic, rosemary, fennel, salt and olive oil. Score the flesh side of the pork and rub the paste into it with your fingertips. Roll up tightly and tie with kitchen string at 6cm intervals. Place the rolled porchetta on a wire...read more

  • Polpettine di melanzane (aubergine polpettine)

    Polpettine di melanzane (aubergine polpettine)

    You will need to start this recipe a day ahead. Preheat the oven to 180C/350F/ Gas 4. Place the aubergines on a roasting tray, prick a couple of times with a fork, then roast for about 45 minutes until the they feel tender when prodded. Set aside and when cool enough to handle, make a slit from the stem to the...read more

  • Pizzette con Gorgonzola e funghi (Gorgonzola and mushroom pizzette)

    Pizzette con Gorgonzola e funghi (Gorgonzola and mushroom pizzette)

    To make the basic pizzette dough : Combine the flour and yeast in a large bowl, then tip on to a clean work surface. Make a well in the centre and gradually add the olive oil and 250ml tepid water. Work the flour into the liquid using a fork, starting from the centre and moving outwards until you have a rough...read more

  • Lamb loin with roasted shallots and pickled vegetables with ravigote dressing

    Lamb loin with roasted shallots and pickled vegetables with ravigote dressing

    Preheat the oven to 180C/350F/ Gas 4. Put all the pickling liquid ingredients into a saucepan and heat until the sugar has dissolved. Allow to bubble for 4-5 minutes then set aside. In the meantime, put the bunch of baby beetroot in a saucepan, cover with water and cook until soft when tested with a skewer, about 40 minutes. When the...read more

  • Purple sprouting broccoli with poached duck egg and saffron hollandaise

    Purple sprouting broccoli with poached duck egg and saffron hollandaise

    To make the hollandaise, soak the saffron in 50ml of just-boiled water for a few minutes. Melt the butter in a saucepan over a gentle heat. Once melted, pour the clarified butter into a clean saucepan, discard the white sediment and keep warm. Whisk the saffron and water with the lemon juice, zest and egg yolks until smooth. Add the...read more

  • Guinea fowl breasts with spring vegetables and pesto

    Guinea fowl breasts with spring vegetables and pesto

    Lay a guinea fowl breast on a piece of cling film and bat it out evenly with a rolling pin. Season with sea salt, black pepper and a scattering of thyme leaves. Cover with spinach leaves. Using the cling film, roll up the breast tightly and secure firmly by twisting the ends. Repeat with the other three breasts and place...read more

  • Cod cheeks and palourdes clams in ginger, lemongrass and wakame broth with pak choi and samphire

    Cod cheeks and palourdes clams in ginger, lemongrass and wakame broth with pak choi and samphire

    Dissolve the salt in a large bowl with 500ml water. Add the cod cheeks and leave for 15 minutes. Drain the fish, pat dry on kitchen paper and set aside. Pour the dashi and fish stock into a saucepan then add the ginger, lemongrass and dried wakame. Simmer for a few minutes and leave the broth to infuse over a gentle...read more

  • Socca with Anchoïde (anchovy dressing)

    Socca with Anchoïde (anchovy dressing)

    To make the dressing, place the anchovies, garlic and parsley in a food processor and whizz, gradually pouring in the olive oil until it becomes a rough, thick paste. Set aside until needed. Preheat the oven to 100C/ 210F/Gas 1⁄4. Line 2 baking trays with greaseproof paper and brush lightly with some of the olive oil. Place the gram flour in...read more

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