Recipes - Food & Drink - Financial Times

Highlights

©Andy Sewell

Rowley Leigh Jan 18, 2013

Recipe: rabbit with mustard

‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’

©Nina Mangalanayagam Jan 11, 2013

The Paris baker: digestive biscuits

Based on an Irish recipe, these are an easy-to-make treat – with or without cheese

©Andy Sewell

Rowley Leigh Jan 11, 2013

Recipe: beef consommé with oysters

‘The emergence of a shining clear liquor from the murky depths of a stock is a thing of beauty’

©Andy Sewell From MULTIMEDIA Jan 4, 2013

Crab and raw artichoke salad

The slight bitterness of the artichokes contrasts with the richness of the crabmeat

©Andy Sewell Jan 4, 2013

Ruth Rogers’ crab and raw artichoke salad, and scallops with borlotti and polenta

The chef-patron of The River Café shares recipes for two dishes inspired by winter visits to Venice

©Andy Sewell Dec 28, 2012

Prime cuts

Two British beef breeds come top for flavour, says the Ledbury’s head chef

©Andy Sewell

Rowley Leigh Dec 21, 2012

Recipe: quince and sherry trifle

‘To many there is only one trifle and that is their own or the one their mother, aunt or granny used to make’

Dec 14, 2012

Recipe: April Bloomfield’s steak with watercress and chillies

The heat and flavour of the scorched chillies are what takes this not-so-Thai salad from just pleasing to thrilling

©Andy Sewell Dec 14, 2012

Braised ham with cumberland sauce

At Christmas, nothing can take the place of a good ham

©Andy Sewell

Rowley Leigh Dec 14, 2012

Recipe: braised ham with cumberland sauce

‘At Christmas, I can do without turkey, smoked salmon, Stilton… but nothing can take the place of a good ham’

Rowley Leigh Dec 7, 2012

Recipe: venison chilli

‘The venison version of a Texas favourite worked really well, having an extra richness, and the gaminess complemented the heat’

Dec 7, 2012

The Paris baker: blackberry and apple brown Betty

All crumbled out? Then try this lighter version of a classic 19th-century winter pudding...

Rowley Leigh Nov 30, 2012

Rowley Leigh’s Christmas Eve

The best celebrations start here. Rowley Leigh’s chef friends Fergus and Margot Henderson, Alastair Little, Thomasina Miers and Jeremy Lee bring their good food and good cheer to his party

Nov 30, 2012

Baking: from Paris with love

Festive favourites from Rose Carrarini’s famous bakery to make at home – and a traditional bûche de Noël from her pâtissier neighbour

Rowley Leigh Nov 23, 2012

Recipe: steamed sea bass with ginger and spring onions

Long before sea bass was popular on British menus, it was the fish of choice in most Chinese restaurants

Nov 16, 2012

Recipes: coastal fried fish, mango pudding and Hariyali bream

Karam Sethi, chef-proprietor at Trishna, shares three recipes from his new book ‘Capital Spice’

Rowley Leigh Nov 16, 2012

Recipe: pheasant korma

‘Those who live in the country with freezers full of cheap game are probably already well-accustomed to pheasant curry’

Rowley Leigh Nov 9, 2012

Recipe: tarte fine aux pommes

‘A tarte fine should come bursting out of an oven, glistening with sugar’

Nov 2, 2012

The Paris baker: Cinnamon, fruit and nut roll

A delicious morning bread roll that can be enjoyed at any time – or served warm or toasted the next day

Rowley Leigh Nov 2, 2012

Recipe: pumpkin soup with cream and Gruyère

‘Use a good, firm pumpkin and don’t do this dish unless you know your guests well’

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Highlights

‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’

Based on an Irish recipe, these are an easy-to-make treat – with or without cheese

‘The emergence of a shining clear liquor from the murky depths of a stock is a thing of beauty’

The slight bitterness of the artichokes contrasts with the richness of the crabmeat

The chef-patron of The River Café shares recipes for two dishes inspired by winter visits to Venice

Two British beef breeds come top for flavour, says the Ledbury’s head chef

‘To many there is only one trifle and that is their own or the one their mother, aunt or granny used to make’

The heat and flavour of the scorched chillies are what takes this not-so-Thai salad from just pleasing to thrilling

At Christmas, nothing can take the place of a good ham

‘At Christmas, I can do without turkey, smoked salmon, Stilton… but nothing can take the place of a good ham’

‘The venison version of a Texas favourite worked really well, having an extra richness, and the gaminess complemented the heat’

All crumbled out? Then try this lighter version of a classic 19th-century winter pudding...

The best celebrations start here. Rowley Leigh’s chef friends Fergus and Margot Henderson, Alastair Little, Thomasina Miers and Jeremy Lee bring their good food and good cheer to his party

Festive favourites from Rose Carrarini’s famous bakery to make at home – and a traditional bûche de Noël from her pâtissier neighbour

Long before sea bass was popular on British menus, it was the fish of choice in most Chinese restaurants

Karam Sethi, chef-proprietor at Trishna, shares three recipes from his new book ‘Capital Spice’

‘Those who live in the country with freezers full of cheap game are probably already well-accustomed to pheasant curry’

‘A tarte fine should come bursting out of an oven, glistening with sugar’

A delicious morning bread roll that can be enjoyed at any time – or served warm or toasted the next day

‘Use a good, firm pumpkin and don’t do this dish unless you know your guests well’

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