©Jennifer Pattison
Jan 25, 2013
Ex-St John Bread and Wine patissier Lillie O’Brien now runs her own jam business using traditional copper pans. Here she shares three sticky, seasonal ways to enhance wintry teas and toasts
©Jennifer Pattison
From
FT MAGAZINE
Jan 25, 2013
Lillie O’Brien’s three sticky, seasonal ways to enhance wintry teas and toasts
©Andy Sewell
Rowley Leigh
Jan 25, 2013
‘It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past’
©Andy Sewell
From
FT MAGAZINE
Jan 25, 2013
It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past
©Andy Sewell
Rowley Leigh
Jan 18, 2013
‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’
©Nina Mangalanayagam
Jan 11, 2013
Based on an Irish recipe, these are an easy-to-make treat – with or without cheese
©Andy Sewell
Rowley Leigh
Jan 11, 2013
‘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
The slight bitterness of the artichokes contrasts with the richness of the crabmeat
©Andy Sewell
Jan 4, 2013
The chef-patron of The River Café shares recipes for two dishes inspired by winter visits to Venice
©Andy Sewell
Dec 28, 2012
Two British beef breeds come top for flavour, says the Ledbury’s head chef
Rowley Leigh
Dec 21, 2012
‘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
The heat and flavour of the scorched chillies are what takes this not-so-Thai salad from just pleasing to thrilling
Dec 14, 2012
At Christmas, nothing can take the place of a good ham
Rowley Leigh
Dec 14, 2012
‘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
‘The venison version of a Texas favourite worked really well, having an extra richness, and the gaminess complemented the heat’
Dec 7, 2012
All crumbled out? Then try this lighter version of a classic 19th-century winter pudding...
Rowley Leigh
Nov 30, 2012
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
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
Long before sea bass was popular on British menus, it was the fish of choice in most Chinese restaurants
Nov 16, 2012
Karam Sethi, chef-proprietor at Trishna, shares three recipes from his new book ‘Capital Spice’
Recipe: far Breton, or custard cake with prunes
‘It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past’