Recipes - Food & Drink - Financial Times

Highlights

From left: German pancakes; Bloody Mary; shakshuka

©Rob White Feb 1, 2013

The meaning of breakfast

Is it the best meal of the day? Seb Emina looks at the idiosyncratic dimensions of the morning meal, and provides recipes from around the world

©Andy Sewell

Rowley Leigh Feb 1, 2013

Recipe: daube de boeuf

The famous passage in ‘To the Lighthouse’ describing the daube of beef is, quite simply, full of howlers

©Jennifer Pattison Jan 25, 2013

Called to the jar

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

Called to the jar

Lillie O’Brien’s three sticky, seasonal ways to enhance wintry teas and toasts

©Andy Sewell

Rowley Leigh Jan 25, 2013

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’

©Andy Sewell From FT MAGAZINE Jan 25, 2013

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

©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

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

Dec 28, 2012

Prime cuts

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

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

Dec 14, 2012

Braised ham with cumberland sauce

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

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

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Classic cars special

An Aston Martin DB5 at the premier of the Bond film 'Skyfall'

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Highlights

Is it the best meal of the day? Seb Emina looks at the idiosyncratic dimensions of the morning meal, and provides recipes from around the world

The famous passage in ‘To the Lighthouse’ describing the daube of beef is, quite simply, full of howlers

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

Lillie O’Brien’s three sticky, seasonal ways to enhance wintry teas and toasts

‘It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past’

It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past

‘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

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