©Andy Sewell
Rowley Leigh
Feb 22, 2013
By the time you reach Milan, chickpea soup has become positively sybaritic with pancetta, vegetables and a shredded pig’s head
©Andy Sewell
Feb 22, 2013
By the time you reach Milan, chickpea soup has become positively sybaritic with pancetta, vegetables and a shredded pig’s head
©Fiona Strickland
Feb 15, 2013
Is the humble egg underappreciated? In her new book, Rose Carrarini explains why it’s an ingredient she can’t do without – and shares six of her finest recipes
©Andy Sewell
Rowley Leigh
Feb 15, 2013
‘It is a leisurely occupation, nibbling a mussel, dipping a chip in the mayonnaise and then a mussel again…’
©Andy Sewell
Feb 15, 2013
‘It is a leisurely occupation, nibbling a mussel, dipping a chip in the mayonnaise and then a mussel again...’
©Andy Sewell
Rowley Leigh
Feb 8, 2013
‘Thoughts of Lent turned my mind – with its slow but rhythmical way of looking at the world – to pancakes’
©Andy Sewell
From
FT MAGAZINE
Feb 8, 2013
‘Thoughts of Lent turned my mind – with its slow but rhythmical way of looking at the world – to pancakes
©Roberto Frankenberg
Feb 8, 2013
Rose Carrarini’s indulgent midwinter variation on a classic ricotta cheesecake
©Rob White
Feb 1, 2013
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
The famous passage in ‘To the Lighthouse’ describing the daube of beef is, quite simply, full of howlers
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
From
FT MAGAZINE
Jan 25, 2013
Lillie O’Brien’s three sticky, seasonal ways to enhance wintry teas and toasts
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’
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
Rowley Leigh
Jan 18, 2013
‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’
Jan 11, 2013
Based on an Irish recipe, these are an easy-to-make treat – with or without cheese
Rowley Leigh
Jan 11, 2013
‘The emergence of a shining clear liquor from the murky depths of a stock is a thing of beauty’
From
MULTIMEDIA
Jan 4, 2013
The slight bitterness of the artichokes contrasts with the richness of the crabmeat
Jan 4, 2013
The chef-patron of The River Café shares recipes for two dishes inspired by winter visits to Venice
Dec 28, 2012
Two British beef breeds come top for flavour, says the Ledbury’s head chef
Recipe: pasta e ceci
By the time you reach Milan, chickpea soup has become positively sybaritic with pancetta, vegetables and a shredded pig’s head