skrei-michel-recipe

Skrei – Norwegian Cod At Its Very Best

Each winter, only between January and April, a miracle happens in the cold clear waters of Norway’s far north. Here, Skrei return from the Barents Sea to their spawning grounds near Lofoten and...
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Francesco Mazzei’s Sicilian Rabbit

A signature dish by Francesco Mazzei, this rabbit recipe was inspired by a meal cooked by his in-laws in Sicily. He recounts: "We had a dish of sardines with sweet and sour sauce. After we finished the...
Chef Montage

Tackle Food Waste With Selfridges’ Pop-Up

Selfridges will soon play host to an exciting pop-up restaurant with an unusual twist. No ordinary dining experience, the temporary pop-up, named wastED, is a project launched by state-side chef Dan Barber...
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Paul A Young’s Sea-Salted Caramel Tart

Paul A Young's salted-caramel and chocolate tart recipe includes Javanese milk chocolate for an extra creamy richness. This tart would round off a dinner party wonderfully, or simply make a sublime romantic...
berry souffle

Imogen Krupski’s Berry Soufflé

Imogen Krupski, chef & director of Capital Cooking, has created a delicate berry soufflé that makes a wonderful end to a meal. Serves 8 Ingredients unsalted butter for greasing 100g caster...
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Tom Aikens’ Caesar Salad

Tom's classic Caesar salad recipe includes a recipe for making your own baguette - which isn't entirely necessary but will give it a touch of class. Leave out the chicken if you're looking for a...
Scott Goss

Meet The Chef: Scott Goss

We spoke with Scott Goss, Chef Patron at The Twenty Six in Tunbridge Wells to find out more about his cooking style and favourite dishes - as well as a few of his top tips for aspiring chefs... What...