Recipes Archive
(March 2015)

1 March 2015

Mother’s Day slow-cooked brisket with caramelised onions

This really is as simple and as good as it sounds. I have only recently become a slow-cooker convert having been sent one by the manufacturers to review – the perks of being a food writer are few and far between but when they come they deliver nicely thank you – and from the pulled Read more…

Spinach salad wrapped in pecorino crackling

METHOD Heat the grill to 180C, make a 2-inch wide by 8-inch long strip with the grated pecorino cheese on a baking parchment and grill until golden in colour. Working quickly, wrap the crackling around a ramekin and let cool completely. To make the dressing, place all the ingredients apart from the melted butter in Read more…

Pan roasted hake fillet

METHOD To pickle the carrots and rhubarb: Place the vinegar, sugar, lemon juice and zest and 200ml water in a pan and bring to boil. Set aside to cool down. Once cold, add the sliced carrot and rhubarb and mix well. Refrigerate for 2–3 hours before use. This can be done the day before if Read more…

Warm Belgian chocolate and orange fondant

Method To make the caramel, place all the ingredients in a deep based pan and cook on medium heat until golden brown in colour. Set aside to cool down. Warm the oven to 180C. Butter and flour 4 porcelain ramekins. Melt the chocolate with the butter on a water bath. In a separate bowl whisk Read more…