I could eat brussels sprouts just about every day of the week, and I love doing them on the fire.
This dish is inspired by South East Asian flavours and is all about building depth starting with the base, which uses prawn shells to make a rich and spicy broth.
Crisp gỏi dưa leo is a classic Viet salad often served as an appetizer with fried shrimp chips for scooping.
I’ve shaken cubes of beefsteak and tofu for this iconic Vietnamese main dish salad, so why not fish? Tuna tended to be too lean, and delicate white fish was too flaky, but rich-tasting salmon was just right.
Here’s a confession: I made so-so Viet vegetable curry for years, relying on fish sauce as a cheat but the flavour was off. Finally, I developed this stellar vegan version.
Another succinct Sasha Petraske creation, this is his sly retort to the popularity of the Cosmopolitan, as the name coyly indicates. Indeed, the drink, piquant and slightly fruity, fills much the same purpose, tastewise, as that ubiquitous cocktail – only more so.
This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.
Mary Berry's French patisserie-style sweet peach tart is as glorious to eat as it is to look at.
If the flavours of autumn could be rolled into one, this meringue roulade would be the result: warming cinnamon, burnt honey, sweet apples and tangy orange come together to make a dessert fit for the festive season.
Emulate Will and Halt from the Ranger’s Apprentice series with this fun and easy coffee recipe.
