Recipes

A decadent recipe from Cutter & Squidge.

By Jonathan Hatchman, Food Editor, @TLE_Food Created by Felix Cohen, owner and founder of The Manhattans Project – the team behind the much discussed Cocktails on offer at POND, a Hawaiian restaurant in a hidden location just a stones throw from Dalston’s hip centre, the American Gothic is this week’s featured recipe. “Classic cocktails, done right” is the main mantra from the Manhattan Project and available for just three months, the American Gothic is a must try; comprising Rye Whiskey, Calvados, sugar syrup and...

Six-time World Pizza Champion, Bruno DiFabio's pizza dough recipe provides the perfect base for a New York pizza.

By Jonathan Hatchman, Food Editor, @TLE_Food Set up as an evolution from the regular Cocktail of the Day on diffordsguide.com, which was inspired by a trip to Barcelona back in 2009, the new ‘Difford’s Guide: 365 Days of Cocktails’ features an expansive selection of drinks with one perfectly fitting for every day of the year. What’s more there’s also an insightful introduction with an idiot-proof guide to Cocktail crafting, ideal for even the most inexperienced of home mixologists. Beginning with...

A choux pastry recipe from Maitre Choux founder Joakim Prat.

By Jonathan Hatchman, Food Editor, @TLE_Food Just across the floor from the dining area of London’s Hutong, specialising in delicious Sichuanese cooking, the restaurant’s bar offers a range of exciting cocktails that are available to enjoy as you gaze across London’s constantly growing skyline, from the 33rd floor of The Shard. One of the highlights of said Cocktail menu is the ‘Bright and Stormy’, which features Zacapa Rum and Maraschino, and we have the recipe to share for this week’s...

A simple recipe for one of the iconic restaurant's most popular desserts.

By Jonathan Hatchman, Food Editor, @TLE_Food Having reopened its doors back in June, following an extensive refurbishment, one of the most prominent features of London’s most famous Restaurant is the new central coral onyx Dining Bar. Alongside providing customers the ideal location for a pre-dinner drink, or even a prime position seat to dine from, there’s also a brand new Cocktail list, to accompany, which was assembled by Bar Manager Darren Ball, along with Xavier Landais. The list features plenty...

By Jonathan Hatchman, Food Editor, @TLE_Food With Game season now well underway, following the Glorious 12th of August, The Plowden Arms in Henley on Thames have shared the recipe for their own Roast Grouse dish, using the quintessentially British Red Grouse, Livers En Croute, Bread Purée, Watercress and Blackberries. Enjoy. Ingredients Serves 4 For the Grouse Young Red Grouse, 4, including Livers Butter, 50g for Livers En Croute plus 50g for basting the Birds Thyme, ½ Tsp, chopped Garlic, 4 cloves Thyme, 4 sprigs Bruised Juniper Berries, 8, for stuffing the Grouse White Bread, 2 slices Salt & Pepper  Brandy, a splash (25 ml) Cooking Oil For the Purée Stale/dry White Bread, 6 Slices Milk, 200 ml...