Tag: How To Make

In collaboration with Lucky Pilgrim, Yatai chef Angelo Sato has shared a hakata ramen katsu sando recipe.

Coinciding with The Other Palace’s run of Toast – a stage adaptation of Nigel Slater’s best-selling memoir – the theatre’s resident restaurant, The Other Naughty Piglet, is serving a modern take on Nigel’s mother’s ‘surprisingly good’ rice pudding referenced in the show. Created by Joe Sharratt, Director and Head Chef ...

“At Shola our aim is to take you back to an era of simple, clean cooking, the way it has been done in our family kitchens for decades,” explains Aida Khan, speaking on the launch of her first restaurant. Joining the likes of Waka and The Athenian at White City ...

Literally meaning ‘my kitchen’, Meri Rasoi is an Indian cookery school run by food writer and cookery teacher Nidhi Verma. Having grown up in India, Nidhi Verma left a career in marketing to follow her passion for food by running cookery classes and publishing recipes on her website. Aiming to demystify Indian ...

Chef Jun Tanaka has introduced a new seasonal ‘Wild Pasta’ menu at his Michelin-starred restaurant, The Ninth, in Fitzrovia. Centered around wild British game and wild mushrooms, the menu is available for lunch and dinner from Monday to Saturday throughout the game and mushroom season, using game supplied by Vicars ...

Though Champagne and Prosecco continue to dominate the sparkling wine market, Spanish Cava is a reasonable alternative for summer. Made in the method traditionelle – following the same process as Champagne – Cava typically carries potent fruit aromas balanced with yeast notes and good acidity; thus making it refined, versatile ...

Fine dining is fine, but wholesome country cooking is the essence of French cuisine. Originating in the south of France, cassoulet is a quintessential Gallic dish, typically made with white beans, confit duck or goose and sausage. Michelin-starred Pascal Aussignac’s cassoulet follows the chef’s mother’s favourite recipe, comprising duck leg, Toulouse ...

Also known as ‘Greek doughnuts’ or ‘honey dumplings’, loukoumades are a traditional (exceptionally moreish) Greek dessert. Small balls of dough are deep-fried, adapting a crisp exterior and light, fluffy interior; typically dredged in honey before being finished with cinnamon, crushed walnuts or sesame seeds. Taking place this weekend (Saturday 23rd ...

Operating from The Kitchens at Spitalfields Market, Flank was one of the most exciting new openings of 2017. Alongside a prominent focus on beef (unsurprisingly), Flank also champions nose-to-tail cooking, challenging grim British stereotypes of offal. This beef nose-to-tail stew recipe, for instance, celebrates a selection of the cow’s under-loved ...