Articles...
Aug 28 2008
Shaziya Durrani Munir, executive chef and co-founding director of children’s indoor centre, the Yellow Sub, Brunskwick, Park, Liverpool...
Aug 12 2008
Head Chef, Paul Smith's recipe for Malmaison Scouse....
Jul 8 2008
Paolo Cillo, head chef at Il Forno with a delicious recipe for Lasagnette con porcini e salsiccia...
Jun 5 2008
Hywel Griffith, Thornton Hall Hotel head chef with a delicious risotto starter.
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May 13 2008
CLAREMONT Farm Asparagus with Gazpacho, Citrus Hollandaise and Summer Cress (serves four)...
Apr 10 2008
CHEF Eugene Bellard from Schmooze Wine Bar with two recipes: Pan-fried herbed calamari salad and Spicy crab cakes....
Apr 8 2008
THE Chefs from The Gulshan Restaurant with a recipe for Chicken Jalfrezi...
Mar 27 2008
MARC Verite, chef director at Warehouse Brasserie, Southport with two delicious deserts: Vanilla pannacotta with pink Champagne rhubarb and Sticky toffee pudding with caramelised bananas and butterscotch sauce...
Feb 21 2008
CHEF Rob Ryan from Jalons Bridewell Restaurant with a recipe for Sticky toffee pudding...
Feb 12 2008
THIS dish is light and fresh and ideal for a high protein, low carb diet. The tuna is uncooked and effectively eaten raw; however, this unique carpaccio method is where the marinade of olive oil and lemon cooks the fish in a sense. However, it is important to buy the freshest fish you can find....
