Articles...
Aug 9 2008
POTATOES are all too often a culinary afterthought, known more for their limitless versatility than their subtle flavours and unique textures. But seeing as we Brits manage to get through over 5.8 million tonnes of spuds every year, it’s high time we gave you a few ideas on how you to brighten up the nation’s favourite vegetable....
Jul 8 2008
Paolo Cillo, head chef at Il Forno with a delicious recipe for Lasagnette con porcini e salsiccia...
Jul 5 2008
WITH their luscious green colourings and sweet taste, peas add an extra dimension to almost any dish. Wintery stews and summery salads can all be livened up with the addition of a few peas, and while there’s nothing wrong with the frozen variety, we strongly recommend stocking up on fresh summer peas, podding them and then freezing them yourself. ...
Jun 21 2008
IF YOU’RE planning a summer holiday this year, the chances are you’ll be crossing the Channel into France or jetting off to Greece or Spain. ...
Jun 14 2008
THIS week we're adding some delicious Mediterranean flavours to your kitchen with two classic dishes from our Italian friends. For those of you who have ever enjoyed a holiday in Italy, these simple dishes will bring the memories flooding back. But for those of you who are yet to visit, this should prompt a swift visit to the travel agents!...
May 17 2008
WE’RE over half way through spring already, and just in case the warmer weather wasn’t a big enough clue that summer’s just around the corner, there are a few other hints beginning to show up too – the days are growing longer, shorts and T-shirts are creeping out of hibernation and asparagus is in season. ...
Apr 26 2008
IF YOU search on Google for the word "burger" you get a whole range of American fast-food advertising and quite a few unsavoury images of unnatural looking cheese burgers which do little for the appetite. If you scroll down a bit further, you get an example of the "8,000 calorie" burger, and we don’t have to tell you how many days worth of calories that provides!...
Apr 12 2008
THE term "fusion cooking" often causes a bit of controversy amongst chefs and restaurateurs. On the one hand, you have those that embrace the borrowing of different flavours from world cuisines and on the other, you have those that believe we should stick to our native recipes and not rely on other flavours to breathe life into our food....
Apr 8 2008
THE Chefs from The Gulshan Restaurant with a recipe for Chicken Jalfrezi...
Apr 7 2008
WITH the bonkers weather we've been having lately, you'd be forgiven for laughing at the mere suggestion that you have a barbecue. ...
