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This is a fabulously tasty brunch dish, that would brighten up any sleepy Sunday. It’s a kind of take on an Eggs Benedict, and, although its moderately tricky, is totally achievable. Hollandaise is a emulsion sauce made predominantly from BUTTER. It’s…
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This dish of pan fried fillet of sea bream, with tart, creamy lemongrass scented beurre blanc and choi sum makes a delicious main course for any dinner. Beurre blanc is a classic French emulsion sauce made by combining butter (lots…
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Surf ‘n’ Turf. I’ll admit – the concept, I hate. For me, it conjures images of either the 90s or a tacky date in Vegas; both equally damning. Are you steak or are you lobster? Both are beautiful ingredients, both…
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As sunsets on beachy shore, blood red drops in orange jus, the sunrise in the tequila, so are the shades of beetroot cured salmon. Stunning, stunning and that again. Plated on white and with baby yellow, mustard dill sauce, meals…
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Scallops and black pudding- a classic combination. Almost as classic (and commonplace) as the classic scallops, peas, bacon combo that so often graces tables, TV screens and Come Dine With Me/Amateur MasterChef shows across the nation, if not world. Not…
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Gravlax is a traditionally Nordic dish of salmon cured in salt, sugar and dill. It is quite close to smoked salmon but without the woody, smokiness that you get from the smoking process. Historically, salting was used to make meat…
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So Oysters Rockefeller are delicious in general. Salty, plump and creamy oyster – oo so yummy – plus even saltier crisp nuggets of bacon, blended with creamy (again!) smooth rich bechamel sauce, iron spinach and a crisp topping, grilled. Fabulous,…
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