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Cookbook Confidential

Brie in Brioche

I love to make this for lunch for the family or friends. In France it is quite usual to serve a light brioche with something savoury like cheese, liver pâté or smoked salmon; when we make this in classes it is often quite a revelation and always a big favourite when we sit down and […]

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Meet the Chef: Chetna Makan

Chetna Makan was born in Jabalpur, an ancient city in central India. In 2014, Chetna reached the semi-final of The Great British Bake Off and her first book, The Cardamom Trail, is a stunning celebration of baking with Indian flavours. Her second book, Chai, Chaat & Chutney is delicious street food journey through India. She […]

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Steak night by Dan Doherty

Pan-fried steak SERVES 8 Preparation time none Cooking time see method, plus 10–30 minutes resting 1kg (2lb 4oz) bone-in rib eye steak 1kg (2lb 4oz) bone-in sirloin steak vegetable oil knob of butter sprig of rosemary handful of garlic cloves, bashed sea salt flakes and freshly ground black pepper Allow the steaks to come up […]

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Sweet Tomato & Curry Leaf Salad

What a delicious way to make the humble tomato side salad the star of the show! The juicy baby tomatoes are refreshing, the curry leaves bring fragrance, the chilli gives the dish a good punch and the lentils add texture. This versatile salad goes well with any dal or curry, with chicken or fish. It’s […]

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Sticky, spicy aubergines with toasted sesame seeds & spring onions

SERVES 4–6 AS A SIDE vegetable oil 3 large or 4 medium aubergines, halved lengthways and cut into 2.5cm-thick half-moons about 2 heaped tablespoons rose harissa, plus extra as desired 4 tablespoons clear honey, plus extra as desired Maldon sea salt flakes and freshly ground black pepper TO GARNISH 2 teaspoons sesame seeds, lightly dry-toasted […]

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Kale, Bean & Winter Roots Soup

My gorgeous friend, florist Nikki Tibbles, has the most beautiful house in the country and I have been lucky enough to spend many weekends there, foraging, cooking and sharing suppers together. She makes a big batch of soup every weekend with whatever seasonal vegetables she has and packs it up for her busy week back […]

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Vegan Protein Omelette by Camilla Fayed

A recipe inspired by socca Niçoise from the South of France. This delicate chickpea flour omelette is a fresh and healthy alternative to a traditional egg one and can be served with a combination of fillings. We add chard, a yogurt cream and a roasted carrot harissa sauce. Chickpeas and cashews are a great source […]

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DIAMONDS ARE FOREVER

Ian Fleming had a long fascination with diamond smuggling, and his investigation into the illicit trade in 1950s Africa yielded both a well-received non-fiction book, The Diamond Smugglers, and the JamesBond novel Diamonds Are Forever. In it, Bond investigates a diamond-smuggling pipeline which begins in French Guinea and ends in Las Vegas. The title calls […]

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New York-style baked cheesecake

PREP TIME: 15 MINS | SOAK TIME: 30 MINS | CHILL TIME: 2 HOURS | COOK TIME: 55 MINS This can be served as it is, or with a fruit coulis, chocolate sauce or caramel sauce, or with fresh berries. SERVES 8 | GF | WF INGREDIENTS FOR THE TOPPING: 125g unroasted cashew nuts 2 x 270g […]

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Oxtail Cottage Pie

Quite simply, the tastiest, most indulgent cottage pie you will ever eat. Rain is pounding the windows, and a gale is blowing outside. The dog walk can wait while you focus on filling your home with fabulous cooking aromas. The marinated oxtail is ever-so gently braised in the oven so that it falls from the bone, and creamy Duchess potatoes add a layer of extravagance.

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Christmas countdown by Gizzi Erskine

I’m not going to pretend that organization is my strong suit, BUT avoiding stress is the key to enjoying the festive period – the idea is to have a good time, not a nervous breakdown. Recipes for my Christmas puddings, mincemeat, chutneys and Christmas cake will improve greatly with a bit of maturing time, so […]

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