An easy dish to prepare and cook, the scallops bathing in the puree look very pretty indeed. TIP Buy the best scallops money can buy from a reputable fishmonger. You can also add shards of fried pancetta to the … Read More
You can spoon this onto a slice of your favourite bread, toasted, or use it as a dip for fish dishes, in particular tuna. TIP Feel free to play around with the ingredients – dips and salsas are not an … Read More
This is an exotic looking starter and is surprisingly easy to produce. Although you can make your own ponzu, I use the commercial variety which you can obtain from Asian supermarkets. TIP Omit the chilli if you’re not into heat … Read More
A friend of mine gave me the recipe for this dish, the colour of which is very rich and inviting and more importantly, has a wonderfully warming feel to it and is child’s play to make. NOTE Once you make … Read More
There is something awfully civilised about Sunday brunch. Good company is, of course obligatory, but what I most desire when I decide to spend precious time away from café life is a charming setting, exceptional quality and service that is … Read More
Wise people in the culinary world often tell you not to mess with a simple recipe that represents decades of culture and of fine flavours. Why would you if you are using the very best of available produce? Well, here’s … Read More
Heat is a personal thing. I happen to love it but I’m not attempting to blow your head off with this recipe. At any rate, you can reduce the amount of chilli or substitute a tsp of cayenne for a … Read More
This is currently my favourite soup. It has a warmth and a depth that is just very moorish. TIP Some people find that whole peanuts are a bit much so you can crush them lightly in a polythene bag before … Read More