Spiced monkfish with carrot and orange purée and carrot and ginger salad
Mon, 10 Feb 2014
Monkfish has a tendency to be wet, but in this recipe the spices absorb the moisture. There is a lovely contrast between the colourful spiced outside
Monkfish has a tendency to be wet, but in this recipe the spices absorb the moisture. There is a lovely contrast between the colourful spiced outside
The tomato confit is great served with the sea bass, but it can also be used as a soup garnish or in a sandwich. Created by
Bread and butter pudding is a great way to use up bread that has gone slightly past its best. For a twist, you could use brioche
Courtesy of Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain https://www.lecrivain.com/
This dessert is often considered to be quite heavy, but when the gateaux are prepared correctly, they really are delicious and light. Tinned cherries can be used
This is an adaptation of the classic Irish dish of bacon and cabbage, it’s a great low cost main course that would satisfy a family
Green asparagus should only ever be used when in season. Never overcook it, as this completely ruins it. Asparagus is traditionally served with hollandaise sauce, but
Monkfish has a tendency to be wet, but in this recipe the spices absorb the moisture. There is a lovely contrast between the colourful spiced outside
The tomato confit is great served with the sea bass, but it can also be used as a soup garnish or in a sandwich. Created by
Bread and butter pudding is a great way to use up bread that has gone slightly past its best. For a twist, you could use brioche
Courtesy of Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain https://www.lecrivain.com/
This dessert is often considered to be quite heavy, but when the gateaux are prepared correctly, they really are delicious and light. Tinned cherries can be used
This is an adaptation of the classic Irish dish of bacon and cabbage, it’s a great low cost main course that would satisfy a family
Green asparagus should only ever be used when in season. Never overcook it, as this completely ruins it. Asparagus is traditionally served with hollandaise sauce, but
