What you'll need... • 300g peeled raw prawns • 400g baby courgettes, sliced thickly • 5 courgette flowers • 1 medium shallot, finely chopped • 1 medium tomato, deseeded and...
Recipes
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It was such a surprise to come across an impassioned manifesto for a salad that dates from the 17th century, especially as it bears such a stark resemblance to the...
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Alex Rushmer's boeuf bourguignon I was inspired to write this month’s column about food on screen by watching Julie & Julia, a lovely movie with food at its heart. A subplot...
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Alex Rushmer's sort-of recipe for traditional Tuscan potage ribollita This isn’t a recipe as such. It’s too fluid, too non-specific, too loose and free-form to be described as a traditional,...
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Decorated Genoa Cake "This is the recipe that Fitzbillies has always given out whenever it’s been asked to contribute a recipe to a cookbook,"; says owner Tim Hayward. "It is...
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Alex Rushmer's risotto Milanese This is a near replica of the dish I cooked at Le Calandre back when I filmed MasterChef ten years ago. It is traditionally accompanied by...
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Ready to hibernate? Some of our favourite Cambridge eateries share their ultimate autumn recipes Parker’s Tavern’s Watercress Soup With Apple & Walnuts – serves 4 Tristan Welch, head chef at...
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Alex Rushmer shares a recipe for a brilliantly British take on pesto By far the most productive vegetable bed we have in the garden is the one filled with sunflowers....
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Picture: Charlotte Griffiths The team from La Latina Bustaurante show you how to make their famous tostones, aka crispy fried plantains Ingredients: Green plantain (as many as you want to eat!) ...
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Alex Rushmer's vegan version of an Italian fondue classic Bagna càuda is a northern Italian take on fondue, traditionally made with anchovies, garlic and olive oil. This vegan version uses...