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...
Recipes
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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...
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Tristan Welch, head chef at Parker’s Tavern, shares two of his favourite recipes Cambridge Burnt Cream Tristan’s luxurious recipe for Cambridge Burnt Cream (or crème brûlée, depending on which side of...