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...
Recipes
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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...
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Alex Rushmer makes use of leftover coffee with delicious, chocolatey results I was sceptical on first reading a variant of this recipe in The Guardian recently, but the use of something...
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Image: Charlotte Griffiths Alex Rushmer shares a speedy, lip-smackingly delicious Sichuan-inspired recipe There’s lots to love about this recipe. I love how it makes a hero out of the celery. I...
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Alex Rushmer bakes a rich, traditional bread to comfort and sustain you I tried to take this off the menu, I really did. But fear of a full-scale riot prevented...
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The team for The Gog give the low-down on seasonal produce to seek out this month We hope you all had a fabulous festive season and enjoyed the most indulgent...