Pistou soup by Kirk Haworth, Chef and Co-founder at PLATES
2 portions Ingredients Cornish mackerel filets x 2Sourdough 2 slicesFresh garlic 1 cloveHeirloom tomatoes x 4Fresh basil 2 sprigsOlive oil 20 ml Method Cut the tomatoes in half, season lightly with salt and pepper and chargrill lightly until softened. Remove and chop roughly and place in a bowl with the...
How to cook your Swordfish filet? Graham, Executive Head Chef at The Chamberlain is showing you how in this great recipe!
Moules Marinières, a travel to Belgium!
How to prepare your Tuna Steak?
Succulent and easy recipe for your Seabream
A slow-cooked lunch or dinner that will give you plenty of time to look after your guests. SERVES 4 INGREDIENTS 2.5kg shoulder of lamb, bone in 2 tbsp salt 4 tbsp cider vinegar 3 tbsp English mustard 1 tbsp dried mint leaves 200ml lamb stock 100g demerara sugar 3 tbsp chopped...
A lovely recipe made by our friend Leila Tang. Try it out, it's so delicious!
In need of a bit of inspiration for your Sunday Chicken Roast? Here is a great recipe for you!