Pomegranate and Ginger Mule
A traditional Moscow mule contains Vodka, lime juice and ginger beer – this middle eastern version has the addition of pomegranate juice and...
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Smokey Baba Ghanoush with Crudites
Baba Ghanoush is a Lebanese dish which comprises of soft aubergine and spices – it’s a delicious alternative to Hummus and is works...
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Negroni Sbagliato
A Negroni Spagliato is a take on the classic Negroni – instead of Gin, it uses prosecco which makes it less alcoholic and...
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Sabrina Ghayour’s Roasted pepper, spring onion and ricotta Tartines
Blister whole red and yellow peppers on the BBQ. Once blackened on all sides, place into a bowl and cover with clingfilm. In...
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Olia Hercules charred courgettes with herbaceous dressing
For this recipe we want courgettes to char and not release their water, so it is important not to salt the courgettes in...
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Olia Hercules Beetroot and chicory salad with a spicy plum dressing
This salad is inspired by an amazing dish from Georgia called charkhali. The original dish is fantastic, and involves boiled beetroot tossed in...
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Butternut Squash & Fontina Arancini with Salsa Verde
Arancini are a traditional Sicilian dish made up from risotto which is coated in breadcrumbs and deep fried. If you have time, it...
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Genevieve Taylor’s Newspaper baked salmon, garlic herb and caper stuffing, lemon yogurt dressing
Cooking a large piece of salmon feels like a celebratory treat, I like to use a couple of thick 1kg salmon fillets, with...
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Genevieve Taylor’s Smoked chicken legs, Alabama white sauce, watercress, tomato and crouton salad
The day before you want to cook, dry brine the chicken. Make a few deep slashes in the meat of each chicken leg...
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Sabrina Ghayour’s Charred baby leeks with harissa and lime yogurt, pine nuts, honey and Nigella seeds
Drizzle some garlic oil and coat the leeks well and season generously with Maldon salt and pepper and char them nicely on both...
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Genevieve Taylor’s Smoked Portobello mushrooms, stuffed with cannellini beans, mozzarella, pesto and bread crumbs
Fire up the barbecue ready for direct cooking, adding a little smoking wood to the fire.Toast the pine nuts in a small frying...
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Sabrina Ghayour’s Smoked aubergine dip with garlic, yogurt, pomegranate seeds, pomegranate molasses and parsley
Place whole aubergines onto BBQ and blister on both sides until they collapse. Allow to cool, scoop out flesh, drain in a sieve...
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Genevieve Taylor’s Perfect ribeye steaks, dry brined in Maldon, blue cheese and chive butter
The day before you want to cook, dry brine the steaks. Simply sprinkle the Maldon on both sides of each steak and set...
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Sabrina Ghayour’s Giant prawns with orange, chilli and spice
Place your prawns into a tupperware container with a lid (or bowl with clingfilm). Mix all the remaining ingredients together in a small...
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Genevieve Taylor’s Garam masala grilled paneer, tomato skewers and coriander chutney
Paneer is an Indian cheese that grills in a similar way to halloumi. It has a mild flavour and soaks up the spicy...
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