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
Negroni Sbagliato Cocktail with Prosecco Did you know ‘sbagliato’ in Italian means ‘mistaken’ or ‘bungled’. This is how the the delicious Negroni Sbagliato...
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Sabrina Ghayour’s Roasted Pepper, Spring Onion, and Ricotta Tartines Recipe
Join Chef Sabrina Ghayour in making these delicious tartines, topped with roasted pepper, spring onion and creamy ricotta cheese. A tartine is an...
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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 & Chicory Salad
We’ve teamed up with the talented Olia Hercules to create a refreshing and zingy salad, perfect for light lunch or as a side dish to...
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Vegetarian Butternut Squash & Fontina Arancini with Salsa Verde
Arancini are a traditional Sicilian dish, comprising of balls of cooked risotto rice that have been stuffed, coated with breadcrumbs and then gently...
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Genevieve Taylor’s Baked Salmon with Garlic & Caper Stuffing & Lemon 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, Alabama White Sauce, Watercress, Tomato & 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 & Lime Yogurt, Pine Nuts and Honey
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 Portobello Mushrooms with Cannellini Beans, Mozzarella, Pesto & Breadcrumbs
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 & 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 Maldon Brined Ribeye Steaks with Blue Cheese & 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 & 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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Aspall’s Apple Cyder Vinegar Vinaigrette with Tarragon
The best and simplest way to mix a vinaigrette is in a jam jar. Add the olive oil, Aspall’s apple cider vinegar, lemon...
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