Asparagus farinata with trout, poached egg and hollandaise
Za’atar-spiced lamb tacos
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EDITOR'S CHOICE
Asparagus farinata with trout, poached egg and hollandaise
Za’atar-spiced lamb tacos
POPULAR RECIPES
Asparagus farinata with trout, poached egg and hollandaise
Farinata – a thick, fluffy Italian pancake made with chickpea flour and flavoured with rosemary – is an incredible base for all sorts of toppings. This brunch-friendly dish combines trout with asparagus spears, runny poached eggs and hollandaise for a decadent update on eggs royale.
Read MoreZa’atar-spiced lamb tacos
Let the oven do most of the work for John Gregory-Smith’s slow-cooked lamb tacos, made with Welsh lamb shoulder (in season between August and November). Then, simply dress soft tortilla wraps with pickled red onions, yogurt and fresh pomegranate seeds.
Read More
Jacob Kenedy’s wild duck with grapes and radicchio
Chef Jacob Kenedy’s wild duck recipe is an easy introduction to cooking with game. Serve as an alternative to your standard Sunday roast.
Read MoreFEATURED Recipes
Asparagus farinata with trout, poached egg and hollandaise
Farinata – a thick, fluffy Italian pancake made with chickpea flour and flavoured with rosemary – is an incredible base for all sorts of toppings. This brunch-friendly dish combines trout with asparagus spears, runny poached eggs and hollandaise for a decadent update on eggs royale.
Za’atar-spiced lamb tacos
Let the oven do most of the work for John Gregory-Smith’s slow-cooked lamb tacos, made with Welsh lamb shoulder (in season between August and November). Then, simply dress soft tortilla wraps with pickled red onions, yogurt and fresh pomegranate seeds.
Jacob Kenedy’s wild duck with grapes and radicchio
Chef Jacob Kenedy’s wild duck recipe is an easy introduction to cooking with game. Serve as an alternative to your standard Sunday roast.
