This classic prawn cocktail recipe makes my take on the retro appetiser popularised in the 1970s that will never go out of style. Tiger prawns are boiled quickly in their shells so that they are just done, then peeled, and tossed in a creamy tangy ‘seafood sauce’. I serve the prawns on a bed of … Read more
Our best Christmas cooking tips from the world’s best chefs, cookbook authors and food writers include everything from keeping it simple on the day and not panicking to having your favourite curry joint on speed-dial. Many chefs suggest dishes as simple as “fresh seafood and salad” while our food writers provide whole menu ideas. Everyone … Read more
My Russian devilled eggs recipe makes Russian stuffed eggs with a creamy filling of the yolks of hard-boiled eggs mashed with mayonnaise, mustard, paprika, dill pickles, purple shallots, and perfumed dill. A feature on zakuski buffets before the elaborate banquets of Russian emperors, devilled eggs were popularised during Russia’s Soviet era. This easy Russian devilled … Read more
My Russian mimosa salad recipe makes a layered salad from the Soviet Union or USSR that was typically served for festive spring holidays such as Easter. The original Soviet-era salad was layered in a glass bowl or served as a kitschy salad cake. I prefer to present fun DIY salads in individual glasses with bowls, … Read more
Our Morocco road trip from Marrakech to Mhamid via Essaouira on the southern coast was the long way to the edge of the Sahara but my mum was in the backseat and we all had different goals. Terence wanted to see some waves, Mum wanted to see the sign to Timbuktu, and I wanted to … Read more