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 easy cheese straws recipe makes grissini style cheese sticks that are perfect for your charcuterie boards and cheese plates. Or simply serve them with a homemade olive tapenade or dish of olives, a chilled bottle of crisp white or spritzes or negronis, and you’ve got some very enjoyable drinks snacks right there. This easy … 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
This easy trifle recipe makes a tropical trifle with layers of rum-soaked vanilla sponge, fresh papaya, lychee jelly, pineapple custard, mango puree, fresh passionfruit, and cream, topped with dried tropical fruits. Served in individual glasses, it’s an elegant trifle made for holiday entertaining, but could also be served in a traditional trifle bowl. My easy … Read more
This deliciously rich eggplant dip recipe takes a classic Sichuan braised eggplant dish called fish-fragrant eggplant and transforms it into a deeply-flavoured spicy eggplant dip. Serve this spiced eggplant dish as a starter before settling down to a full Sichuan feast or snack on the eggplant with our spicy Sichuan flavoured sourdough crackers, which were … Read more