For What to Cook this Week I’m sharing recipes I’m dreaming of cooking and eating this week as I won’t get time in the kitchen – everything from the cote de boeuf recipe that legendary French chef Pierre Gagnaire shared with us in Paris years ago to Terence’s classic okonomiyaki recipe, which I’m completely addicted … Read more
This smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re entertaining, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerating it, then pouring on the dressing just before serving. Provide toasted baguette slices and additional capers, pickles and dressing, so guests can … Read more
Our best coleslaw recipe is made with purple cabbage and pickled pink shallots and has more colour, texture and tang than the average coleslaw thanks to the crunchy cabbage and zingy pickles. This colourful coleslaw is a feast for the eyes and is as delicious as it looks. It’s a fantastic side to schnitzel, burgers … Read more
This German potato salad recipe makes a warm potato salad – also called a hot German potato salad – with a dressing of fried celery, scallions or spring onions, and bacon. Time things right and you can deliver it hot to the table in winter or autumn-fall or serve warm or at room temperature in … Read more
For What to Cook this Week we’re inviting you to try your hand at cooking five incredibly delicious Cambodian dishes for our Cambodian Food Week. Haven’t cooked Cambodian food before? Here’s your chance to try. You cook it all the time? Then forward this post to friends who haven’t and get them onto Cambodian food. … Read more