Razor Clams are from the same family as mussels and clams. They have a similar flavour but a firmer texture like squid. They are cooked the same way as mussels but they are mostly diced before serving in chowders or other mixed seafood recipes. Razor clams are fabulous! They live buried in the sand in …
When lotus plants are blooming they look majestic! Besides having a sacred, symbolic significance in Hindu and Buddhist art and literature, the entire plant is edible and the most commonly used root is particularly popular in Chinese cuisine. Lotus root is the edible rhizome or stem of the lotus plant that grows underground in shallow …
A roux is a combination of equal parts of flour and butter. It is one of the many basic thickening agents in cooking and commonly used in sauces and soups. We make a roux with ordinary butter but you can also use clarified butter for this recipe. It is also possible to make a roux …
The clear and crisp look of this champagne jelly delivers a sophisticated and chic dessert. Pink champagne or sparkling wine is the basis for this quick and simple recipe. To make it look really posh and royal, serve it in individual champagne or margarita glasses. It is important to let the jelly set properly in …
Artichokes barigoule, also named braised artichokes in white wine, is classified as a traditional springtime vegetable dish from the Provence region in France. This classic dish consists of artichoke hearts braised in white wine, a technique formerly used to preserve. The dish is served warm but at the same time it is light and tangy …
Today’s recipe is refreshing and easy to make and there are plenty of alternatives available if you can’t find sole fillet. Turbot, halibut, plaice, flounder or any other flatfish can replace the sole fish fillets. To keep the broccoli crunchy and green, place the broccoli florets in a wok or any other suitable cooking pot. …
There are plenty of recipes to make with white asparagus and a creamy soup is one not to miss! This delicious asparagus velouté screams celebration but you can keep it budget friendly when using cut offs. Just keep some of the soft tips as garnish and serve with croutons to add a crunchy texture. Compared …
Courgette, also called zucchini and marrow grow on the same plant but the marrow has been left on the plant longer. Marrows are waterier in texture and less tasty than the younger, sweeter courgettes. As with courgettes they are equally great to stuff, can counter spicy food, or be served as a side dish or …
Traditional steak tartare is a dish made from raw beef, which has been chopped by hand using a knife or cleaver. Condiments, such as onions, capers, pepper, Worcestershire sauce, are often presented on the side. Today, we serve the tartare with a twist and add Greek yoghurt or labneh which is better to balance the …
A great way to make a delicious pasta dish into an impressive dinner is to prepare the sauce, pasta and garnish ‘from scratch’ and add a touch of indulgence. Everyone will agree a combination of pasta and seafood is a winning dish. We sourced a beautiful variety of fresh clams which we cooked simply with …
