Secret Kitchens is a highly personal selection of recipes from the cooks who work for Sarah Willes’ Blues Agency. It’s been put together to raise funds for a groundbreaking project that Sarah has got under way at Gibbs Green School in West London, a primary school for children with emotional and behavioural problems.
At a time when everyone seems to be looking for meals they can make from 3 ingredients in under 15 minutes Christina Tosi's Volcanoes recipe from Momofuku Milk Bar will strike you as insanely long. It involves 3 separate recipes before you even begin to embark on the Volcanoes themselves. So why am I suggesting you should attempt it?
The perfect Easter recipe comes from a lovely new book called A Good Egg by Bristol-based cookery writer Genevieve Taylor who describes herself as an 'urban henkeeper'.
As I'm in South Africa at the moment I thought I'd pass on a recipe from a book I discovered called Cape Winelands Cuisine compiled by Hetta van Deventer-Terblanche. Basically it's a savoury bread pudding rather than a tart but none the worse for that.
When I met Christine Manfield the other day I gave her the impossible task of picking one recipe out of her stunning new book Tasting India. This was the one she chose. It comes from the southern state of Karnataka, the former state of Mysore and is typical of the surprising straightforwardness of the recipes in the book.
You’d think, wouldn’t you, that most chefs would be pretty good at food and wine matching, not least French chefs. Well, you’d be wrong! I’m constantly shocked by the number of chefs who haven’t the faintest idea what wine goes best with their recipes or indeed, who drink wine at all. (Some of them possibly because they’ve, er hem, enjoyed it a bit too much in the past . . . )
There's nothing like a glass of mulled wine to get you into the festive spirit. Here's three variations - including a seasonal sangria - plus a gorgeous mulled cider
At this time of year no-one wants to spend too much time in the kitchen but it's well worth the few minutes it takes to rustle up these incredibly easy and delicious home-made biscuits from food writer Xanthe Clay's lovely new book The Contented Cook - perfect, she says, with ice cream or with raspberries and cream
A recipe from a charming and inventive cookbook this week - blogger Rejina Sabur-Cross's Gastrogeek. I've picked it because I love dips - who doesn't? - but also because of the amazing-looking crackers.
If you're not one for hearts and flowers but still feel like cooking up a special meal for Valentine's night this recipe from my son Will and Huw Gott's restaurant Hawksmoor* would fit the bill perfectly. After all it does contain oysters which as you know are an aphrodisiac . . .
Why has no-one had the genius idea of putting beef bourguignon into a pie before? Here's the recipe courtesy of the brilliant Ginger Pig Meat Book which I've reviewed here.
In our final extract from Cape Wine Braai Masters we feature a recipe intended for Gemsbok from Michael Bucholz, winemaker for the Obikwa range but as antelope are a bit thin on the ground in the UK I've adapted it for beef fillet.
You're probably all organised for the great day but just in case, here are a couple of clever ideas for festive cocktails using storecupboard ingredients from mixologist Myles Davies.