Recipes

WINTER WARMER
12 Jan 10 - Beef Bourguignon..

FABULOUS FUNGHI
09 Dec 09 - Preparation time 5 minutes & Cooking Time 5 minutes..

EASTERN FLAVOUR
05 Nov 09 - Preparation time 20mins Cooking time 30mins..

SWEET AND STICKY
02 Oct 09 - CHOCOLATE PUD with Hot Cherry Sauce. Serves 4..

FOOD WITH PASHA-N
12 May 09 - MANTI (a traditional meat based cuisine of central Asia enjoyed in countries including China, Turkey, Pakistan, Kazakhstan and Kyrgyzstan). Serves 4 people..

FORZEN MARGERITA
12 May 09 - ..

PERFECT PAELLA
01 Apr 09 - PAELLA VALENCIANA. Chicken based paella with seafood. Serves four people...

A TASTE OF THE SEA
04 Mar 09 - BRANZINO AL Guazzetto - Sea bass in clam and mussel broth..

ITALIAN PASSION
11 Feb 09 - Ravioli 'Si Mangia', hand rolled Ravioli, with tomato and spinach sauce..

EGG-CEP-TIONAL GASTRO FARE
06 Jan 09 - HAVE A go at making these sautéed ceps and potatoes with garlic parsley and fried egg. Recipe by Jamie Younger at The Palmerston...

SALMON WITH A CITRUS KICK
08 Dec 08 - FOR DECEMBER gastro pub The Cambria serves up a pan fried salmon on a celeriac and potato fritter with a beetroot and lime salsa...

DIVINE INSPIRATION
29 Oct 08 - TO HELP us through a cold November, Fairtrade chocolate company Divine tells us how to make this Divine Chocolate Cake with Raspberry Ganache...

SEABASS TO THAI FOR
02 Oct 08 - LOCAL RECIPES - This month The Yellow House in Surrey Quays shows us how to make a tasty seared seabass...

TUMTHING TASTY
09 Sep 08 - LOCAL RECIPES - This month The Hartley shows us how to cook up a Pork belly with potato rosti and red cabbage. ..

RACK TO BASICS
30 Jul 08 - READ ON for our latest recipe from the Borough restaurant The Loft. Roast rack of lamb, caramelised fennel and shallots with a saffron and lavender sauce...

FOOD FROM THE SEA
09 Jul 08 - A TRADITIONAL Southern Italian recipe that, as the name suggests, incorporates ingredients from both the mountains and the sea. ..

BREAST IS BEST
09 Jun 08 - PANFRIED BREAST of Gressingham duck with an apricot and orange sauce, served with bubble & squeak and buttered cabbage..

A SATISFYING SATAY
02 May 08 - CHAMPOR CHAMPOR’S Satay-marinated lamb neck fillet in lotus root korma curry with pickled water chestnuts won the best dishes award from Restaurant Magazine in 2007..

SEAFOOD FROM THE SUBCONTINENT
06 Mar 08 - NOW THAT spring is well and truly upon us, many people are just itching to get into the kitchen. If that's the case then this quick and easy dish could be exactly what you need..

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