White anchovy crostini
Anchovies, orange and dates are most commonly found together in salads, often with baby spinach, fennel or endive. Here, I’ve cut out the middlemen and served them as crostini toppings for a flavoursome canape. The […]
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Curry Puffs
As I peered into the fridge trying to compute what my hungover self could eat to make it all go away, I spied the holy grail of cures for me. Something made by my mother (always […]
Chicken liver pate with port wine jelly
Pâté has to be one of life’s best little luxuries, particularly in winter when paired with a good glass of wine, some crusty bread and cornichons to cut the richness. Add to that the fact […]
Roasted Zucchini and Basil Rosettes by Alexx Stuart
This issue’s recipe is a guest post from restaurant industry veteran, real food champion and possibly the most energetic person I know. Alexx Stuart has a gastronomic events business, a hospitality and retail training consultancy, as […]