Gratin of Smokies from Chef Rosemary Shrager

Gratin of Smokies Serves 4 Ingredients 2 Haddock Smokies250g leek, white part only30g unsalted butter30g…

Braised Lamb Breast from Chef Ed Baines

Braised lamb breast with onions rosemary and anchovy gravy, patatas bravos & poached leeks Ingredients 2.kg…

Thai Fish Cakes

This is the recipe to have up your sleeve for lunch on the fly with…

Spinach & Goat’s Cheese Tart

Pots of soft, rindless goat’s cheese are the ones to use here. The taste is…

Lamb Boulangere

This is a classic, super-easy way to serve lamb for your Sunday Roast (or any…

Chocolate Tart

Serve up this pud and soak up the praise. There’s no cooking involved at all…

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