Sushi rice and a wasabi avocado sushi stack
Sushi rice isn’t just for sushi. It’s lovely in poke bowls or as the base for a starter. Rinse…
Café de Paris butter – for melting onto steak
Café de Paris butter is a classic compound butter that’s pure magic melting over a hot steak. Into 250g…
Sous vide beef rib finished on the BBQ
A big beef rib cooked sous vide until perfectly tender, then finished over the barbecue for that smoky, charred…
No-pasta lasagne (another use for leftover bolognese)
Here’s another idea for leftover bolognese, and there’s no pasta in sight. In a small tin, layer bolognese with…
Leftover bolognese brunch
I do love a brunch fridge raid. Today it was leftover bolognese, a red pepper past its best, a…
Duck confit masterclass
Confit duck is one of the most rewarding things you can make. This is my full method. Green salt…
Grilled sea bass
A whole sea bass under the grill is one of the simplest, most delicious suppers there is. Crispy skin,…
Whipped Brie
I promised you whipped Brie, and here it is. It’s based on Thomas Keller’s recipe, but using M&S Brie…
Basil oil (plus broccoli soup and tricolore salad)
Basil oil is one of those little things that makes a dish extra special. Blanch a big handful of…
Hot, sweet and sour cucumber salad
We love this side any time we have an Asian-style dish. It’s quick, easy and sings in the mouth…