One winter in Manhattan my partner and I did what one does in Manhattan: we mooched and we nibbled. We breathed in the sights of the city, battling the biting chill, and we ate at least five meals a day, telling ourselves it was to give us fuel to combat the startling cold, but we […]
Sticky Fried Lebanese Brussels Sprouts Recipe by John Whaite Read More »
There are many different ways of making a French onion soup: some recipes involve wine, some cognac, while others use both. I’m supposing that most regions of France, if not most families, will have their own method and ingredients list for their onion soup recipe. Epoisses is a cheese from Burgundy and I haven’t seen
Onion Soup Recipe with an Epoisses & Caraway Crust by John Whaite Read More »
A skillet, also known as a hash, is an American dish of fried deliciousness. The name comes from the cast-iron pan in which it is made, but any frying pan does the trick. We reckon this ham skillet recipe is the perfect way to use up leftover Christmas ham! Ingredients: – 50g unsalted butter –
Sauerkraut and Bay Ham Hock Skillet Recipe by John Whaite Read More »
This Fig, Prune & Port Tarte Tatin Recipe is created by John Whaite. I’d make a lousy criminal: I’m just too honest. My family say of me, ‘He cannot hold his own water.’ And so, I admit, your honour, that this was an idea I stole from the great Nigel Slater. And I did so
Fig, Prune & Port Tarte Tatin Recipe by John Whaite Read More »
This crullers recipe isn’t at all dissimilar to the Spanish doughnut treat, churros. In fact, they’re pretty much the same thing, only shaped in rings rather than fat, spikey sausages. The pastry itself is just a choux pastry, which isn’t at all difficult – although it mistakenly has the reputation of being tricky to make.
Crispy Apple Cider Crullers Recipe by John Whaite Read More »
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