White anchovies are fish fillets which have been lightly marinated in a brine of sea salt, white wine vinegar and garlic. Treated this way they are also known as boquerones in Europe. Picked out of the Cantabrian Sea, the delicate-tasting boquerones are not intensely fishy or salty like their hairy brown counterparts. Their slightly salty, sweet-sour taste makes white anchovies a great antipasto dish.
The perfect dish for an elegant lunch. Veal involtini is a traditional Italian dish, tender and oozing with succulent flavours.
Don’t be intimidated! Involtini of lamb with Marsala sauce and Mediterranean vegetable mille feuille looks and sounds deceptively complicated, but it’s actually very easy. This is one of those dishes that’s guaranteed to impress your guests. It’s presented with flair and bursting with delicious flavours.
It’s both a pudding and a cocktail, so how can you go wrong? Limoncello parfait is the ultimate indulgence.
If you’re entertaining vegetarians, roasted aubergine and Parmesan bruschetta makes a wonderful starter. The earthiness of aubergine is perfect with rich, sharp Parmesan.
This light, mousse-y French cream is absolutely perfect with juicy and tart fruits. Seasonal berries with almond sabayon is the ideal dessert for when you’re craving something light…
Being sick during winter is sadly often inevitable. Why not give your immune system a boost and your taste-buds a treat with this carrot and orange winter soup? Full of essential vitamins and wholesome goodness, it’s the perfect way to beat the blues. Recipe by Nikki Gaskell and Vicki Clarke
There is nothing more comforting during winter than a delicious, heart-warming oxtail for lunch (or for dinner). This oxtail pot roast with apricots and port will definitely put a…
Rudi’s tips • To make 500ml rendered duck fat, combine 1kg duck fat (ask your butcher) with 500ml water in a large, heavy-based pot. Bring to a simmer on low heat. Do not boil, as the fat will burn. Simmer gently until the water evaporates, leaving the rendered fat behind. Strain while hot and set aside until needed. • For alternative flavours, add a few cloves to the duck marinade, or 2 star anise, or some grated fresh ginger. • The oven temperature must remain very low when roasting, or the meat will end up tough and stringy. • This…
Warm blue cheese and crab dip is a delicious, if unusual, accompaniment to almost any dish. To drink: A classic gin and tonic. The herbs and aromatics in…