Recipes

Chefs Suggest

British chef Richard Corrigan recommends one of Slow Food UK’s forgotten foods – Windermere Char British Trout as his favourite seasonal produce and shares a recipe

Where FOUR - The World's Best Food Magazine asks chefs what seasonal produce makes them tick! Any credible chef knows that seasonal produce is by far the best when it comes to making food worthy of accolades. Flavours are more intense, availability is guaranteed and it shows a chefs respect for his ingredients, and the impact his cuisine has on the environment. AtFOUR - The World's Best Food Magazine, we want to know what seasonal...

April 30, 2013

read more

Spring Recipes by chef René Redzepi

Step into Spring with these Scandinavian dishes by world-renowned chef, René Redzepi

René Redzepi, head chef of 'The World's Best Restaurant',Noma, as voted by San Pellegrino and Acqua PannaThe World's 50 Best Restaurants Awardsfor three years in a row, creates a selection of Spring-time Scandinavian recipes for you to try your hand at, or simply admire. You decide! Beef Cheek, Pears and Endives For chef Redzepi'srecipes, download the followingPDF

April 04, 2013

read more

Spring Recipes by chef Andreas Caminada

Chef Andreas Caminada creates four enchanting dishes from his castle, Schloss Schauenstein, in Graubünden, Switzerland to inspire your Easter menu

Spring Recipes by chef Andreas Caminada For full recipes, download chef Andreas Caminada's recipe bankhere

March 26, 2013

read more

St David’s Day Recipe

Celebrate St David’s Day with Chef Alex Atala’s Crunchy Black Rice with Green Vegetables and Brazil Nut Milk – with Leek

Crunchy black rice with green vegetables and Brazil nut milk Serves 4 Black rice 200 g of black rice 1 litre of vegetable stock 1 g of saffron 100 ml of white wine 50 g of minced onion 5 g of minced garlic 50 ml of olive oil Salt Black pepper Brazil nut milk 100 g of Brazil nuts 300 ml of water Green Vegetables 8 spears of aspargus 1 green bell pepper 100 g of snow peas 100 g of leek (only the white part) 100 g of...

February 28, 2013

read more