Scallops in the heartland are not cheap, at least not good quality ones, so I don't think of them as everyday food. This dish I consider to be a starter for an elegant dinner at home. That doesn't mean
If you’ve got ends of stilton lurking in the fridge, this is a great way to use them up, in a creamy dressing that makes a brilliant dip, too. Add a bit more cheese if you prefer a stronger flavour, and
Bright and fresh for a midwinter day. The almonds are brilliant for snacking as well as salads, so I generally make double quantities – for 100g almonds, use the same amount of salt and water. To make
This recipe comes from Merlin Labron-Johnson, who became the country’s youngest Michelin-starred chef at the Portland, aged just 24. He has now opened Osip, a tiny restaurant in Bruton’s Number One hotel.