Despite the name, this Singaporean street food favourite doesn’t contain any carrot at all. Instead, white radish makes the base of this comforting savoury cake...
Baking the celeriac in a salt crust concentrates the flavour and with generous shavings of truffle, earthy flavours reach new heights.
Best served really cold from the fridge - the cucumbers crisp up and the dill, chives and parsley incorporate with the cream and sour cream.
With a good hit of tomatoes and chilli, the bloody mary makes for a killer pasta sauce.
This risotto is made “all’onda” (in the ‘wave style’), which is typical of northern Italy. It should take about 18 minutes to make from the time you start adding...
The tangy homemade vinegar completes this vibrant salad - proving salad can really steal the show.
Almost every culture in the world has a meat pie and this is another one to add to your delicious repertoire. #BringBackTheClassics
Cappellacci means 'little hats' and rolling pasta to create these delicious little mouthfuls of flavour takes some practice but the results are magnificent.
There’s nothing I enjoy more on a cold winter’s day than a steaming hot toastie, laden with butter and cheese.
This is a great throw-together dish for when your cupboards and fridge are erring on the empty side.
Huîtres au sabayon de Champagne is one of my favourite hot appetisers - perfect with a glass of Champagne.
Slow cooking the vegetables lets them caramelise and release their flavour potential, making this lamb all the more rich and wintry.
Widely popular in Asian cooking, yuzu is a Japanese citrus that imparts a floral aroma and bracingly tart zest into this abalone dish.
Hailing from Hawaii via Japan, poké champions fresh raw fish finished with tasty toppings, seasonings and extras.