Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have the most divine amalgamation of flavours.
Restaurant Style Saag Aloo courtesy of Jagruti’s Cooking Odyssey
Known in most curry houses in the UK as a classic vegetable vegan side dish, Saag Aloo remains a firm favourite that we’re sure you’ll love!
Wine Pairing: Provencal Summer Recipes
Wine Pairing – The recipes we brought to you by Mark Dodson for our summer feature have been so gratefully received we thought we would contact a wine expert Amathus Drinks to recommend three wines for each of the courses.
Verdemanda Olive Oil & Pistachio Cake with Green Olive Ice Cream, Strawberries & Toasted Kasha By Josh Angus
We are so pleased to be sharing this delightfully fragrant Verdemanda Olive Oil and Pistachio Cake recipe with you by Josh Angus. We’re sure you will love it just as much as we do!
Sea bass, Red Mullet and Mussels with Bouillabaisse Sauce By Mark Dodson
You and your guests are in for a real treat with this fragrant fish soup recipe that we are delighted to bring to you by Mark Dodson. Provence inspired it makes for a wonderful dinner party dish.
Basil and Buttermilk Pudding with Poached Figs By Mark Dodson
There’s no better way to end a Provençal meal than with this fresh and aromatic dessert and we’re delighted that Mark Dodson is sharing it with us.
Venison Casserole with Caramelized Quince by Leiths School of Food and Wine
Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
Venison Saddle with Elderberry Huntsman Sauce by Paul Welburn
Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.
Braised Venison Cobbler with Horseradish Scones by Paul Welburn
Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.
Honey-glazed Mallard, Confit Leg, Turnips, Cavolo Nero by Paul Welburn
The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.