This month we ask five fab chefs who has inspired them most in their culinary career… Parichat Somsri-Kirby Sohe, Jesmond...
Adrian Murphy Pedalling Squares Café “We’d always make a honey roast ham – simmering it first before glazing it...
This month we ask five fab foodies – what’s your favourite spring flavour? Ellie Graham, Blackfriars My favourite dish on our spring menu is pan-fried duck breast, smoked duck wing, fermented wild leeks and orange gnocchi developed by my partner Krystian, head chef at Blackfriars. The duck breast is complemented by...
This month we ask five fab foodies – What is your go-to supper dish? Mo O’Toole Carruthers & Kent Stuffed...
This month we ask five fab chefs for to share the most valuable advice they know… Catriona Macdougall, cookyourselfhappier.com One of my first jobs after cookery school was at the Ubiquitous Chip in Glasgow, where the head chef told me: “Health is wealth, so pace yourself.” He told me to eat...
Gary Dall The Roxburgh, Whitley Bay The Brussels sprout can be a star when looked after properly. Trim the root...
This month’s five foodies focus on cutting food waste and eating more economically Bob Arora Sachins Punjabi Restaurant Newcastle Chicken or turkey pilau is the ultimate comfort food and a great way to feed a crowd using leftover roast meat. The warmth of the spices always hits the spot the day...
