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SMOKED AUBERGINE, PEPPER & WALNUT SALAD

I always associate smoked aubergine with the East. Most Middle Eastern nations seem to have a version of them, and the roots of many of these recipes relate to the world’s most simple and primitive […]

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Related Categories: Cookbook Confidential, Uncategorized

SAVOURY MATJES CHEESECAKE WITH CHIVE FLOWERS AND LEMON ZEST ON A CRISPBREAD BASE

If you’ve never experienced a savoury cheesecake, you’re in for a treat. Matjes are a pickled herring traditionally spiced with cinnamon, nutmeg and dill. With contrasting flavours from the sweet and spicy herring, fresh zesty […]

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Related Categories: Cookbook Confidential, Uncategorized

Prawns with Ouzo, Orzo and Courgette

Serves 4   A Cretan salad is in fact very similar to the well-known Greek salad, but has goat’s curd instead of feta as well as broken Cretan barley rusks. Sometimes you may also find […]

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Related Categories: Cookbook Confidential, Uncategorized

Mushroom and Cashew Curry

The combination of mushrooms and cashew nuts might sound unusual but I promise this could easily become your favourite veg curry. Gram flour slightly thickens the mixture while also adding flavour. Enjoy with rice, chapatti […]

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A Swede Pretending to be Ham

Swede is scrumptious roasted whole, however, coating it with sugar and mustard makes it irresistible, tipping the level of satisfaction to the extreme. This dish makes a great centrepiece for any table and is perfect […]

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T-bone Steaks with Board Sauce

Imagine how easy dinner could be if you mixed – right on a chopping board – a handful of raw ingredients that play well together and then dragged your steaks through that spontaneous ‘sauce’. Feel […]

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AN ANTIPASTI PLATTER

Ah, the antipasti platter – grazie mille, Italia! This is probably the perfect way to eat while you’re drinking and ideal for a party. A little bit of ham, a little bit of cheese, olives, […]

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Related Categories: Cookbook Confidential, Uncategorized

Parsee-Style Wedding Stew – Khattu Mitthu Lagan Nu Stew

We Parsees are not known for our vegetarian dishes. Eggs, yes. Vegetables, no! I know many that will not even touch a green pea and in many cases we destroy  the very element of a vegetable by […]

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Related Categories: Cookbook Confidential, Uncategorized

Negroni

Although it doesn’t fit with the three-ingredient drinks in this book, our favourite Negroni is the Sloe Negroni, made with 4 equal measures: Sipsmith Sloe Gin, Sipsmith London Dry Gin, Campari and sweet vermouth. Countless […]

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CHAMOMILE PANNA COTTA TART

This really is a dreamy dessert – sweet, creamy and meltingly unctuous, and the pristine white surface makes the perfect canvas for artistic decoration. The panna cotta can, of course, be made without the encasing […]

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ROAST LEG OF LAMB WITH BASIL, PECORINO, GARLIC & WINE

This came about after I cooked a Greek dish that had a stuffing made from a Greek cheese (not unlike pecorino) and ground allspice. I’d never thought about a cheese stuffing for lamb before. So […]

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Butter Tart with Parkin Ice Cream

Mum was Catholic and Dad wasn’t, and there was no way he was going to let his children be raised in the Catholic Church. But we were allowed to be Protestants, so the United Reformed […]

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Related Categories: Cookbook Confidential, Uncategorized

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