Gin Basil Smash cocktail
Sipsmith: Sip is published by Mitchell Beazley, £15.99 (octopusbooks.co.uk). Photo credit: Yuki Sugiura...
Category : Recipes
Rick Stein’s lentil, beetroot & goats’ cheese salad
In line with a general feeling that salades composées are an important part of a French restaurant menu, I came up with this recipe. It’s...
Rick Stein’s coq au Riesling
Alsace’s answer to coq au vin. The chef, food writer and designer Richard Cawley describes coq au vin as ‘love in a lorry’ and once...
Rick Stein’s fig & frangipane tarts
The idea for these little tarts comes from the delightful southern town of Uzès. At dinner one night, I had a fig tart and was...
Ainsley Harriott’s lime-glazed pineapple with passion fruit vanilla cream
The pineapples in the Caribbean are sublime. If you’ve been lucky enough to try an Antigua Black pineapple you will know what I am talking...
Ainsley Harriott’s tamarind rainbow trout with ginger & spring onions
Tamarind is a fruit both sweet and sour in taste, which is used in a variety of ways in Caribbean cooking. Here, it adds a...
Ainsley Harriott’s ultimate jerk chicken
‘Jerking’ is all about maximising flavour. The great thing about jerk cooking is that you can use either a dry rub or a wet marinade,...
Macaron cake
This pretty cake would not be out of place in the window of a fine French patisserie store, filled with fresh berries and topped with...
Naked brownie stack
These decadent brownies are rich and chocolatey and look so pretty piled high on a cake stand decorated with dried berry pieces or petals. Recipes...
Mini Victoria layer cakes
One of my favourite cakes is a classic sandwich cake. In fact, I don’t know anyone who will refuse a slice of Victoria sponge! These...