When there is an abundance of fresh cherries we know summer is in full swing. Gentle poaching in merlot and arranging the fruit on top of an almond cream base ...
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...
Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...
Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...
These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.
Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate.
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
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