This is a fantastic way of using up ripe tomatoes that are becoming too soft to use for salads. Because you cook the jam quite quickly it retains a beautiful colour and looks almost translucent in the jar. The kick of chilli offsets the sweetness, and it works best with something pungent like a mature cheddar or even a goat’s cheese. Read more…
As some of you may know (and many of you may not), tomorrow is St Valentine’s Day. How better to celebrate it than to bake your love (or yourself) a sweet, sweet treat in the form of these deliciously rich and indulgent dark and white chocolate brownies from A Love for Food? Read more…
‘This is one of my favourite salads,’ says chef John Hardwick, ‘really fresh and light with a good kick from the dressing. It has evolved in the farm kitchens over many years, and it is the one that people most request the recipe for. It was first introduced by Kuttiya, our Thai chef, based on the classic noodle dish, pad thai, but without the noodles, and it has been endlessly played around with, changed and added to, according to what is best from the market garden. Because the whole idea is that the strips of vegetables should resemble noodles, this is one of the few dishes on the kitchen’s menu that is quite showy, since we used a Japanese turning mandolin to shred the carrots and beetroot into curls.’
