Browsing: COLLECT

THE BUTCHER & THE COOK

The Butcher & The Cook: How to Buy a T-Bone Steak

Our series The Cook & The Butcher offers advice from James Kenny from The Brown Pig butchers about how to buy different cuts of meat, some popular, others more adventurous, while the cook, Anne Kennedy, the food editor of gréatfood shows you how to cook it and shares her favourite recipe. This feature is about T-bone steak.

FOOD FEATURES How to Cook Mushrooms

HOW TO COOK | Mushrooms

Sautéing mushrooms can be a bit ‘hit and miss’. You need to cook them first to give up their juices, then turn up the heat to concentrate their flavour. Here are a few tips so you can get the best out of wild and farmed mushrooms. Including recipes for garlic mushroom, a mushroom spread you can keep in the fridge and creamed bacon and mushrooms that you can toss through cooked pasta.

COOKBOOK RECIPES Recipes and Stories from Telegraph food writer Diana Henry's book How to Eat a Peach

Diana Henry: ‘If you’re going to San Francisco…’

Food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach. Here she recounts a dinner held for her by another acclaimed food author Joyce Goldstein in San Francisco, the culmination of a journey in food that began in a bookshop in north London on a rainy afternoon in 1985.

COOKBOOK RECIPES Diana Henry recipe for leg of lamb stuffed with lemon & many herbs

Leg of Lamb Stuffed with Lemon and Many Herbs

Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years. ‘This lamb came about because I couldn’t decide which herb to choose, so I just used several together, and I’ve now been making it for thirty years’, writes Diana. ‘The herb paste permeates every bit of the meat. Because it’s simple, I usually serve it with an unusual – but not complicated – side dish. The sarassou recipe (see link at the end of this recipe) is excellent with the lamb, radishes and potatoes.’

COOKBOOK RECIPES Diana Henry Recipe: Spinach and Ricotta Gnudi from her How to Eat a Peach cookbook

Diana Henry Recipe: Spinach and Ricotta Gnudi

Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. ‘Tender little dumplings, as fragile as a pasta filling, which is how they got their name: gnudi is Tuscan dialect for ‘naked’ (and Michelangelo’s paintings of nude figures in the Sistine Chapel were referred to as ignudi)’, says Diana.

COOKBOOK RECIPES Diana Henry Elderflower Gin Recipe from her book How to Eat a Peach

Elderflower Gin and Tonic

Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years. ‘This drink is local and seasonal to me, in Britain, in early summer’, she says ‘so it seems a perfect way to start a meal that honours this philosophy.’

COOKBOOK RECIPES Lemon Drizzle Cake with Irish Summer Berries recipe

Donegal Table: Lemon Drizzle Cake with Irish Summer Berries

Who doesn’t love lemon drizzle cake? This is chef Brian McDermott’s recipe from his book ‘Donegal Table’ published by The O’Brien Press. ‘It’s actually easier than you might think to create this wonderful treat’, he says. Use the best Irish strawberries, raspberries and redcurrants and taste a little Donegal summer!

COOKBOOK RECIPES

Roast Leg of Spring Lamb with Mint Hollandaise Sauce

‘Spring lamb is a treat, albeit an expensive one’, says Rory O’Connell in his new book ‘Cook Well, Eat Well’ published by Gill Books. ‘And in my home it is the centrepiece of Easter Sunday lunch. If it is spring lamb with its mild, sweet flavour that you want, make sure to stress the word ‘spring’ to your butcher. Give plenty of notice with your order out of consideration to your butcher and you will be rewarded for your forward thinking.

DESSERTS Neven Maguire: Auntie Maureen’s Plum Pudding

Neven Maguire: Auntie Maureen’s Plum Pudding

‘In my opinion, no one makes Christmas pudding as good as my Auntie Maureen’, says Neven Maguire who shares his aunt’s recipe here and in his new Christmas cookbook ‘Neven Maguire’s Perfect Irish Christmas’.  ‘Its flavour only improves as time goes on, so it’s best to make it a month before you plan to eat it. Serve warm or cold with lashings of custard or whipped cream with and brandy butter.’

SIDE DISHES Neven Maguire: Christmas Herb & Onion Stuffing

Neven Maguire: Herb & Onion Stuffing

From Neven Maguire’s new book ‘Neven Maguire’s Perfect Irish Christmas. ‘This is a really good recipe for the buttery fresh herb stuffing that everyone seems to love and I have been making it for years, ever since watching my mother Vera making it as a young child. If you prefer it can be cooked and served in a separate dish (rather than in the bird itself), which makes it more crispy and golden.’

1 2 3 22