Browsing: CREATE

THE BUTCHER & THE COOK How to buy and cook Cote du Bouef

The Butcher & The Cook: How to Buy and Cook a Côte de Boeuf

Côte de Boeuf is a prized cut, a thick bone-in rib eye steak – it can be cooked in a frying pan or in the oven. A one-bone côte de boeuf will serve two people with leftovers and can be cooked in a pan whereas a two-bone côte de boeuf that serves four people should be cooked in the oven (it is too large to fit in a frying pan).

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.

COOKBOOK RECIPES Shepherdless Vegetarian Pie

Glow by Kate O’Brien: Shepherdless Vegetarian Pie

Kate O’Brien’s new book GLOW offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. This meat-free vegetarian Shepard’s Pie is just one of the 60-plus plant-based recipes in the book along with a targeted step-by-step skincare routine that separates skincare fact from fiction.

COOKBOOK RECIPES Glow by Kate O'Brien: Caramel Smoothie Bowl

Glow by Kate O’Brien: Caramel Smoothie Bowl

Kate O’Brien’s new book GLOW offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. Her Caramel Smoothie Bowl proves that you can still enjoy something sweet in the search for good skin!

COOKBOOK RECIPES Glow by Kate O'Brien: Asian-Style Salmon Bowl

Glow by Kate O’Brien: Asian-Style Salmon Bowl

Kate O’Brien’s new book GLOW offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. This easy Asian-Style Salmon bowl is just one of the 60-plus plant-based recipes in the book along with a targeted step-by-step skincare routine that separates skincare fact from fiction.

COOKBOOK RECIPES Chocolate Caramel Crème Brûlée

Room for Dessert: Chocolate Caramel Crème Brûlée

From patisserie chef Will Goldfarb’s book ‘Room for Dessert’ published by Phaidon. An alumni of elBulli, the book has a foreword by Albert Adrià. ‘Will is a very special guy’, he writes, ‘one of those people that’s really needed in our world; passionate about his work and indeed, about everything that surrounds him.’ In his book ‘you will see the creation of concepts, myriad ways of understanding pastry and of course a lot of technique’.

COOKBOOK RECIPES Room for Dessert: Bocadillo Helado – Ice Cream Sandwiches

Room for Dessert: Bocadillo Helado – Ice Cream Sandwiches

From patisserie chef Will Goldfarb’s book ‘Room for Dessert’ published by Phaidon. If you are not an ambitious dessert-maker, why not just make one or two of the elements from the dessert below and buy ready-made ice cream. Sandwiching a good shop-bought vanilla gelato between two of Will’s sablé bretons, topping it with pan-fried Epoisses and sprinkling it with sea salt will make your world a better place.

COOKBOOK RECIPES

Room for Dessert: Burrata Pizza with White Chocolate Chantilly Cream

With a foreword by the former pastry chef of El Bulli Albert Adrià, you know that Will Goldfarb, author of ‘Room for Dessert’ published by Phaidon, has to be something special. You may even recognise his name from the Netflix series ‘Chef’s Table’. This book takes you inside the original mind and creative process of a patisserie chef who is extraordinary. This recipe – a burrata pizza with Chantilly Cream – looks complex but it only has two moving parts! Will calls it ‘Who Can Resist my Top Gun?’.

MAIN COURSES Tagliatelle with Lamb's Lettuce, Walnuts and Mint Pesto

Tagliatelle with Lamb’s Lettuce, Walnut and Mint Pesto

Use that carton of lamb’s lettuce that you buy in the supermarket and forget about by turning it into pesto! Adapt this recipe easily using baby spinach or rocket leaves instead of the lettuce and basil instead of the mint. We’ve used walnuts because we had them but you can try cashew nuts, pine nuts or almonds!

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