These are the smaller thick fluffy pancake you find in American diners. You can make them sweet or savoury: if you add sugar serve them with crispy bacon and maple syrup. If you make them savoury and omit the sugar, top them with wilted spinach and hollandaise sauce or smoked salmon, sour cream and dill.
If you like sweet and savoury flavours in the same dish, make this! It’s a dessert and cheese course all in one and it can be prepared in advance.
When you roast a ham or gammon on the bone for Christmas or at any time of year, keep the bone and make soup. It makes a broth that is light after a heavy Christmas diet, it’s delicious and so good for you. You won’t need salt as the ham bone will be salty enough.
‘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.
From Rory O’Connell’s book ‘Cook Well, Eat Well’ published by Gill Books. ‘This is suitable for almost any occasion where a rich, delicious cake is required’, says Rory. ‘The flavours are a bull’s eye combination. I sometimes serve this cake with fresh raspberries, which is another flavour that works beautifully here
From Rory O’Connell’s book ‘Cook Well, Eat Well’ published by Gill Books. ‘The preparation for this dish can be done several hours in advance, though I prefer not to cook it until closer to the time of serving’, says Rory. ‘The vegetable is good served straight from the oven or at room temperature.’
From Rory O’Connell’s book ‘Cook Well, Eat Well’. ‘This is a simple dish to cook and serve and has a fresh, summery feel to it’, he says. ‘The cooking time for roasting the salmon is short, as you want the fish to be just cooked through to the centre. The preserved lemon dressing is also great with grilled chicken or even a pork chop. The lettuce leaves wilt slightly on the hot plates and become more like a vegetable than a salad.’
How could you not fall in love with a recipe whose first ingredient is ’40 plum tree leaves’? Its author is chef and forager Rodolfo Guzmán who runs the Chilean restaurant Boragó, one of the top 50 restaurants in the world. The ingredients list reads like a poem that transports you to another land – treat it as a form of culinary meditation. The ideal gift for a chef for Christmas.
Discover the gastronomic range of Chile and its infinite culinary possibilities with this recipe from Boragó, the high-end Santiago restaurant that is included in this year’s The World’s 50 Best Restaurants. A chef in the mould of René Redzepi and Ferran Adrià he worked with his local university’s chemistry, biology and botany departments to tap into rare and under-used ingredients, connecting with ancient knowledge and cookery techniques of local, indigenous Mapuche Indian tribes to create memorable dishes.
The Italian for Sautéed Radicchio is ‘Radicchio Tardivo in Padella’ – if you say it aloud it sounds impossibly romantic. The dish is just one of 150 authentic Italian recipes that you can cook at home from The Silver spoon’s book Recipes from an Italian Butcher published by Phaidon. It would make an interesting side dish to serve with roast turkey or goose this Christmas – it’s so easy to make and looks glamorous on the plate.