Pea, Mint and Lardon Soup

Pea, Mint and Lardon Soup

  Ingredients Should make enough for 6 500-600g of peas – fresh or frozen 500-600ml chicken stock 1½ onion – diced 6 cloves of garlic – sliced A hand full of mint – chopped 3 whole sprigs of mint 50g butter Salt Pepper 200ml double cream 200g lardons – preferably smoked Olive oil Good bread…

Panettone Bread Pudding

Panettone Bread Pudding

Personally I can’t stand Christmas cake; its heavy, often dry and just so dull. Instead, when it comes to Christmas and, indeed, Easter cakes, I prefer the infinitely more palatable, flavoured, and lighter Italian panettone. These days supermarkets and delis are packed to the rafters with them come Christmas and Easter, and they come in…

Cod, Scallop and Cockle Soup

Cod, Scallop and Cockle Soup

Ingredients 200g cod, cubed 100g queen scallops Small jar of cockles, cleaned and out of their shells 1 large baking potato, peeled and diced 1 onion, diced 100g smoked lardons Handful of chopped parsley Handful of chopped tarragon 1 bay leaf 300ml double cream 300ml milk Salt Pepper Olive oil   Method In a medium…

Tate Modern 2.0

Tate Modern 2.0

Since its opening in 2000, Tate Modern has become the world’s most popular museum of modern art. As quickly as the museum took off, it ran out of space. Large as it was, the museum that opened in 2000 was still surprisingly cramped, with only half of the six floors given over to exhibition space.…

Outlaw’s at The Capital Hotel

Outlaw’s at The Capital Hotel

There are fewer more respected fish chefs in the UK than Nathan Outlaw; his flagship restaurant in Port Isaac, Cornwall, has just been named the best restaurant in the UK. So there is much to be expected from his London outpost, even if it carries just the one star, unlike the two of his flagship.…