This is a beautifully simple dish that shines a light on the humble cauliflower.
Merlin Labron-Johnson, merlinlabronjohnson.com
- 1 large purple cauliflower
- 75ml vegetable oil
- 250 ml vegetable stock
- 3 cloves of garlic
- 50ml sour cream
- Dried cherry powder
- 1 tsp red wine vinegar
- Handful lemon thyme
- 50g butter
Remove the outer leaves from the cauliflower and set...
"This was one of the popular dishes we did during our latest pop up. It is inspired by a Korean dish called Rabokki.
Rabokki is a popular street food dish commonly sold in snack bars in Korea. The most popular version includes fish cakes, boiled eggs, instant noodles and rice cakes (Duk Boki)
You can replace the fish with any...
"Mussels are a classic and a crowd pleaser. Although I love the original French recipe, I think chorizo and dill add an interesting layer to an otherwise familiar flavour profile. This is a perfect dish to make on a lazy weekend lunch, served in the sun and al fresco" Nuno Mendes.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
"This is my take on a classic Portuguese dish. I find myself on a mission to get people to save the part of the prawn that stores the most flavour (the head), which is often discarded during preparation. This incredibly tasty and versatile ingredient can be used as described below, or, for diners who might be a bit more squeamish,...
London based chef Josh Katz is a protégé of Yotam Ottolenghi and specialises in Middle Eastern and North Africa flavours and cooking techniques.
Here he guides us through his Barbecued Pork Belly recipe using the Crane C6 griddle pan.
- 500ml just-boiled water, plus 8 litres water
- 600g table salt
- 400g caster sugar
S Range is a new collection of refined, induction-specialised performance pots and pans designed for Crane by London based industrial designer Felix de Pass.
Made using progressive 3.0mm steel/aluminium/steel compound technology. An aluminium core is sandwiched between layers of premium quality 18/10 stainless steel, including magnetic steel, that makes the pans suitable for use on induction hobs (and all...
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"I’ve always liked spicy food, and even when I didn’t like it I wanted to. My brother was always daring me to try fiery dishes, and I would eat them, pretending to enjoy it while my mouth was on fire. Eventually, though, I came to crave the burn, which is probably why I am so fond of curries and chilli blends....