Salted Caramel Tahini Sauce by Hannah Geller
The combination of earthy, nutty tahini and deeply toasted salty caramel is a taste marriage made in heaven. The addition of the savoury tahini to the dark sugar produces an intense creaminess and depth of flavour, while simultaneously cutting through some of the occasional excessive sweetness of a more traditional version that we all know and love.This sauce will...
Brisket, Beer and Beetroot Hotpot by Ed Smith
"A lip-smacking winter rib-tickler. Appropriately, it’s all cooked in one pot." Ed Smith, rocketandsquash.com
Serves 4-6
- 600g beef brisket in 3cm dice
- 2 tablespoons plain flour
- Plenty of flaky salt & ground black pepper
- 4-5 tablespoons cold pressed rapeseed oil
- 1 onion, sliced
- 500g beetroot, peeled & in 2cm dice
- 400g swede, peeled & in 2cm...
A Matter of Taste – Leanne Cloudsdale talks to Christopher Moorby about convenience, cast iron cookware and chilli-con-carne
Christopher Moorby understands good design better than most. As co-founder and creative director of London’s esteemed Commission Studio, he spends his days working with some of the world’s most prestigious brands. An enthusiastic cook in his spare time, he’s been a big fan of the C1 for a number of years. He’s a real advocate of quality over quantity –...
