A ‘newcomer’ to the world of citric fruits
Grapefruit was recognised as a species in 1830.
Sea fennel from Canyamel
Sea fennel from Canyamel.
Mallorcan requesón for delicious cakes and tarts
The beauty of locally made cheesecake is that the main ingredient will always be requesón.
Roasted pears in pistachio crumbs
Roasted pears in pistachio crumbs.
Roasted pears in pistachio crumbs with hidden chocolate ganache and a Ginger-caramel sauce
Second recipe of the week from our Chef Marc Fosh, this time he shows something delicious with a lot of style.
Chestnuts: sweet and the savoury
Andrew Valente provides a lot of ideas about easy and tasty chestnut recipes.
Penne pasta
Penne pasta.
Albert Roux: Culinary legend
Le Gavroche operated on a different plane and set standards of serious, classic French cooking that had not been seen for many years.
Crêpes: so easy yet so difficult
Andrew Valente reveals some clues about the mysterious origin of crêpes and pancakes.
Verjus-cured llampuga with pumpkin seeds and grape dressing
Chef Marc Fosh unveils a very simple and healthy recipe for Christmas.
Favourite ingredients
Now that Christmas is at hand, our Chef Marc Fosh teaches us this unusual and very simple recipe made from pressed juice of unripened grapes.
Have a stress free Christmas with Salmon Wellington
Christmas is getting closer, Chef Marc Fosh shares a recipe that requires little effort to cook and doesn’t leave you ready to burst as you flit from one long feast to the next.