Print Recipe Warm fennel and fresh peas with Gruyere Serves: 4 Cooking Time: 20 mins Ingredients 4 fennel bulbs, halved extra virgin olive oil, to drizzle salt and freshly ground black pepper, to taste 250ml (1 cup) fresh cream 400g fresh garden peas, blanched 200g Gruyère, shaved fennel fronds, chopped, to garnish Instructions 1 Preheat
COOK’S TIP Phyllo can dry out very quickly if left open. Cover the unbuttered phyllo sheets with a damp kitchen towel while working to stop them from drying…
To drink: Splash out with Veuve Clicquot Yellow Label. Alternatively Krone Borealis Brut also has the rich creaminess and balance needed to match the sauce.
Namibian oysters are considered among the best in the world and this simple recipe lets them take the spotlight. This dish is African culinary elegance at its finest!…
Sangria is a delicious mixed drink for those who prefer their alcohol with a touch of sweetness. A Spanish classic.
Paella originated in the Valencia region of Spain and gets its name from the broad shallow pan (paella or paellera) in which it is traditionally cooked and served. This version was inspired by Juan Antonio Obregon, the commercial attaché from the Spanish Embassy, and his wife Eva. Crisp dry rosé is the perfect lunchtime tipple.