Steamed prawns wrapped in spring roll pastry, flash-fried until crisp, then served hot. If you buy ready-cooked and de-veined prawns, this is an easy way to make an elegant snack or dinner party starter in less than 30 minutes. Cook’s tips • Spring roll pastry is found in the freezer section of Chinese supermarkets or major supermarket chains. If you can’t find it, substitute with samoosa pastry. • If you’re using frozen products, remember to defrost the pastry and prawns well in advance.
This makes a lovely colourful starter. Serve it with fresh bread to mop up the juices. You can also use a combination of red and yellow peppers for extra…
To drink: Ice-cold Limoncello – keep in the freezer until serving.
This ginger gin and tonic is perfect for a lazy afternoon! It is refreshing, with the perfect hint of spice.
Carrozza means carriage in Italian. The “carriage” is the bread that “delivers” the mozzarella to the table. Use a soft cow’s milk mozzarella for its stringy texture.
When you roast tomatoes on a rack like this, all their juices drip down onto the bread as they cook, giving you the ultimate roasted tomato bruschetta to serve your birds on. Clumps of cherry tomatoes on the vine look fantastic, but if you can’t find any, loose ones will work just as well.
This is the same idea as a strawberry ripple ice cream with some limoncello to give things an extra kick. Remember to take your semifreddo out of the…
NON-STICK FINISHES • Clean non-stick pans with a cloth in hot soapy water, rinse and dry well. • Never use metal utensils as they will scratch the non-stick finish and expose the metal underneath. • Using steel wool or Goldilocks to clean non-stick pots and pans will damage the non-stick coating. COPPER POTS AND PANS • Copper pots are excellent conductors of heat, but unfortunately a poisonous layer of green verdigris can form when food, liquids and air are combined. This is the reason why copper pots should be lined before using them for cooking. Most modern copper pots already…
Sustainable fishing has become something of a buzz word within foodie circles, and one man who is leading the way with his approach and ideas is hot London…