Chocolate Brioche Poached Pear

Another delectable recipe courtesy of chef Andrew Dargue, a chocolate brioche and poached pear with Poire William ganache and salted walnut milk. If you’re feeling brave, give it a go! It will certainly impress your dinner party guests.

Celeriac Dauphinoise

Something a little different, a celeriac, sage and hazelnut dauphinoise. This recipe was kindly donated to us by Andrew Dargue, the Head Chef at Vanilla Black, the posh veggie restaurant near Chancery Lane. For the more carnivorous, this would be a wonderful accompaniment to a game bird or venison.

Chocolate and Peanut Parfait

If you’re looking for something a little different to make as an alternative to a Christmas pudding, or a dessert to enjoy over Boxing Day, here’s a simple and very un-slimming concoction you may wish to indulge in; a peanut butter parfait with butterscotch sauce and iced bananas.

Chicken Liver Pâté

Courtesy of Antonio Carluccio and his latest book, Simple Cooking, this recipe originally comes from Tuscany but it has been given Antonio’s practised touch to create a smooth, rich and satisfying texture. This would make a perfect accompaniment to the Christmas luncheon table or for a Boxing Day snack as you while away the hours [...]

Baked Beetroot Terrine

This recipe of Baked Beetroot Terrine and Horseradish Cream with Orange Oil and Fennel Salad was kindly donated to us by Andrew Dargue, the Head Chef at Vanilla Black, an upmarket vegetarian restaurant. Yes, you read that right. The words upmarket and vegetarian don’t usually accompany each other, and Andrew is determined to change that. [...]

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