Issue 35
RecipePear and Almond Frangipane Bruschetta with Honeyed Creme Fraiche
Recipe by Claire Aldous
RecipeChocolate French Toast with Roasted Plums and Mascarpone
Recipe by Claire Aldous
RecipeWalnut Caramel Tart
Recipe by Pippa Cuthbert
RecipeSpiced Chicken Breasts with Chickpea and Yoghurt Salad
Recipe by Pippa Cuthbert
RecipeRoast Pork Fillet with Butterbeans and Sage
Recipe by Pippa Cuthbert
RecipeHot Smoked Salmon Filo Tarts with a Watercress and Pecorino Salad
Recipe by Pippa Cuthbert
RecipeFarfalle Pasta with Mixed Mushrooms and Goats Cheese
Recipe by Pippa Cuthbert
RecipePan Roasted Hapuka with Braised Fennel And Olives
Recipe by Pippa Cuthbert
RecipeRoasted Eggplant and Puy Lentil Soup
Recipe by Pippa Cuthbert
RecipeSlow Roasted Shoulder of Lamb with Warm Tomato and Black Olive Salad
Recipe by Claire Aldous
RecipeBoulangre Potatoes
Recipe by Claire Aldous
RecipeLamb Rumps with a Parmesan Crust
Recipe by Claire Aldous
RecipeCracked Wheat, Green Olive and Lemon Tabbouleh
Recipe by Claire Aldous
RecipeLamb and Beetroot Kofte with Cucumber and Yoghurt Salad
Recipe by Claire Aldous
RecipeLamb Tagine with Ras al Hanout
Recipe by Claire Aldous
RecipeBraised Lamb Shank and Porcini Pies
Recipe by Claire Aldous
RecipeRack of Lamb, Mint Barnaise and Braised Peas and Lettuce
Recipe by Claire Aldous
RecipeGrape, Vanilla Bean and Toasted Almond Jam
Recipe by Claire Aldous
RecipePreserved Figs in Rum and Cardamom Syrup
Recipe by Claire Aldous
RecipeMostardo di Cremona Italian Mustard Fruits
Recipe by Claire Aldous
RecipePreserved Limes with Fennel Seed and Turmeric
Recipe by Claire Aldous
RecipeGiadiniera Pickled Vegetables
Recipe by Claire Aldous
RecipeBeetroot Relish
Recipe by Claire Aldous
RecipePrawn, Coriander and Chilli Toasts with Poached Eggs and Harissa
Recipe by Claire Aldous






















