For the second installment of his new video series, Nigel shows how to make his most popular recipe ever: Eggs Benedict, along with Eggs Royale, Eggs Florentine and Eggs Norwegian.
Continuing my obsession with the aromatic invasive herb, here’s minty potato salad that works brilliantly with everything from chicken to asparagus and BBQ salmon with mint and basil, which add new flavours […]
With mint taking over my townhouse garden, I’m looking for new ways to use the fragrant herb – minty cold pea soup that is a delicious start to a warm weather dinner […]
Leading up to the publication of Gentleman’s Portion: The Cookbook, a new video series launches today.
There are literally hundreds of recipes for parfait, but I think my simple version tops them all. And for the first time, a companion video has been launched – a simple way […]
Served hot or cold, baked, poached or grilled, even in a soup, salmon is one of the easiest fish to prepare.
This meringue concoction may have been named after the famous ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s, and which both claim to have invented the dessert, still […]
Like the prolific author Stuart Woods’ protagonist Stone Barrington, when in New York I was a great fan of Elaine’s, once located on the Upper East Side. Stone favoured red meat, Stuart […]
I’ve enjoyed two new discoveries, Portuguese custard desserts. Now I’m digging back into my past to find childhood custard favourites.
Yorkshire fishcakes differ from those in the rest of the world: they consist of a sandwich of fish between two slices of potato, battered and deep fried. From Portugal to Barbados to […]