A fire-cooked feast: barbecued turbot

Author:

Share this post


A Brat-inspired turbot cooked over coals. Photograph: Joe Woodhouse
A Brat-inspired turbot cooked over coals. Photograph: Joe Woodhouse
When Brat – Tomos Parry’s Shoreditch restaurant – opened last year, the internet was flooded with gushing praise (including ours) of its trademark turbot dish. As barbecue season opens, our Head Chef tells you how to recreate the iconic dish at home
Read more »
Category: Food & Wine

Sir Lunchalot: what is en primeur?

Author:

Share this post


"It's not ready to drink yet - it's en primeur." Cartoon: Jonathan Pugh, whose work features each day in The Daily Mail
Cartoon: Jonathan Pugh, whose work features each day in The Daily Mail
Our Agony Uncle is back from a particularly long lunch. In his latest missive, he comes to the rescue of a dinner party guest finding himself lost when talk turns to “en primeur”
Read more »
Category: Miscellaneous

Essential ingredients: asparagus

Author:

Share this post


Roast asparagus, Jersey royals, salsa verde and Parmesan puree, photographed by Joe Woodhouse
Photograph: Joe Woodhouse

As we officially start sipping our way into summer, our Head Chef Stewart Turner has put together a recipe designed for al fresco feasts. His roast asparagus with Jersey royals and salsa verde is perfect for light lunches in the garden, or a sophisticated starter when hosting

Read more »
Category: Food & Wine

On the table: Levan

Author:

Share this post


The team behind new Peckham hotspot Levan wanted it to be a place that threw out the rule book. With a list focused on natural wines, game-changing food and a laid-back attitude, Sophie Thorpe finds this is the kind of restaurant revolution she wants to be part of
Read more »
Category: Food & Wine