Month: June, 2019

A fire-cooked feast: barbecued turbot

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

Sir Lunchalot: what is en primeur?

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”

Essential ingredients: asparagus

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