
Beef Wellington en Brioche
A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…
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A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Blanquette de veau is the white-on-white veal stew that turns up on bistro chalkboards across France in the spring, a…

This is the elegant version of slow-cooked lamb breast, a French restaurant dish that turns the most overlooked cut on…

A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…

Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered…

The British takeaway classic, the meal eaten wrapped in paper on a seafront bench while the gulls work out their angle of attack

Jägerschnitzel (hunter's schnitzel) is the German answer to schnitzel-with-sauce, breaded pork escalopes finished with a…

Maque choux is the summer corn dish of the bayou, a sweet, slow-stewed mix of corn kernels, tomato and the trinity that…

Spinach is blanched for one minute then plunged into iced water (a step that locks the colour bright green)

Pumpkin halves roasted cut-side down until the flesh collapses against the spoon

Vegetable quiche is the French answer to whatever's left in the fridge, a buttery shortcrust shell holding a custard set…

Quiche Lorraine is the original quiche from the Lorraine region of northeastern France, a buttery pastry shell holding…

Chicken tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…

This is the masala. The sauce that turns tikka, the marinated, grilled protein from [Restaurant-Style…