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Luke Nguyen's recipe for this traditional simple salad from Laos uses a mixture of refreshing crunchy lettuce, watercress and herbs.

Luke Nguyen's recipe for this traditional simple salad from Laos uses a mixture of refreshing crunchy lettuce, watercress and herbs.

These Asian-Cornish crab cakes are made with spider crabs, but if you can't get your hans on any, substitute with blue-swimmer, spanner or mud crab - they'll be just as delicious!

With chopped meat, potatoes and spices, hash is comfort food at its finest! Here's the recipe for corned beef hash from Mr Thomas’s Chop House in Manchester.

Michelin Star,Soup Recipes,Bowls,Onion,Link


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Chilli Salted Squid and Chorizo Salad http://gustotv.com/recipes/salads/chilli-salted-squid-and-chorizo-salad/

Gusto - Recipes, Cooking Ideas from Canada's Food & Lifestyle Channel

Chilli Salted Squid and Chorizo Salad http://gustotv.com/recipes/salads/chilli-salted-squid-and-chorizo-salad/

Cullen skink | “Described as smokier and more assertive than American chowder, and heartier than the classic French bisque, Cullen skink is a traditional Scottish fish soup, from the town of Cullen in Moray, on the north-east coast of Scotland. While this soup is often served as a starter at formal Scottish dinners, it's also considered an everyday dish across the country's north-east. Skink is actually an old Gaelic word for shin, but the Scots adapted the Russian recipe and used fish…

Cullen skink

Cullen skink | “Described as smokier and more assertive than American chowder, and heartier than the classic French bisque, Cullen skink is a traditional Scottish fish soup, from the town of Cullen in Moray, on the north-east coast of Scotland. While this soup is often served as a starter at formal Scottish dinners, it's also considered an everyday dish across the country's north-east. Skink is actually an old Gaelic word for shin, but the Scots adapted the Russian recipe and used fish…

Onion bowl | “This recipe belongs to chef James Knappett and his hidden restaurant in London, called Kitchen Table. It's tucked away at the back of Bubbledogs – a Champagne bar run by his wife. Every evening, James and his team prepare a menu to represent the best products of the day. The title of this dish is 'Onion bowl', however, it is much more than just a bowl of onions. This is a Michelin Star bowl of onions!” Luke Nguyen, Luke Nguyen's United Kingdom

Onion bowl

Onion bowl | “This recipe belongs to chef James Knappett and his hidden restaurant in London, called Kitchen Table. It's tucked away at the back of Bubbledogs – a Champagne bar run by his wife. Every evening, James and his team prepare a menu to represent the best products of the day. The title of this dish is 'Onion bowl', however, it is much more than just a bowl of onions. This is a Michelin Star bowl of onions!” Luke Nguyen, Luke Nguyen's United Kingdom

Caron Cooper’s scones | “This is a simple and rustic recipe for perfectly moist scones. For the quintessential British experience, it’s essential to serve your scones warm with clotted cream and jam. A good tip for keeping your scones moist during cooking is to place them close together on the baking tray.” Luke Nguyen, Luke Nguyen's United Kingdom

Caron Cooper’s scones

Caron Cooper’s scones | “This is a simple and rustic recipe for perfectly moist scones. For the quintessential British experience, it’s essential to serve your scones warm with clotted cream and jam. A good tip for keeping your scones moist during cooking is to place them close together on the baking tray.” Luke Nguyen, Luke Nguyen's United Kingdom

Scotch quail eggs | “I had never tried a Scotch egg before arriving in Britain. I was amazed at how many stores, delis, farmers' markets, cafes, restaurants and even highway rest stops served them! These soft-boiled eggs coated with pork mince reminded me so much of a dish I came across in South East Asia. The recipe used quail eggs, which I thought would work perfectly in my Scotch egg.” Luke Nguyen, Luke Nguyen's United Kingdom

Scotch quail eggs

Scotch quail eggs | “I had never tried a Scotch egg before arriving in Britain. I was amazed at how many stores, delis, farmers' markets, cafes, restaurants and even highway rest stops served them! These soft-boiled eggs coated with pork mince reminded me so much of a dish I came across in South East Asia. The recipe used quail eggs, which I thought would work perfectly in my Scotch egg.” Luke Nguyen, Luke Nguyen's United Kingdom

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