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Lovely green veg and herbs for a vibrant, healthy pasta supper Bring a pan of deep, lightly salted water to the boil. Add 200g of broad beans (shelled weight) and let them boil for 4-5 minutes until tender. The exact timing will depend on their size. Drain them, then pop the beans from their pale, papery skins by squeezing them between your finger and thumb. Set aside. Continue reading... from Recipes | The Guardian https://ift.tt/2BVRONK via IFTTT

Prince Harry and Meghan Markle are currently living at actor Tyler Perry's home in LA with their son Archie. Prince Harry, Meghan Markle and their son Archie are living in actor Tyler Perry’s LA home temporarily He has shared pictures of the home on Instagram, so we can see where the family are staying In other royal news ,  Kate Middleton revealed why Prince George has been grumpy during lockdown – and it’s all Prince Louis’ fault The Beverly Ridge Estate property is the perfect place for the family to stay temporarily, as it already had a nursery, which Tyler previously shared a picture of on Instagram. Tyler captioned the picture, “I have travelled the world trying to find the peace that I have when I’m holding my sleeping son in my arms. God thank you! Amen for Aman. He’s beautiful!” View this post on Instagram I have traveled the world trying to find the peace that I have when I'm holding my sleeping son in my arms. God th...

Impressive, playful and delicious all at the same time, this jovial little pigeon is baked in a salt crust, to be carved at the table. Served with a rich sauce and simple wild mushroom fricassee, this dish is for when you want to impress (and give your pastry shaping techniques a workout!). In season from late summer to the end of autumn. 'This dish is a thirty-year-old classic at Le Manoir; it is still a great favourite today. It has technique, beauty, deliciousness and the old lost skills of the dining room. It took me months to perfect the recipe, and for a few seconds I felt truly proud. Let me explain why. First, the dish is hugely dramatic; it is a sculpture of a squab wrapped in its salt crust. But do not be mistaken, the aim was certainly not merely to create something beautiful. The salt crust has a very specific role to play. First, it seasons the squab while cooking. Then, it wraps it completely to seal in all its flavours. Even more importantly, it is not an aggressi...

An ideal dessert to prepare for autumn and winter, this recipe takes the incredible crisp and delicate texture of croustade pastry and pairs it with one of Raymond's favourite apple varieties. 'This famous croustade from southwest France features a rosace of Cox’s apples in their own coulis, crowned with the finest and flakiest caramelised pastry. I love it, even though it doesn’t originate from my region, and interestingly, the recipe has similarities with the legendary strudel. It does require patience and delicate handling, but it’s a highly rewarding dish and a wonderful treat for a special occasion. Should you decide not to attempt it, then come to Le Manoir during the autumn – it will be on the menu. I like to serve it topped with a scoop of apple sorbet or honey and ginger ice cream.' Follow Raymond on Instagram , Twitter and Facebook . Recipe © Raymond Blanc . from Great British Chefs Recipes https://ift.tt/2VworZA via IFTTT

A beautiful bright starter that's perfect for preparing in advance, this mackerel dish from Jun Tanaka pairs the oily fish with a Mediterranean-meets-Japanese garnish that sings with tangy, zingy flavours. Based on a traditional Japanese techinque called shime sabe , the curing and pickling of the mackerel adds a deep level of umami to the fish. Watch Jun prepare this dish and get extra insight, tips and tricks to pulling it off perfectly over on our Signature Series page. from Great British Chefs Recipes https://ift.tt/3eLpLiH via IFTTT

A beautiful vegetarian starter which can be made in advance, this terrine sees slices of beetroot set within a beetroot jelly. The sweet earthiness of the terrine is balanced with a creamy horseradish sorbet . 'Way back in 1994, to celebrate the autumn season, I had a recipe called Terrine of Beetroot and Wild Pigeon. This recipe is a modern version of it and the addition of horseradish sorbet adds all of the coolness and spice to the sweetness of the beetroot. I am lucky that the beetroot comes from the garden at Le Manoir. The two varieties I use are Golden, an 1806 heritage variety and Bull’s Blood, another 1793 British heritage variety. I find they give our guests the very best beetroot experience.' Follow Raymond on Instagram , Twitter and Facebook . Recipe © Raymond Blanc . from Great British Chefs Recipes https://ift.tt/2Afq3zv via IFTTT

Sweet, delicate crab goes so well with fresh, citrusy flavours – something this delightful salad from Raymond Blanc showcases perfectly. Ideal for serving during spring and autumn, it's a showstopping starter which will put your culinary prowess to the test! Check out our guides for preparing crab and segmenting grapefruit if you need to brush up on your skills. 'Way back in 1977 I started to play with flavours from elsewhere, and one of my first dishes was a crab and avocado salad with grapefruit and ginger. I remember it very well; the flavours were warm and spicy, while the sweetness of the crab was nicely complemented by the bitterness of the grapefruit and the spiciness of the ginger. But it was also the ugliest dish I have ever made as the salad was finished off with a ball of avocado topped with a slice of black olive – it looked like a monstrous black and green eye. Many better versions followed featuring mango and grapefruit. That is the way dishes progress, to al...