We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.
No gluten? No worries. No deliciousness was sacrificed in the making of these gluten-free sweets.
There's so much flavour in these crisp pancakes, you'll find it hard not to go back for more. We've made two whoppers here, but it's easy to divide the mixture into a few smaller pancakes. To invert the pancake, once you've slid it onto a plate, place another plate on top of the pancake, invert it onto the second plate and slide it back into the frying pan.
"This is a great dish to organise ahead of time," says Josh Niland. "Start the brioche a day ahead to prove the dough. The cooked brioche can be stored in the refrigerator for a week or frozen. The ocean trout will keep refrigerated for up to a week." Start this recipe three days ahead to cure the fish.
Go wholegrain with brown rice in a bibimbap-inspired bowl of seaweed, amaranth and pickled shiitake mushrooms, serve it with Chinese roast duck, or simply fry it up Southern-style.
Khao soi traditionally uses meat cooked on the bone, but for this quicker version, we've opted for smaller pieces of chicken thigh fillet; we've also taken a shortcut and used ground spices instead of pounding our own - just be sure they're fresh for the best flavour. If you want to take the longer approach, use chicken Marylands cut through the joint, and simmer them slowly and gently until the meat is falling from the bone. Khao soi is all about the combination of tender boiled noodles and the crunch of the fried noodles that are scattered on top - it's textural bliss.
A jewel-like jelly made from seasonal fruit is a thing of beauty. We've made a large fluted ring version, but if the idea of turning the jelly out worries you, set it in a large glass bowl instead. It needs less gelatine if you do it this way, so reduce the quantity by a leaf or two. Caramelised apricots would make a lovely addition if the fancy takes you. Begin this recipe a day ahead to let the jelly set.
From rich red wine rabbit and mushroom pies to pappardelle with braised hare, paella and more, here are twelve rabbit recipes for your Easter spread.
"There are few other dishes that come with so much expectation and nostalgia. It's so important at Saint Peter that the fish and chips gets put on a pedestal as a dish of importance and luxury," says Josh Niland. "Gone are the days of having wishy-washy defrosted white fish in limp pale batter and frozen chips. The key to fantastic fish and chips is obviously a great fish that's suited to coating in a batter and deep-frying. Fresh pink ling is a perfect fish for battering - it's robust, has a dense compact flesh with little sinew, good amount of fat, sweet-tasting flesh, few pin bones and can be readily found. The batter is also hugely important. Having worked with Heston Blumenthal as a stagiaire, I got to see his fish and chips and was blown away by the logic of using vodka in a batter. It makes sense - more alcohol content means it burns away faster, resulting in a very crisp and delicious batter. Fish and chips would be incomplete without a good tartare sauce; our tartare, made with yoghurt instead of mayonnaise, is a much cleaner, lighter sauce." Start this recipe a day ahead to soak the chips.