Sometimes you want a quick-fix dessert that’s simple to make and ready in minutes – Christmas is not one of those times. Here, Le Cordon Bleu presents a recipe for a real festive showstopper, a cherry-infused, chocolate-slathered yule log for the serious show-off chef.
For the first of our Kenwood Masterclasses, we visited Swinton Cookery School in North Yorkshire, where chef Kevin Hughes had a foolproof – and fabulous – recipe for a gloriously gooey pud…
In June, NCSG kicked off Restaurant Recipes – a new series of hands-on culinary events featuring some of the most acclaimed and accomplished chefs in the UK today. Up first, the Ivy’s kitchen legend Gary Lee took over Waitrose Cookery School to show us how to make a three-course feast worthy of the Soho icon – including this knockout linseed and dukkah roast poussin.
Nothing says Easter like a beautifully cooked lamb dish – L’Atelier des Chefs London shares the secrets of a show-stopping rack-of-lamb packed with Provençal flavour.