There's no guesswork with the timing and no slaving over a hot oven with this simple turkey roast. It's a traditional turkey Christmas lunch with stuffing, but there's no gravy and it uses the best...
Christmas Feasts,Cook | Neil Perry | Mon Dec 01 14:36:49 EST 2014
Take a culinary journey to Spain with delicious in-season asparagus served tapas-style. Alteratively, instead of using olives and almonds in this dish, you can use preserved anchovies or fried capers.
Cook | Neil Perry | Mon Dec 01 08:47:32 EST 2014
Give tuna steak a Spanish spin with a dash of oloroso sherry. You can replace the tuna with swordfish or even diced chicken.
Cook | Neil Perry | Mon Dec 01 07:38:28 EST 2014
The trick to roasting potatoes is to boil them first so they become super crisp outside and fluffy inside. I like to cook them in duck fat as it gives a really great flavour.
Christmas Feasts,Cook | Neil Perry | Tue Nov 25 10:43:37 EST 2014
This is my favourite way to serve fish. It's perfect for whiting and sole, but fish like snapper, bream, blue-eye trevalla and coral trout are also good.
Cook | Neil Perry | Tue Nov 25 10:23:33 EST 2014
To make the rice soup more substantial, buy half a roast chicken, take the meat off the bone, cut it into chunks and fold through the soup.
Cook | Neil Perry | Mon Nov 24 09:13:50 EST 2014
Quick and easy to make, the piadina - the taco of Italy - houses a sweet or savoury filling with equal dash. Here's how it's done.
Cook | Neil Perry | Mon Nov 24 09:09:20 EST 2014
Here's a fresh, lovely dish perfect for summer entertaining. This seafood salad works with any shellfish - crab, scallops or lobster - or fish with firm white flesh.
Cook | Neil Perry | Mon Nov 17 08:55:57 EST 2014
Once you get the hang of it, these empanadas are easy to make. They're also really tasty with plain tomato sauce, but don't tell anyone we said that.
Cook | Neil Perry | Mon Nov 17 07:45:57 EST 2014
It's hot out there. But relief is on the way in the form of a nice 'n' icy easy-peasy dessert. You can add another dimension to the granita by sprinkling crushed meringue on top.
Cook | Neil Perry | Tue Nov 11 10:47:35 EST 2014
Sichuan pepper heats things up in this classic Chinese-style stir-fry. Add chopped fresh chillies or a spoon of chilli bean paste for extra bite. I also like it with snow peas or baby corn.
Cook | Neil Perry | Mon Nov 10 08:41:02 EST 2014
Spice up your next party with this delicious finger food prawn dish. If the harissa is a bit much for you, just use mayo with some tomato sauce and a big whack of Tabasco.
Cook | Neil Perry | Mon Nov 03 09:42:23 EST 2014
Whether at a party, a picnic or simply snacking at home, this delicious finger food will have you coming back for more.
Cook | Neil Perry | Mon Nov 03 08:19:21 EST 2014
Some spice, some crunch, some creamy sweet yoghurt, berries and syrup: this dessert is so lovely it'd be churlish not to go back for seconds ...
Cook | Neil Perry | Mon Oct 27 10:07:22 EST 2014
Prepare the salad while the lamb cooks and this lovely mediterranean-flavoured dish can be ready in an hour.
Cook | Neil Perry | Mon Oct 27 09:55:07 EST 2014
This smart, substantial salad has a great texture and makes a perfect lunch with its mix of grains and greens. You can use any grains you like: spelt, barley or even boiled white rice.
Cook | Neil Perry | Mon Oct 20 08:37:11 EST 2014
This delectable seasonal take on gnocchi is best-made fresh: it's really fun and you'll love the result. The gnocchi is also great with a simple tomato or cheesy cream sauce.
Cook | Neil Perry | Mon Oct 20 08:37:14 EST 2014
Pomelo (also known as Chinese grapefruit) is the largest member of the citrus family. Its skin is thick and yellow, while its flesh tends to be slightly sweeter than that of grapefruit.
Cook | Neil Perry | Mon Oct 13 09:53:58 EST 2014
Take heady herbs and as much chilli heat as you can handle ... then work them with fresh produce for fine, fast gratification. I sometimes like to add the juice of two limes to the minced pork.
Cook | Neil Perry | Mon Oct 13 08:07:00 EST 2014
You can make the sauce for the chicken dish with red wine for more punch. A knob of butter whisked in at the end makes it even silkier.
Cook | Neil Perry | Sat Oct 04 00:00:00 EST 2014