Good Food - Neil Perry

Neil Perry

Chef and Good Weekend columnist

Neil Perry's easy barbecued lamb cutlets

Neil Perry's barbecued lamb cutlets with salsa.

Neil Perry serves up lamb cutlets with salsa, and cucumber and ginger soup.

Cook | Neil Perry | Sat Feb 15 04:00:01 EST 2014

Braised squid with spaghetti

Braised squid with spaghetti.

Any type of pasta will work for the squid dish - I also love using risoni. Baby octopus is a treat in place of the squid.

Cook | Neil Perry | Tue Feb 11 13:39:13 EST 2014

Barbecued chicken breast with sauce vierge and potato puree

Barbecued chicken breast with sauce vierge and potato puree.

At your next evening barbecue, let tomato, fresh garden herbs and velvety potato take chicken to a new taste dimension.

Cook | Neil Perry | Tue Feb 11 13:38:35 EST 2014

Twilight barbecue: chicken breast with sauce vierge

Barbecued chicken breast with sauce vierge and potato puree.

At your next evening barbecue, let tomato, fresh garden herbs and velvety potato take chicken to a new taste dimension.

Cook | Neil Perry | Sat Feb 08 04:00:01 EST 2014

Raspberry and mascarpone cake

Raspberry and mascarpone cake.

You can make this delicate cake with strawberries, or use a colourful mix of available berries. You will need to prepare the day before serving.

Cook | Neil Perry | Mon Feb 03 12:52:36 EST 2014

Pan-fried salmon with clam sauce

Pan-fried salmon with clam sauce .

Revive your beach holiday memories with this saucy seafood combination that brings a little fire and spice to the table.

Cook | Neil Perry | Mon Feb 03 12:52:39 EST 2014

All at sea: Neil Perry's pan-fried salmon

Raspberry and mascarpone cake.

Revive your beach holiday memories with this saucy seafood combination that brings a little fire and spice to the table.

Cook | Neil Perry | Sat Feb 01 04:00:01 EST 2014

King prawn and sesame-dressed noodles

Noodles.

This is a versatile recipe and you can replace the king prawns with any seafood or meat you like, such as shredded chicken or duck.

Cook | Neil Perry | Tue Jan 28 13:09:55 EST 2014

Make restaurant classics at home

Neil Perry's simple duck curry.

Step away from the takeaway menu and surprise yourself with how easy it is to make these restaurant favourites at home.

Cook | Neil Perry | Sat Jan 25 04:00:01 EST 2014

Mussel, cherry tomato, pea and potato salad

Neil Perry's mussel, cherry tomato, pea and potato salad.

Any seafood works well with this potato salad, especially prawns and scallops.

Cook | Neil Perry | Thu Jan 23 15:25:59 EST 2014

Italian-style steak

Steak, Italian-style.

Bring a little bit of Italy to your next meat dish with this spicy and versatile Mediterranean-inspired sauce.

Cook | Neil Perry | Thu Jan 23 15:14:47 EST 2014

Neil Perry's Italian-style steak

Steak, Italian-style.

Bring a little bit of Italy to your next meat dish with this spicy and versatile Mediterranean-inspired sauce.

Cook | Neil Perry | Sat Jan 18 04:00:01 EST 2014

Spicy hot beef and tofu

Spicy hot beef and tofu.

If you like a bit more texture, the beef is great with firm tofu, either sliced into thin large pieces or small squares. You can also replace the beef with minced pork, chicken, duck or even quail.

Cook | Neil Perry | Tue Jan 14 15:38:37 EST 2014

Crispy Chinese-style chicken legs

Crispy Chinese-style chicken legs.

These chicken legs are a little sweet - a nice counterbalance to the tofu - but if you like things hot, add chilli flakes with the garlic.

Cook | Neil Perry | Tue Jan 14 15:32:50 EST 2014

Chicken in crazy water

Chicken in magic water.

This simple Italian-inspired dish is a perfect way to enjoy summer.

Cook | Neil Perry | Tue Jan 14 12:09:25 EST 2014

Spaghetti with prawns, clams and chilli

Spaghetti with prawns, clams and chilli.

This simple Italian-inspired dish is perfect for summer.

Cook | Neil Perry | Tue Jan 14 12:00:11 EST 2014

Lamb with fennel, preserved lemon and olives

Lamb with fennel, preserved lemon and olives.

This lamb braise is best served with couscous or rice. A nice date and orange salad would be a welcome addition.

Cook | Neil Perry | Tue Jan 07 14:36:04 EST 2014

Ouefs a la neige

Oeufs a la neige (meringues in custard).

Oeufs a la neige is French for "eggs in snow". In summer, try serving it with cherries, peaches, plums, nectarines or mangoes.

Cook | Neil Perry | Tue Jan 07 14:35:50 EST 2014

Gratin Dauphionois

Gratin dauphinois.

This is a simple gratin that is very satisfying; make sure you cook it until the potatoes are meltingly tender.

Cook | Neil Perry | Mon Dec 23 15:06:07 EST 2013

Barbecue beef fillet with curry butter

Neil Perry's beef with curry butter.

Compound butters are a great addition to any meal. They can be frozen and then used on roasted, barbecued and sauteed meat or fish. The fillet can be replaced by sirloin, rib eye or even rump.

Cook | Neil Perry | Mon Dec 23 15:06:04 EST 2013