This baked shortcake is a very simple, delicious dessert that's perfect with just about any fruit you like.
Cook | Neil Perry | Mon Aug 03 12:40:16 EST 2015
Uncork the rose, hang up the Cezannes, put on the Piaf and declare that, for this evening, your Provencal bistro is open. I like this main dish served with either soft polenta or potato puree.
Cook | Neil Perry | Mon Aug 03 12:17:44 EST 2015
The flavours in this salad are so vibrant they'll disarm anyone! It works beautifully with just about any seafood; use tinned tuna if you want to make it really simple but be sure it is a brand that...
Cook | Neil Perry | Fri Jul 31 08:40:55 EST 2015
Traditionally, Italians never serve seafood pastas with parmesan cheese, but I love the subtle saltiness it adds to this dish. If you prefer, use cubes of seared fresh tuna instead of prawns - magic.
Cook | Neil Perry | Mon Jul 27 12:35:52 EST 2015
This dish make the perfect side to a salmon main as the slight bitterness with the whole buttery lemon thing going on is perfect with the rich oiliness of the fish.
Cook | Neil Perry | Wed Jul 22 12:13:21 EST 2015
Flavoured breadcrumb crusts are a really nice way to add texture and flavour to fish, as well as to keep it moist.
Cook | Neil Perry | Wed Jul 22 12:06:43 EST 2015
Slow and steady wins for taste, texture and aroma and these slow-braised beef cheeks are deliciously rich.
Cook | Neil Perry | Mon Jul 20 10:41:52 EST 2015
This whole-roasted cauliflower certainly has "wow" factor. For the faint-hearted though, it can be broken up, boiled and the dressing poured over. Also, try the dressing poured over broccoli or beans.
Cook | Neil Perry | Mon Jul 20 10:41:46 EST 2015
This soup has real Mexican kick thanks to the ancho chillies. Along with the soup as a starter, a great Mexican-themed lunch would be fish or chicken with adobe served with avocado, shredded cabbage...
Cook | Neil Perry | Mon Jul 13 09:03:30 EST 2015
Ancho chillies spice up this blue-eye dish while a dash of citrus adds further punch to the Mexican flavours.
Cook | Neil Perry | Mon Jul 13 07:14:11 EST 2015
A warm Tuscan summer might seem a long way away, but you can drum up a little Italian getaway around dinnertime. This dish is fabulous served with mashed potato or even a potato salad.
Cook | Neil Perry | Wed Jul 08 11:42:47 EST 2015
Serve Italian crostata for a dainty morning tea, or dress these treats up for a fitting end to a dinner party by adding cream or ice-cream. For the crostata, apple is a good substitute for pear.
Cook | Neil Perry | Wed Jul 08 11:37:23 EST 2015
Some spices work harder than others, sharing their charms across main course and dessert. Here, ginger takes the cake.
Cook | Neil Perry | Wed Jul 01 17:03:46 EST 2015
You can use any part of the chicken - breast, thigh or drumstick, but I think the thighs have the best flavour. For best results, marinate overnight before cooking.
Cook | Neil Perry | Mon Jun 29 10:13:22 EST 2015
Roast lamb racks are great and this one is so easy - once your butcher has boned it, all the tough work is done. The stuffing makes it super tasty and it's easy to carve with no bone.
Cook | Neil Perry | Mon Jun 22 14:06:50 EST 2015
This dish make a great side for a big lamb roast. With the peas, to be honest, it's easier to use frozen baby peas and they will usually be sweeter.
Cook | Neil Perry | Mon Jun 22 14:06:54 EST 2015
Sweet and smoky paprika gives a spicy kick to a one-pan wonder. Grill some sourdough, rub with garlic and drizzle with olive oil for the perfect accompaniment to the mussel sauce.
Cook | Neil Perry | Mon Jun 22 09:19:09 EST 2015
This warm salad traces its pedigree to the Middle East. As well as labna - a thick, cheese-like yoghurt - soft cheeses such as ricotta work well in the salad.
Cook | Neil Perry | Mon Jun 22 09:18:56 EST 2015
This simple and crunchy salad, utilising autumn / winter produce, makes a great side for savoury tarts and pies.
Cook | Neil Perry | Mon Jun 15 09:12:14 EST 2015
Savoury tarts are the ulitmate meal solution; simple, tasty crowd-pleasers that can be served up at any time of day.
Cook | Neil Perry | Mon Jun 15 09:10:43 EST 2015