Good Food - Neil Perry
This fragrant, zesty cake is great served with lightly whipped cream and a dusting of icing sugar.
Cook | Neil Perry | Mon Jul 28 12:53:23 EST 2014
This thick and creamy soup uses Middle Eastern spices and flavours to provide a wonderful antidote to winter's chill.
Cook | Neil Perry | Mon Jul 28 07:45:24 EST 2014
This tart is delicious with creme anglaise, or with a rich vanilla ice-cream. If you prefer individual tarts, use mini tart shells instead of one large one.
Cook | Neil Perry | Mon Jul 21 09:05:39 EST 2014
A rustic French classic, coq au vin (chicken with wine) is easy to make - but, like all good things, it does take a little time.
Cook | Neil Perry | Mon Jul 21 09:04:26 EST 2014
Paired with fish this dish makes for a really simple and lovely lunch or dinner; they can both be cooked on top of the stove and are easy to keep an eye on.
Cook | Neil Perry | Wed Jul 16 12:16:12 EST 2014
This makes for a really simple and lovely lunch. The oiliness of the ocean trout and the bacon are perfect together and something of a French classic.
Cook | Neil Perry | Wed Jul 16 12:15:19 EST 2014
Batten down the hatches in the galley and warm the cockles of your crew's hearts with a serving of this hearty snapper pie. Snapper not to your liking? Salmon, ocean trout or prawns also work nicely.
Cook | Neil Perry | Mon Jul 14 10:56:54 EST 2014
Warm the cockles of your heart with a bowl of this hearty, chunky soup served with garlicky grilled sourdough.
Cook | Neil Perry | Mon Jul 14 07:40:17 EST 2014
When dishing up a banquet-stye meal, make sure you serve dishes with contrasting texture and colour to maximise the vibrancy of the meal.
Cook | Neil Perry | Mon Jul 07 10:02:10 EST 2014
A celebratory feast in these time-poor days calls for a fuss-free banquet with spice, texture, colour and vibrancy on the palate (and on the plate).
Cook | Neil Perry | Mon Jul 07 09:16:29 EST 2014
A fuss-free banquet with spice, texture, colour and vibrancy on the palate (and plate).
Cook | Neil Perry | Sat Jul 05 03:00:01 EST 2014
This spicy dish makes a great main meal along with other African-inspired morsels. You can replace the quail with chicken - just grill four breasts, being careful not to overcook them.
Cook | Neil Perry | Wed Jul 02 09:17:28 EST 2014
Warm up your sense of adventure with this leisurely vegetable stew using a classic North African spice mix. For non-vegetarians, you can add sauteed chicken or lamb dice.
Cook | Neil Perry | Wed Jul 02 09:17:50 EST 2014
Warm up your sense of adventure with a quick grill or leisurely vegetable stew using classic North African spice mixtures.
Cook | Neil Perry | Sat Jun 28 03:00:01 EST 2014
To moderate the spiciness of the prawns you can take out the fresh chilli but leave the chilli bean sauce in, as it adds a lot of flavour.
Cook | Neil Perry | Mon Jun 23 13:55:21 EST 2014
An exotic bouquet of sense-sating spices brings this dish to life in an overnight marinade. This recipe also works with oxtail; likewise pork shoulder or chicken thigh with the bone in.
Cook | Neil Perry | Mon Jun 23 13:50:02 EST 2014
Cook it slow or wok it up fast - either way, an exotic bouquet of spices will bring these dishes to life.
Cook | Neil Perry | Sat Jun 21 03:00:01 EST 2014
With the arrival of winter, it's time to heat up the hearth and make a baking date with a golden shepherd's pie. You can make this pie with beef instead of lamb, just cook it a little longer.
Cook | Neil Perry | Wed Jun 18 11:29:25 EST 2014
If you don't want to peel the broad beans twice and they are small and tender, don't bother; they will still be great in this salad. Green peas make a great substitute.
Cook | Neil Perry | Wed Jun 18 09:45:45 EST 2014
This lovely little Moroccan-inspired combination needs nothing more than a bowl of cous cous or perhaps some rice on the side.
Cook | Neil Perry | Wed Jun 18 09:18:18 EST 2014