The authors simply suggest 1/2 a red onion and since onion sizes vary and the flavours in my dish seemed quite balanced I thought the quantity I used was worth mentioning. And we really liked the cooking method; you end up with a smoky, grilled chicken, and pan drippings for a sauce. First, they tell me, making your own labneh – a strained yoghurt with the consistency of soft cheese, used in Middle Eastern cooking – is both easy and a “revelation” (using Greek yoghurt and cream cheese avoids the need for straining). Cooked the carrots just until still a little crunchy and not until tender as instructed, just my personal preference.

I’m so happy to have discovered this at the beginning of the summer months as it will undoubtedly become a bbq staple here. I love the Anya von Bremzen potato soup with almonds from “The New Spanish Table” so was intrigued by the addition of almonds at the end. Prep is super-simple and quick though the authors do suggest that the fish marinade in the fridge for 1 – 2 hours.In my case I had pork chops vs the lamb but I was keen to see how the flavours of the marinade came through so I felt a milder tasting meat was a good option. Richard, baker, author and owner of The Bertinet Kitchen cookery school in Bath, says, ‘Poilâne’s descriptions of the history and work in his bakery has always reminded me of how I felt when I started baking, and provided me with inspiration along the way. In the end, they measure themselves only by their own standards, in the restaurant as well as when it comes to writing: “Within the first two years of Moro opening, we were approached to sell the brand. It felt like I added lots of peppery ingredients (2 bell peppers and smoked paprika) but the final flavors were well-balanced.

They’re very juicy and flavourful but I get a bit bored so for me, I like the option of dunking the occasional piece. Australian chef and restaurateur Peter Gilmore shares signature recipes from his Sydney kitchen, and outlines his philosophy for natural ingredients and organic presentation. I made the marinade before work this morning and its aroma was so enticing I was thinking about these all day today. With a lovely piece of wild salmon on the menu for tonight, I was delighted to find this recipe for a Spanish marinade. I can imagine how terrific this would be w wings as well and when I prepare that way, I’m going to add some chili flakes to the marinade as we like our wings spicy and I think the tahini would be a wonderful foil for the heat.It gets very hard when chilled, and is then grated into a tart pan and is pressed around to make the shell. I will definitely be repeating my simplified version of this dish, I could see it going well with many kinds of Indian/Middle Eastern flavors and was very easy. Cooked the potatoes and tomatoes at the same time as getting the fish marinating in the sauce, so when it was time for dinner it all went very quickly. My mate Graham lent this book to me before going away on two weeks leave, and just before Maddy’s birthday. There have been several editions since 2001, including volumes on patisserie and Mediterranean cooking.

While the fish looked lovely when it came out of the oven and the fish itself tasted good, there was very little flavour at all from the marinade. I was catching a plane early the following morning and was yet to pack a single thing so time was very much of the essence and I needed a meal that would come together quickly and easily. Have used mostly mint, not coriander, as it's what I have a pot of outside my door, and the flavor is fabulous. A French encyclopaedia of ingredients, cooking styles, regional produce maps, wines of the world and appliances.

Post-pandemic, it was difficult to get things fully up and running again; restaurants are about momentum. Thomasina Miers, BBC 2005 MasterChef winner and founder of the Wahaca restaurant chain, says, ‘I go back time and again to this cookbook – it was the first Spanish and Middle Eastern book of its time and made it possible for so many others to follow in its footsteps. Refrigerate and leave to soak, generally for 24-48 hours depending on the cure, thickness of the cut and recipe, changing the water three to four times. Rosemary Shrager, author and owner of The Cookery School in Kent, says, ‘This book is so dear to me – it was the beginning of my culinary education.