Recipes by Tag: Heston-blumenthal
Leisurely browsing 1 to 10 of 69 damn good recipes
Vegetarian recipe special: the chefs (part one)
Fabulous meat-free recipes, from Jamie Oliver's aubergine tabbouleh to Heston Blumenthal's garden salad
Submitted by TheGuardian about 1 year, 6 months ago
Christmas past and present
Sixteenth-century sausages and powdered goose. Well, what else did you expect?
Submitted by TheGuardian about 3 years, 1 month ago
Inspirational menu: The Fat Duck
Head chef Heston Blumenthal's entry for our summer food competition. Click here to vote
Submitted by TheGuardian about 3 years, 6 months ago
With friends like these...
Scientist Susan Greenfield gets Rick Stein and Heston Blumenthal to cook her lunch. By Chloe Diski
Submitted by TheGuardian about 6 years, 8 months ago
The appliance of science
Quaking pudding revisited
Submitted by TheGuardian about 6 years, 9 months ago
Net gains
With some stocks at an all-time low and worries about farming on the increase, fish is now a rather tricky ingredient. The good news, says Heston Blumenthal, is that we're slowly rediscovering species that we've ignored for too long
Submitted by TheGuardian about 8 years, 1 month ago
Golden globe
If there's one fruit that epitomises winter, it's the orange. In looks, it adds a touch of much-needed brightness to cold, grey days. And in flavour, says Heston Blumenthal, it brings a freshness and sparkle to all manner of dishes
Submitted by TheGuardian about 8 years, 1 month ago
Chill out
Why is it that, when the first spring and summer vegetables hit the shelves, professional and domestic cooks alike rejoice, yet when the winter crop arrives there's no such fanfare? Heston Blumenthal sets the record straight
Submitted by TheGuardian about 8 years, 2 months ago
The great all rounder
Couscous, the staple of north African cookery, is one of those wonderful ingredients that seems to have no end of uses - and it works equally well in savoury and sweet dishes. No wonder Heston Blumenthal loves it so much
Submitted by TheGuardian about 8 years, 2 months ago
Shell shock
We're never equivocal about snails as a foodstuff: they're either a gastronomic delight or vile and rubbery. But the bad press has more to do with our preconceptions than with what they actually taste like, says Heston Blumenthal
Submitted by TheGuardian about 8 years, 3 months ago
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