Tim Allen’s winter salad at the Michelin-starred Launceston Place restaurant in London takes advantage of the fantastic choice brought by the growing popularity of vegetables in British restaurants and the imaginative application of techniques. Michael Raffael reports
First, make the doughnuts. Mix the flour, water, egg, caster sugar, yeast and salt to a dough for five minutes. Add 45g soft butter and beat in for three minutes. Shape into 20g balls and allow to prove on strips of greased silicone paper. Prove for 60 to 90 minutes.
A daube is the ultimate in slow-cooking – a meat stew requiring several days of prep to produce a rich, lingering flavour. At Brasserie Chavot, chef Eric Chavot’s daube à la Provençale takes about four days. Michael Raffael examines the process
Nick House, the entrepreneur behind London nightspots Mahiki and Whisky Mist has teamed up with model Kelly Brook to launch Steam & Rye, opening in November in the City of London.
Several restaurants in this year’s Michelin Guide have managed to retain their stars amid significant staff changes.
To accompany his BBC2 TV series Tom Kerridge’s Proper Pub Food, the two-Michelin-starred chef has written a book revealing his secrets for making food ‘truly amazing’. Among the 100 recipes are perfected dishes from his childhood as well as those served at his pub, the Hand & Flowers, in Marlow. In this extract, we feature three of the best. Images by Cristian Barnett