The Next Loaf – June 24

The Next Loaf – June 24

ISSUE NO: 162 I’m Rebecca Bishop of The Next Loaf Baking School in Wenhaston, Suffolk. I teach fun, informative and hands-on baking classes that’ll leave you feeling inspired and eager to get back to your own kitchen to practise what you’ve learnt!  With Christmas...
Truffle Ramen | Chinese Steamed Ravioli

Truffle Ramen | Chinese Steamed Ravioli

Issue: 162 Truffle Ramen Serves 4 For the meat • 300g pork loins, sliced • 5g salt • 10ml sesame oil • 20g fresh ginger • 1 spring onion • 100ml sake • 100ml soy sauce • 20g sugar • 100ml water For the marinated eggs • 4 eggs • 200ml water • 50ml soy • 50ml mirin For...
Truffle Pinsa & Figs

Truffle Pinsa & Figs

ISSUE No.162 Truffle Pinsa & Figs Ingredients: Serves 4 For the dough:  • Pizza dough • Extra virgin olive oil to taste • 12 fresh figs • 100g sweet gorgonzola • 16 pecans • 10g ground coffee • Microgreens • Flakes of black salt to taste • 80g black...
Pan Fried Sole & Prawns

Pan Fried Sole & Prawns

ISSUE No.161 Pan Fried Sole & Prawns Serve something truly special with one of the most prized fish from British waters. We’ve teamed up with seafood specialists Wright Brothers to create this wonderful take on the Dover Sole. Best cooked whole on the bone, the...
Shellfish in White Wine

Shellfish in White Wine

ISSUE No.161 Shellfish in White Wine An impressive one-pan dish to enjoy outdoors in the sunshine, this is a twist on the classic ‘moules mariniere’. Perfect for seafood lovers, it’s full of fresh flavour with extra crisp and salty hints from the samphire. Pair with a...
Slow Cooked Barbacoa Beef

Slow Cooked Barbacoa Beef

Slow Cooked Barbacoa Beef  – by Alice Talbot  www.artscraftkitchen.co.uk ISSUE NO: 161 INGREDIENTS • 1.5kg Beef Brisket • 2 Tbsp olive oil • 2 Tbsp red wine vinegar • 1 1/2 Tbsp salt • Fresh cracked pepper • 3 tsp dried parsley • 2 tsp dried basil • 2 tsp...