Glasswells

Food & Drink

The Next Loaf – June 24

The Next Loaf – June 24

ISSUE NO: 162I’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 fast...

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Truffle Ramen | Chinese Steamed Ravioli

Truffle Ramen | Chinese Steamed Ravioli

Issue: 162Truffle Ramen Serves 4• 300g pork loins, sliced • 5g salt • 10ml sesame oil • 20g fresh ginger • 1 spring onion • 100ml sake • 100ml soy sauce • 20g sugar • 100ml water• 4 eggs • 200ml water • 50ml soy • 50ml mirin• 50ml sesame oil •1 garlic clove, peeled...

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Truffle Pinsa & Figs

Truffle Pinsa & Figs

ISSUE No.162Ingredients: 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 truffle honeyMethod: Roll the...

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Pan Fried Sole & Prawns

Pan Fried Sole & Prawns

ISSUE No.161Serve 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 Dover Sole has a lovely, sweet...

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Glasswells
Shellfish in White Wine

Shellfish in White Wine

ISSUE No.161An 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 loaf of crusty bread to...

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Slow Cooked Barbacoa Beef

Slow Cooked Barbacoa Beef

Slow Cooked Barbacoa Beef  - by Alice Talbot  www.artscraftkitchen.co.ukISSUE NO: 161INGREDIENTS • 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 garlic...

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Pan Fried Prawns

Pan Fried Prawns

ISSUE No.161Devour this taste of the Mediterranean. So simple yet full of flavour, it’s an exquisite side or starter. Keep the shells on the prawns while cooking to protect the delicate flesh. Serve with plenty of crusty bread to soak up the sauce. This dish is only as...

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Spanish Style Clams

Spanish Style Clams

ISSUE No.161Clams, sherry and chorizo come together in this tasteful Spanish classic. The dish is a feast for the eyes yet deceptively easy to make. Enjoy every bite al fresco on a warm summer’s day. Serve with roughly torn crusty bread to dunk in the rich, oily...

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