Radicchio is one of my favourite vegetables. It has a bittersweet flavour and a texture that’s crisp when raw but almost meaty when it’s cooked.
These breakfast muffins for a crowd feature a silky egg slab and sticky bacon.
Petits pois à la française is one of my favourite dishes at the moment. Thick bacon is fried and the rendered fat used to brown and braise lettuce,onions and peas.
Katrina Meynink turns the classic summer antipasto into more of a salad situation.
This honey and paprika glaze is a perfect match for ham.
This year’s menu includes a game-changing brined turkey breast,my signature glazed ham and a classic trifle.
Maple syrup,plus Nagi’s two tricks,will help you achieve even caramelisation on your ham.
All hail the caesar salad,a dish that’s still winning friends 100 years after its invention.
This combination of brittle,salty baskets,crisp prosciutto and creamy filling is to-die-for. I could eat a thousand of them.
A quick supermarket deli aisle raid,two minutes of prep,throw the ingredients in the dish,then let it do its thing in the oven. Done.