John Torode
-
RecipeVeal Scaloppine with Egg & Parmesan
I love this and cannot eat enough of it. Dipped in a light batter, the veal is substantial enough to be served alone, with just a little arugula salad alongside.
-
RecipeRice Noodle & Beef Salad with Mint & Peanuts
A real crowd-pleaser, this is an interesting salad because the dressing is used to rehydrate the vermicelli, making them soft and at the same time pumping loads of flavor into…
-
RecipeCarpaccio with Arugula, Lemon & Truffle Oil
The great carpaccio is famously named after the Italian Renaissance painter Vittore Carpaccio, who loved to contrast red and white. Well, that's the story anyway. Many will argue that carpaccio…
-
RecipeSteak Tartare
The great steak tartare can only be made with one cut of beef and that is the tenderloin. If anyone tells you anything different, they are WRONG! Also, the meat…
-
RecipeAunty Mary’s Slow-Cooked Beef Potpie
To make a great potpie, the meat has to be cooked long and slow. You want it to be moist and succulent, so only use beef that has plenty of…
-
RecipeCorned Beef
For a classic St. Patrick's Day dinner, serve the corned beef with mashed potatoes and buttered cabbage. The thickness of your cut of beef will determine how long it needs…
