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The Pantry

To give someone a raspberry is a delicate, poetic, Jane Austen-esque gesture: to blow them one, however, is something else altogether. It seems curious that the fruit has attracted such a vulgar double meaning, but it is true the raspberry induces both delight and distress. The latter, in food...  Read More »

Heinz Beck

Master of gastronomy, three Michelin-starred chef Heinz Beck has firmly established his unique casual fine-dining in Dubai When sitting down with Heinz Beck to discuss his storied culinary career it does not take long to fully appreciate his unrelenting drive and intense work ethic....  Read More »

Pumpkin soup with maple-toasted seeds

SERVES 8 Ingredients 1 x 2kg pumpkin, preferably with blue/grey skin 1 bay leaf 1 sprig of rosemary 125g butter 1 tsp sea salt 250ml milk For the maple-toasted seeds 60g pumpkin seeds 1 tbsp maple syrup ½ tbsp olive oil, plus extra to serve ¼ tsp sea salt Method Peel and quarter...  Read More »

Harissa-glazed aubergine with coconut and peanuts

SERVES 4 Aubergines release a lot of liquid when cooked so it’s important to chargrill the slices until they are really golden. Ingredients 2 aubergines 3 tbsp olive or rapeseed oil 1 tsp flaked sea salt, plus extra 150g dairy-free coconut yoghurt Zest and juice of 1 lime 50g rose harissa (available...  Read More »

Snappy citrus tuna

SERVES 1 Ingredients Juice of ½ lime zest of 1 lime 1 tsp light soy sauce 1 tsp toasted sesame oil 2 tsp olive oil 1 tuna steak To serve 1 red chilli, sliced green salad, cooked vegetables, stir-fried noodles or brown rice Method Mix the lime zest and juice, soy sauce and oils...  Read More »

Seared beef and pomegranate salad

SERVES 2 Ingredients 2 large handfuls mixed salad leaves 4-5 cherry tomatoes, halved 1 x 400g sirloin steak ½ pomegranate For the dressing 2tsp pomegranate molasses 1tbsp extra virgin olive oil ½ garlic clove, finely chopped Method Combine the salad leaves and tomatoes on a...  Read More »

Ginger beef and cavolo nero

SERVES 2 Ingredients olive oil, for frying 2 garlic cloves, finely chopped 5cm ginger, peeled and cut into fine matchsticks 1 x 400g sirloin steak, sliced into thin strips 5-6 long cavolo nero leaves, finely shredded 2tsp light soy sauce 1tsp honey ¼ tsp Chinese five-spice powder To serve cooked...  Read More »

Minted quinoa and feta burgers

SERVES 4-6 Ingredients 250g quinoa 2 eggs, beaten 2tsp dried oregano small bunch mint, finely chopped 1 garlic clove, finely chopped 120g feta cheese, crumbled olive oil, for frying To serve salad leaves burger buns Method Place the quinoa in a saucepan and cover with boiling...  Read More »

Chicken and spinach oven-cooked risotto

SERVES 4 Ingredients 3 tbsp rapeseed oil 8 skinless, boneless chicken thighs 3 banana shallots, halved and thinly sliced 2 cloves garlic, crushed ¼ tsp chilli flakes 4 medium tomatoes, peeled, cut into quarters, seeds squeezed out and each piece halved 200g arborio rice 250ml chicken stock 200g...  Read More »