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Five-spice malt loaf with sweet mascarpone

SERVES 6-8 Ingredients 30g sultanas 70g mixed peel 1 tbsp. malt extract 75g butter, softened 2 eggs, beaten 120g self-raising flour 30g soft brown sugar 1 tsp Chinese five-spice (homemade or store-bought) 1 tbsp. runny honey 75g glace cherries, quartered 80g mascarpone 2 tbsp. icing sugar 2 tsp...  Read More »

Individual cherry and almond clafoutis

SERVES 2 Ingredients 25g plain flour 10g ground almonds 1 egg, beaten 35g caster sugar 135ml whole milk 10g butter, melted, plus extra for greasing 300g fresh cherries 1 tbsp. demerara sugar 2 tsp lemon zest Flaked almonds, to serve Icing sugar, to serve Method Sift the flour...  Read More »

The Pantry

Gorgeous glossy cherries, all jammy and plump with juice, are the little treasures of the fruit bowl. Although there are many different types, flavour wise they fall into two distinct categories: sweet cherries, which can be eaten as is, or the sour-tart variety, such as Morello or Montmorency, which are...  Read More »

Sergio Herman – A Dutch Master

I was so focused on winning Michelin stars; and it was fantastic when I received them! There is a general consensus among chefs that to excel inside the kitchen you need a certain mentality. Coping with long hours in a stressful and heated environment is not for the faint hearted,...  Read More »

Simply the best

When Nick Alvis and Scott Price came up with the concept for the food at Folly by Nick & Scott, the award-winning restaurant that they run in Madinat Jumeirah, they did so with a view to doing something a bit different. Moving away from the now ubiquitous sharing plates concept they instead created...  Read More »

The Pantry

Ah January. A month synonymous with abstinence, thrift and the reigning in of both appetites and budgets after the indulgence of the festive season. This is a time for healthy eating, for turning over a new leaf (while simultaneously consuming plenty of salad leaves) and yet who wants to start the new year...  Read More »

Nick’s chicken curry

SERVES 6-8 Ingredients Curry 2 litres water 8 chicken legs 100ml vegetable oil 1 large onion, finely diced 2 cloves garlic, crushed 1 thumb-size piece ginger, finely chopped 1 tablespoon garam masala 1 tablespoon turmeric 1 tablespoon curry powder 800ml coconut milk 200g crème fraiche ½ bunch...  Read More »