Mmm, Mille-feuille
CHEF TONY SAYS: This week I’m whipping up a mouth-watering and melt-in-the-mouth mille-feuille. White Chocolate and Raspberry Mille-feuille Ingredients 400g white chocolate 600ml double cream 50g icing sugar Ready...
Read MoreAuthor: Chef Tony
Getting down with the kids at DoubleTree
Think of afternoon tea and what comes to mind? White tablecloths? Crustless sandwiches? Sedate surroundings and whispered conversations? Well, forget the stereotypes, the DoubleTree Hotel in Manchester city centre has launched a...
Read MoreHome-grown goodies
CHEF TONY SAYS: The joy of this recipe is that all the vegetables and herbs can be grown in the garden or on your windowsill. I pick the basil direct from the plant in my kitchen and I’ve got all sorts of peppers...
Read MoreA-Foraging We Will Go
Forget BBQs, the true art of eating outdoors is sticking your hand in a nettle bush and eating what you pull out. My introduction to nettles was courtesy of Cracking Good Food, a Manchester-based cookery school and social...
Read MoreLancashire cheese – more than meets the eye
When you think of Lancashire cheese, what comes to mind? Creamy, tasty, crumbly and nowt else? Wrong, there’s tons of other stuff. Consider the blue cheeses, including the award-winning Blacksticks Blue, a creamy,...
Read More
