Delicious Desserts
It’s been a bit, er, rainy of late but the weather men are promising more sunshine by the weekend. With that in mind, here’s how to make a classic dessert and a frozen cocktail. CHEF TONY SAYS: Neither of these are...
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Bursting at the seams at Browns
It’s 40 years since Browns Bar & Brasserie opened a single eatery in Brighton. Today there are 28 across the country, with the newest addition in Liverpool. Londoners in particular are familiar with Browns, especially...
Read MoreChef Tony takes a walk on the Wild(bloods) side
CHEF TONY SAYS: With this recipe it’s worth knowing a good butcher. When I say good I don’t mean the one that gives the best price, I mean the one who knows his stuff. A lot of butchers nowadays buy boxed meat and...
Read MoreMmm, 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 rolled...
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 growing...
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