Dish of the Day
Leek Fritter Stack with Colston Bassett are your perfect brunch go-to. Anna Barnett shows you how
This salad is as simple as it gets; takes five minutes to make and no time at all to scoff. It’s a great dish to serve alongside a BBQ or as an appetiser. Anna Barnett explains how
This makes a perfect brunch, lunch or dinner option and if you have leftover new potatoes (like I did when I made this) then it’s a great way to use them up.
The Bloody Mary. It’s practically a meal in a glass (that has the rejuvenating qualities you may be looking for after a large night out). The Reluctant Vegetarian shows you how
Chef Dan Doherty discusses the importance of exercise – and how cycling has woken up his competitive sporting side
Recipes don’t get simpler than this one so as soon as the suns out and you feel like pretending you’re somewhere Mediterranean get cooking this delicious summer salad
Salt in a restaurant? Dan Doherty defends it’s place
Which is more important: service or food? Dan Doherty lays out the reality
10 years ago almost to the day, I graduated from the specialised chefs scholarship, which is run by the academy of culinary arts. It’s a very prestigious course, which is responsible for training some very fine chefs, and, me.
This is a great substantial vegetarian meal, packed full of flavour and easily made meaty if serving up dinner for both vegetarians and carnivores.
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