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Dish of the Day: Cantillon Brewery… a victory for tradition, Dish of the Day

Dish of the Day: Cantillon Brewery… a victory for tradition

It’s impossible to escape the sense of history when you visit the Cantillon brewery. From the moment you walk through the doors three generations of the Cantillon family stare down at you from their sepia photos on the wall.

By | Dish of the Day | Tuesday, 19 November 2013 at 6:00 am

Dish of the Day: Acorn pie – a classic pudding of Extremadura, Dish of the Day

Dish of the Day: Acorn pie – a classic pudding of Extremadura

November brings a hundred parts of the pig to the pig-heavy cuisine of Extremadura in Spain. Take the slow train from Madrid at 10:18 am and, shortly after two, you’ll be on the tawny expanse of grassland beyond Cáceres, where even every electricity pylon supports a storks’ nest. Not a single house is to be seen for the next hour.

By | Dish of the Day | Friday, 8 November 2013 at 5:43 pm

Dish of the Day: Brunch Hash with Spicy Extras, Dish of the Day

Dish of the Day: Brunch Hash with Spicy Extras

This brunch dish is undeniably moreish and exactly what’s needed when you’re struggling out of bed late on a Sunday. If you’re in need of carbs this has to be one of the best ways to indulge in them.

By | Dish of the Day | Wednesday, 6 November 2013 at 5:05 pm

Dish of the Day: The northern italian classic of bagna cauda, Dish of the Day

Dish of the Day: The northern italian classic of bagna cauda

Warming up in front of a fire, with ox cheeks braising slowly and parsnips roasting in the oven, a big glass of Chianti and a decent movie, that’s a good day right there.

By | Dish of the Day | Monday, 4 November 2013 at 5:29 pm

Dish of the day: How to… Batch your drinks, Dish of the Day

Dish of the day: How to… Batch your drinks

It might not sound very glam but trust us, batching drinks is what all the cool kids will be doing this summer. It makes perfect sense.

By | Dish of the Day | Thursday, 25 April 2013 at 12:00 pm

Dish of the day: Molecular cooking, Dish of the Day

Dish of the day: Molecular cooking

For years now chefs have been making bubbles and balls, hot jellies, everlasting foams and all sorts of magical things using various powders and gels

By | Dish of the Day | Monday, 22 April 2013 at 12:00 pm

Dish of the day: Mulled wine granita, Dish of the Day

Dish of the day: Mulled wine granita

The culinary equivalent of all those people sitting in the park in the early Spring sun with their beanie and scarves on, this granita allows you to dip your toe into Summer while keeping on firmly British footing.

By | Dish of the Day, Notebook | Friday, 19 April 2013 at 12:12 pm

Dish of the Day: What makes a great chef?, Dish of the Day

Dish of the Day: What makes a great chef?

Take two culinary greats, Thomas Keller and Ferguson Henderson. One does magic with oysters and caviar and the other creates miracles with pig spleens. Now, who’s the more admirable chef

By | Dish of the Day | Monday, 4 March 2013 at 1:16 pm

Dish of the day: The Cocktail Lovers, Dish of the Day

Dish of the day: The Cocktail Lovers

How difficult can it be to shake a cocktail? Surely all you have to do is jiggle it around a bit?

By | Dish of the Day | Thursday, 28 February 2013 at 12:07 pm

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