Recipe of the month - CB Sushi's crab cake sliders Chloe Goldenberg, 24 year-old CEO of vegan-friendly catering service CB Sushi, shares her unique recipe for crab cake sliders. CHLOE SAYS: “I LOVE TO TAKE a classic concept and ‘veganise’ it to the point where you would struggle to tell the difference. “This ... Read More...
Recipe
Recipe of the month - Dash restaurant's KO Pork Belly Lee Evans, executive chef at Victoria Street’s Dash restaurant, shares his recipe KO Pork Belly - a "proper hearty" winter dish. INGREDIENTS Three slices of pork belly (180g) Spiced pear puree Fava bean dashi Pickled radish (washed & thickly sliced) Chinese cabbage ... Read More...
Recipe of the month - East River's Reuben Benedict bagel George Bennett, head chef at Allerton Road’s East River, shares his recipe for the restaurant-bar’s signature Reuben Benedict bagel – inspired by New York’s famous delis. INGREDIENTS 200g salt beef One bagel 50g Swiss cheese Hollandaise sauce American mustard Two poached eggs ... Read More...
Geleshan Chicken: Authentic Chinese recipe by Jin Restaurant, Liverpool The party season is upon us! Whether you’re hoping to cook up something different for your Christmas and New Year gatherings or you’re already looking ahead to Chinese New Year, we bring you a recipe fit for a celebratory feast. Recipe by Kwok Cheung Impress ... Read More...
Festive recipe: 'The Spicing on the Cake' - Christmas pudding with a twist by Maray By Jon Kelly Maray has become a firm favourite on Liverpool’s food and drink scene with its eateries on Bold Street and Allerton Road. Fresh from a mention in the 2019 Good Food Guide, the restaurant’s Allerton head ... Read More...
Festive recipe: How to cook the perfect turkey By Ellis Barrie From competing in the BBC’s 2018 ‘Great British Menu’ series to announcing a new Barrie Bros restaurant for Royal Albert Dock in 2019, it’s been a busy time for Liverpool’s own Ellis Barrie. The chef, who also runs Anglesey’s Marram Grass ... Read More...
Festive Recipe: Seared king scallop with black pudding and romanesco cous cous By Paul Askew Aside from being chef patron of critically acclaimed restaurant The Art School, award-winning Paul Askew has released a book - ‘Onwards and Upwards’ - and shared his culinary expertise on TV shows including ‘Celebrity Masterchef’. Now he’s passing on winter ... Read More...