Ray Mcvinnie - Peppered steak with red wine jus & escalivada

The escalivada is a traditional Catalan first course – I included this recipe in a feature on Catalan food in issue 105. It consists of roasted or, better still, barbecued eggplant and capsicums with sherry vinegar, garlic and extra virgin olive oil, but it’s one of those recipes that is more than the sum of its simple parts. Be sure to save the juices from the vegetables as they give this dish its great flavour. Although untraditional, it makes a perfect accompaniment to a robust meal such as peppered steak and red wine jus.

Peppered steak with red wine jus & escalivada

Eescalivada from issue 105

Kathy Snowball - Chargrilled chicken with lemon couscous & black olive salsa

This dish is based on a recipe I developed as part of a Middle Eastern dinner party for issue 106. The original recipe used quail and had a creamy black olive sauce – I have made it a little more accessible by using chicken thigh fillets with a black olive salsa. I love the simplicity of the dish, as well as its punchy fresh flavours.


Chargrilled chicken with lemon couscous & black olive salsa
Chargrilled quail from issue 106

Fiona Smith - Indian spiced chicken with coconut rice

One of my all-time favourite recipes is the sticky rice with Sichuan spiced chicken from issue 135. It’s easy to make and all the flavours from the chicken juices run through the rice while it’s steaming. Here I have adapted it using Indian flavours, resulting in lovely coconut rice.



Indian spiced chicken with coconut rice
Sticky rice with Sichuan spiced chicken from issue 135

Ginny Grant - Kahawai confit with sweet & sour spring onions & watercress

The confit method is often associated with winter food, but oil-poached seafood is delicious at any time of year. I love the way the spices and aromatics meld together and also enjoy the fact that if I have some prepared in the fridge, there is always a quick lunch on hand. This dish is based on a tuna confit I cooked in issue 124. While it may seem wasteful to cook in olive oil, you won’t use a ridiculous amount if you use a baking dish that only just accommodates the kahawai. The oil can also be reused. Strain it then store in the fridge. If making the kahawai in advance, bring to room temperature before serving.

Kahawai confit with sweet & sour spring onions & watercress
Tuna confit from issue 124

Celia Harvey - Chocolate chestnut fondant pots

Chestnuts are often used in savoury recipes, but they’re also good in desserts, as in the souffles I made in issue 146. Everyone loves a fondant – chestnuts add a sophisticated twist.

Chocolate chestnut fondant pots
Chestnut souffle from issue 146