Henry Harris’ recipe for tarte Vaudoise à la creme
This fantastic tart is a minor miracle invented by a legendary chef, yet it has very few ingredients and an intriguing technique for baking it Often, the greatest dishes are made from very few ingredients and with pretty standard techniques, and this…
A perry respectable alternative to wine – in praise of pear cider
Beyond Babycham there is a whole cottage industry of small-batch fine perries that are surprisingly perfect for pairing with food“They’re gorgeous little beasts,” Eddie Izzard said on the subject of pears in her mid-1990s show Definite Article, “but…
Sebb’s, Glasgow G1: ‘A delicious bombardment of continents, cuisines and cultural trickledowns’ – restaurant review
Little bits of loveliness from Sauchiehall Street to the Silk Road, from a chef who wants to deliver maximum joySebb’s is a basement restaurant on Miller Street in Glasgow with a door that’s perilously easy to miss, even though it’s bright red. The first…
Henry Harris’ vegetarian recipe for French onion and parsley soup
A thick and creamy, flavourful onion soup topped with grated cheese and herbsWhen I was a child, my mother often made onions in white sauce to serve with roast lamb. I loved their thick, velvety texture and how they brought richness, sweetness and even…