by Mary Galer | Jul 31, 2017 | Nick's kitchen
Nick, this is one of your playful, tastebud teasers this summer, where did the idea for beetroot cheesecake come from? Nick: another chef called Graham Garrett (The West House, Bidenham) was the inspiration for this dish. We visited his restaurant and Mary bought me a...
by Mary Galer | Jul 31, 2017 | Nick's kitchen
Nick, we’re familiar with the Gigha Halibut dish of the à la carte main from previous months. It looks like you’ve upped the halibut game a bit and are trying to get people to think about this delicate yet meaty fish a little differently… Nick: Im not sure...
by Mary Galer | May 18, 2017 | Nick's kitchen
Kale, it is a superfood or just an alternative to cabbage? Another green vegetable that the kids turn their noses up at? Or a varied green that can be sweet and sometimes bitter? Whether you like or loathe kale, or haven’t yet given it any plate time, we pinned...
by Mary Galer | May 18, 2017 | Nick's kitchen
Mackerel sits beautifully in the group of oily fish we’re encouraged to eat on a weekly basis to boost our omega intake and keep our brain cells ticking nicely. You’ll find it fresh on the fish counter, smoked in the supermarket refrigerators and squished...
by Mary Galer | May 18, 2017 | Nick's kitchen
Rhubarb, rhubarb. It’s not rubbish at all, in fact rather tasty when handled well. Here, Nick tells us more about forced rhubarb, what it is and how to work with it to create scrumptious desserts and perfectly balanced savoury accompaniments. What is forced...
by Mary Galer | May 18, 2017 | Nick's kitchen
Tart tatin appears on menus across the country and hails originally from France, but it baffles some diners. Here, Nick gives us his insider know-how and reveals some of the secrets for making a storming apple pie, French style. What is a tart tatin? It’s a...
