Forest foraging Salad by Vickie de Beerphotographed by Charles Russell Serves 4 For the dressing 180 ml olive oil 60 ml Brut Rose Méthode Cap Classique or any other quality sparkling wine 10 ml honey 60 ml pomegranate seeds a handful of flat leaf parsley, chopped salt and ground black pepper For the
Pissaladière - Sophia Lindop's onion & anchovy tart from Nice, France A chilled bottle of Pinotage is the perfect companion for this delicious and traditional tart. Chill it in an ice bucket for about 30 minutes before serving. Serves 6 Ingredients Puff pastry 225 g flour A pinch of salt 225 g cold
Nina Timm's Chinese Beef Shortribs serves 4 Ingredients 1 kg beef shortribs 4 cloves garlic 80 ml soy sauce 10 cm piece fresh ginger 5 ml five spice 1 star anise – optional For the stir fry 30 ml vegetable oil 10 cm fresh ginger – cut in fine strips 4 carrots –