This amazing scallop recipe from Chris Horridge elevates a simple dish into something truly memorable. The combination of sweet scallops, peas, crunchy pea shoots and piquant cumin foam is sure to wow at any dinner party.
ULTRA POTATO SALAD: Boil baby potatos in salted water until almost done, then put under broil with olive oil to carmelize them. Mix with yogurt. Pile up on a plate and cloak with layers of smoked salmon, top with caviar.
Tales of the Cocktail kicks off today, and although I couldn't be there in person (I sadly had a work conflict), I feel like I'm still there in spirit! And this handy dandy illustrated guide to 30 cocktails, from Food Republic , will certainly help us