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Table Talk with Adam Culverwell
By Catherine O’Dolan on 17/04/2010 17:10:11
The Head Chef at Podium talks toddler etiquette and family traditions
and this is how my grandmother would make them – boiled potatoes that are diced and then dressed with warm olive oil, salt and pepper.Any golden rules for restaurant etiquette for toddlers? Only to encourage children of all ages to enjoy their food and to try
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Raymond Blanc's Haddock & Leek Fishcakes
By Catherine O'Dolan on 07/08/2010 12:58:39
Mmmm, delicious! Divine recipes from Michelin-star chef Raymond Blanc
the bones. Bring the milk to the boil with the bay leaves and poach the haddock in milk for four minutes. Remove the fish from the milk and drain well. Chill until required. Steam the jacket potato for 60 mins until cooked. Remove the skin and grate using a
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Top chefs at home: Jérôme Ponchelle
By Catherine O'Dolan on 09/09/2010 11:38:49
Jérôme Ponchelle, Executive Chef at The Capital Restaurant, and father of Alexis, four, and Téo, three, on home-cooked food and the recipe for his favourite family pudding
of boiling water (so the water goes halfway up to the mould) and cook for around 35 minutes. To check that they are cooked, just put the blade of a small knife into the pudding and it should come out without any of the mixture sticking to the blade. Serve
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Chef Ken Hom celebrates Chinese New Year
By Catherine O'Dolan on 08/02/2013 10:31:00
The King of Chinese cooking shares his food memories and some delicious recipes
.NOTE: If you prefer to use water instead of oil, bring it to a boil in a saucepan. Remove the saucepan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white, about 4 minutes
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Inn The Park
By Catherine O'Dolan on 19/04/2010 16:12:40
Family dining with a view
. The dandelion was easy to spot, but it was the surprise half-boiled egg that I found most often at the end of my fork. I concluded that the eel and crispy pig are more of an acquired taste (but it also showed me that I would be rubbish at dining out on kangaroo
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Cooking with Raymond Blanc
By Catherine O'Dolan on 07/08/2010 12:11:55
A lifelong love of good food and a rich culinary heritage encouraged Michelin-star chef Raymond Blanc to open his own cookery class to inspire and educate mini chefs
’t cook. It is a tiny effort. How can we buy soup in tins when you can make the most delicious, wholesome soup in about five minutes. Just chop anything you have – broccoli, cauliflower, a bit of butter, sweat it up, pour boiling water over, bring
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Le Manoir Aux Quat Saisons
By Catherine O'Dolan on 07/08/2010 13:18:27
Raymond Blanc is renowned for his world-class cuisine, but does the invitation to dine extend to the youngest diners too?
‘mice’ made from boiled eggs with delicately piped balsamic vinegar eyes and whiskers and a long green, wispy chive tail. Ah, you see, this was not just any old Egg Mayonnaise: this was egg mayonnaise Le Manoir way.As the restaurant got busier, we made
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Time to get fit, mama!
By Catherine O'Dolan on 23/12/2010 10:25:52
How to feel fit and fabulous with, well, just a little effort and determination
the amount of press-ups you can do with a little practice. Aim for 10, but don’t worry if you can only do a couple to begin with. Press-ups can be done at any time as well, so drop the floor in the kitchen and press up whilst you wait for the kettle to boil
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