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21. Asian Crunch Salad with Zesty Lime Dressing
Get Wokingham, Wednesday 10 June 2009Cook the wild rice as per the instructions on the packet, but add a Knorr vegetable stock cube.
22. Summer Picnic Recipes
Get Wokingham, Wednesday 24 June 2009When Mr Thermos marketed his famous flask in the 1930s, he undoubtedly didn’t appreciate its true use – transporting icy gazpacho from kitchen to country fields.
23. Oysters baked in English Sparkling Wine
Get Wokingham, Wednesday 24 June 2009This must be one of the most sensual dishes. A dozen oysters shared with the right companion hopefully making for a sensual experience.
24. Orange and Cider Vinegar Rollmop Salmon
Get Wokingham, Thursday 14 May 2009Herrings are the usual fish to end up in a pickle – which of course was a great way of preserving fish, pre fridge/freezer & fast routes of supply.
25. Hot souffléd doughnuts, lemon curd sauce
Get Wokingham, Friday 12 September 2008Here’s a posh dinner party version of everybody’s favourite naughty food.
26. Crooked Billet Honey Fudge Recipe
Get Wokingham, Wednesday 01 July 2009Put sugar, evaporated milk and water in large saucepan. Place over a low heat and stir until sugar dissolves. Stir in salt and honey.
27. Treacle tart
Get Wokingham, Friday 19 September 2008Some cooks and restaurants get awfully fancy with treacle tarts – putting pecan nuts in it, adding a pointless pastry lattice on top.
28. Cook with Clerehugh - Lemon Tart
Get Wokingham, Thursday 08 January 2009I'm often asked for our Lemon Tart recipe at London Street Brasserie, it’s probably the pine nuts we put into the pastry that gives it the edge.
29. King of British burgers at the Crooked Billet
Get Wokingham, Wednesday 29 July 2009Barbecued beefburgers can’t be beat says Paul Clerehugh. But, to be the real McCoy, they need to be fresh and made from good meat. British, of course.
30. Cook with Clerehugh - Osso Bucco with Gremolata
Get Wokingham, Wednesday 22 July 2009Isn't it funny that an Italian twist on three basic ingredients – veal shin, mirepoix vegetables and rice – results in such a sexy, appetising dish?
