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2 months ago | 
theguardian.com | Anna Berrill |Melissa Thompson |Caroline Eden |Killian Fox |Kate Guest |Georgina Hayden | +5 more
PeopleParis Rosina and the return of supper clubs“My food is like your grandmother’s, but far sexier,” says chef Paris Rosina, the first part perhaps unsurprising given she grew up watching the likes of Fanny Cradock, Keith Floyd and the Two Fat Ladies.
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Jun 8, 2024 | 
ft.com | Melissa Thompson
Cooking a big meal on a barbecue can be the most rewarding, romantic way to feed people.
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May 27, 2024 | 
theguardian.com | Melissa Thompson
This is a cheeky twist on a classic caesar salad. The wings are the star, absorbing the flavours of the marinade, then gently crisping up thanks to the last-minute cheesy dusting and garlicky breadcrumbs at the end. It can be served individually or piled high for everyone to tuck in. And it’s surprisingly filling, so makes for a perfect springtime dinner just as it is.
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Feb 18, 2024 | 
theguardian.com | Clare Finney |Killian Fox |Ben Mervis |Nicola Miller |Tony Naylor |Melissa Thompson | +1 more
Chef Abby Lee. Hair and makeup: Juliana Sergot using Nars and Bumble & Bumble. Photograph: Alex Lake/The ObserverPeopleChef Abby Lee. Hair and makeup: Juliana Sergot using Nars and Bumble & Bumble. Photograph: Alex Lake/The ObserverAbby LeeTurning up the heat on Malaysian food link-name: Mambow link-url: https://www.mambow.co.uk/A couple of months into her restaurant’s new home and Abby Lee is still taking it all in.
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Aug 21, 2023 | 
bbcgoodfoodme.com | Melissa Thompson
Mix the flour, baking powder, paprika and milk together in a large bowl. Mix in the egg, followed by the sweetcorn, chopped spring onions, chives, parsley, 1 tsp salt and some freshly ground black pepper. Heat a 1cm depth of oil in a frying pan over a medium heat until a small amount of the fritter mixture sizzles when dropped in.
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Aug 11, 2023 | 
irishtimes.com | Melissa Thompson
Ingredients20 shell-on raw king prawns150g unsalted butterA little vegetable oil1 lime, zested and halved¼–½ Scotch bonnet chilli (depending on heat tolerance), finely chopped 1 spring onion, green part only, finely slicedSea saltThis dish is a lesson in simplicity. The flavours are really subtle, just enlivened by the brown butter which in itself is a lovely pairing with any shellfish. This isn’t a dish from Jamaica, but it’s certainly heavily inspired by the island’s cooking.
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Aug 5, 2023 | 
bbcgoodfoodme.com | Melissa Thompson
Lay the chicken breast-side down on a board and use scissors to cut down either side of the backbone to remove it (you can use this to make stock). Flip the chicken over and press down firmly on the breastbone using your palms to flatten it. Mix the yogurt with the spices, tomato purée, garlic, lemon zest and juice, the honey, vinegar, 2 tsp salt and 1 tsp black pepper. Rub this all over the chicken, pushing it into any gaps and under the skin.
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Jul 15, 2023 | 
theguardian.com | Melissa Thompson
This dish is an ode to the magnificent chickpea. They are in the pancakes (as both gram flour and whole), and also crisped up and used to adorn the dish at the end, for a pleasing bit of texture. This is good for any time of the day, being at once light and fresh (thanks to the herbs), but filling, too. I like these pancakes with poached eggs, but they work equally well without.
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Jun 17, 2023 | 
theguardian.com | Melissa Thompson
I love a fish pie, especially its adaptability. As a dish of several elements, it is ripe for little tweaks here and there, and this curried version is light enough to let you taste the fish without straying too far from fish pie’s essence. Curry leaves can be tricky to get hold of (I keep a bag of fresh ones in my freezer), but they add a lovely dimension. Always choose Marine Conservation Society-approved seafood, and aim for a mix of white and pink fish – smoked haddock is obligatory, though.
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Jun 17, 2023 | 
ca.sports.yahoo.com | Melissa Thompson
Read full articleI love a fish pie, especially its adaptability. As a dish of several elements, it is ripe for little tweaks here and there, and this curried version is light enough to let you taste the fish without straying too far from fish pie’s essence. Curry leaves can be tricky to get hold of (I keep a bag of fresh ones in my freezer), but they add a lovely dimension.
