Chef Nuno Mendes separates brussels sprout leaves by hand before saut& them, an extremely time-consuming task. Thinly slicing the sprouts vertically& hand or with a food processor fitted with a slicing blade& similar results in a fraction of the time.
Whole roasted azeitao cheese, with dried fruit and nuts
Can’t be bothered with a big blowout meal this Christmas? Graze your way through the holidays with recipes for snacks and small bites from Korea, Georgia, Italy, Gujarat and more. Nine cooks pick their favourites
Sous vide duck hearts and tongues with mushroom floss and spiced broth