Primrose Hill Eats: Norma Differenza

This recipe from Differenza is inspired by the famous typical Sicilian dish, pasta alla Norma. The dish was supposedly named by the famous Sicilian actor, Nino Martoglio: after being presented with the dish and tasting the delicious flavours, he exclaimed,…

Categories: Eats

Smoked Salmon Tartines with Pickled Cucumber & Wasabi Cream

This tartine recipe, kindly provided by My Primrose Hill Kitchen, is a ramped-up remodelling of smoked salmon and cream cheese bagels and is a great combination of tangy, sweet, savoury, crunchy and creamy. You need to make the pickled cucumber and onions…

Categories: Eats, Feature

Rose Apple Tart

A delicious rose apple tart from Life of Pie. Although there are a couple of stages to this recipe, the pastry and frangipane can be made well in advance and either kept in the fridge or frozen until needed. Having…

Categories: Eats

Crème Brûlée – L’Absinthe style

As love is always in the air at L’Absinthe (and not just on Valentine’s Day), here is JC’s easy, classic crème brûlée. If you don’t have absinthe, it’s equally good with other liqueurs, such as Grand Marnier. Ingredients (serves 4)…

Categories: Eats

Primrose Hill Eats: Moussaka

With the summer holidays in our midst, transport yourself to the Aegean with this classic recipe from Lemonia. It can be prepared family-style using a 15” x 10”ovenproof dish, or in smaller dishes for individual portions. Ingredients (serves 6–8) 2–3…

Categories: Eats

Asparagus soup with wild mushrooms, poached egg and lardo

Celebrate Spring the Odette’s way, making the most of the freshest, well-sourced ingredients and adapting to the seasons. This colourful starter maximises the delicacy of new-season asparagus and embraces the spirit of Easter with its poached egg adornment. Burford Brown…

Categories: Eats