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…
A luxurious but effortless recipe from My Primrose Hill Kitchen that is sure to impress your Valentine on 14 February. Add sparkle with one of our special wine pairings from the staff at Nicolas. Serves 2. Ingredients 1 lobster, thawed if…
Crabapples can’t be eaten raw and require cooking. This is an excellent way to use them, as their high pectin content makes a great jelly that sets beautifully. If you don’t have crabapples, use cooking apples. Good with game terrine,…
