Sos Cyganski – Mincemeat With Twist


INGREDIENTS: 0,5 kg mincemeat mushrooms, chopped and fried small onion, chopped and fried red beans from the tin red pepper, chopped and fried pickles – sliced tomato sauce tinned corn METHOD: Mix all the ingredients in the bowl (apart from the sauce) and form small ball from the mincemeat Fry and pour over with the…

Pork Posole (Pork and Hominy Soup)


INGREDIENTS 1 cup all-purpose flour ½ tablespoon kosher salt, plus more to taste ½ tablespoon freshly ground black pepper 1 teaspoon ground cumin 3 pounds pork shoulder, cut into 3-inch pieces 3 tablespoons lard, divided 3 tablespoons olive oil, divided 4 garlic cloves, minced 1 yellow onion, finely chopped 4 cups water 1½ tablespoons minced oregano ¾…

Creamy Chicken Tortilla Soup


INGREDIENTS 1 Tablespoon olive oil 2 chicken breasts, cut into small pieces 1 Tablespoon taco seasoning 3 Tablespoons butter 1 onion, chopped 1 red pepper, chopped 1 yellow pepper, chopped 1 habanero pepper, finely chopped 2 cloves garlic 2 teaspoons cumin 1 teaspoon smoked paprika 1 teaspoon oregano Salt and pepper 3 Tablespoons flour 1…

Mark Jordan’s Asparagus Spears With Truffle


INGREDIENTS: For the asparagus: 2 bunches of asparagus For the hollandaise sauce: 3 free-range egg yolks 50ml of white wine vinegar 250g of butter, melted salt pepper 2 2/3 handfuls of chives, chopped To plate: 150ml of white wine vinegar 4 duck eggs 5 1/3 handfuls of baby spinach, wilted 1 truffle, sliced 100g of…

Mark Hix’s Asparagus Fondue


INGREDIENTS: 300g butter 300g flour 1.5ltrs hot milk 300g goats curd Salt and freshly ground white pepper 1kg asparagus puree METHOD: 1 Melt the butter in a thick bottomed pan, stir in the flour and stir on a very low heat for about a minute then gradually whisk in the hot milk. 2 Season and simmer very…

Skye Gyngell’s Asparagus with Creme Fraiche & Parmesan


INGREDIENTS For the sauce: 2 organic, free-range eggs 150ml crème fraîche 50g parmesan cheese, grated sea salt and freshly ground black pepper, to taste a scattering of borage flowers (or chervil or chives), to finish For the dish: 20–30 asparagus spears, woody ends snapped off and discarded 1½ tbsp mild extra virgin olive oil METHOD…