Chef and food writer Clodagh McKenna makes the three dishes close to her heart: baked eggs with ham and cheese alongside her ‘Daily Happy Juice’, pasta amore and honey-roasted carrots with torn burrata and salsa rustica.
Chef and food writer Clodagh McKenna makes the three dishes close to her heart: baked eggs with ham and cheese alongside her ‘Daily Happy Juice’, pasta amore and honey-roasted carrots with torn burrata and salsa rustica.
Food writer and stylist Georgina Hayden shares three dishes that define her culinary journey: Greek-Cypriot keftedes, spice-roasted squash with dried cherries and tahini and grilled whole halloumi with fig jam.
Food writer and stylist Georgina Hayden shares three dishes that define her culinary journey: Greek-Cypriot keftedes, spice-roasted squash with dried cherries and tahini and grilled whole halloumi with fig jam.
Chef Mary San Pablo shares three dishes that define her culinary journey, a Filipino trio of Lumpia Shanghai, the pig’s head dish Sisig and finishing with brown crab arroz caldo, a risotto-like dish served at her pop-up Luto.
Chef Mary San Pablo shares three dishes that define her culinary journey, a Filipino trio of Lumpia Shanghai, the pig’s head dish Sisig and finishing with brown crab arroz caldo, a risotto-like dish served at her pop-up Luto.
Chef Michelle Trusselle makes the three dishes close to her heart: her mum’s Caribbean chicken curry, braised beef with buttery mashed potato and nutmeg brioche from her supper club Myristica.
Chef Michelle Trusselle makes the three dishes close to her heart: her mum’s Caribbean chicken curry, braised beef with buttery mashed potato and nutmeg brioche from her supper club Myristica.
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