Page 39 - Mark Hix News Today

Chef Simon Martin has being accused of massaging his CV, which he strongly denies, but it's rife in hospitality

Squashes and pumpkins aren’t used an awful lot in desserts (apart from the American pumpkin pie) but when cooked in a sugar syrup they are fantastic in all sorts of sweet dishes.

What I love about growing your own is that you can make good use of ingredients in the garden all year round.

You can make this sauce with all sorts of meats such as duck legs, venison or beef;

I’ve been using spent gin botanicals to make this dish with goose and duck, but you may not have a friendly distillery nearby where you can call in a favour… so chop up some juniper, bay, cloves, dried orange peel and cardamom seeds, or whatever spices you fancy.

Delight the one you love with a feast of cheddar fondue, golden roast duck and greens and a showstopping Scandinavian dessert

This dish dates back to my days at Le Caprice, and I still give the simple recipe to customers to replicate at home.

Is the fondue going to make a comeback?

Ever been tempted by the bonkers creation at your local? Well, turns out theyre all over the gaff. Heres some of the weirdest fast food on offer in the UK

London is no more the coolest as people flee to the countryside.