A whisky variation of the Peruvian classic Pisco Sour. The subtle flavours of the bourbon are brought out by the lemon juice.   INGREDIENTS 3 Parts Bourbon Whisky 2 Parts Lemon Juice 1 Part Simple Syrup ½ Part Egg White Garnish 1 Maraschino Cherry METHOD Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled rocks…

Serves 2 INGREDIENTS 500gm tenderloin beef steaks (1-inch thick) 2 tablespoons vegetable oil 2 tablespoon butter 1 tablespoon green peppercorn Pinch of salt (to taste, to be added after cooking only) METHOD 1 Cut beef steak to 1 inch thick. 2 Heat a large heavy skillet over medium-high heat. 3 Add oil, sear the meat about 10 seconds on each side. 4 Add 2 tablespoons butter…

British Sour recipe: Served long over ice with a tea bag and pinch of lemon sugar. INGREDIENTS 35 mls Gin 15 mls Earl Grey Syrup 15 mls Mandarin Syrup 15 mls Lemon Dash lime METHOD To make the Earl Grey Syrup, simmer 12 tea bags in 250 mls sugar syrup and 250 mls water for 20 mins. Cool and let sit…

Served in a wine glass with ice and a sugar rim and lemon squeeze. INGREDIENTS 35 mls Gin 20 mls English Breakfast Tea Reduction 15 mls lemon juice 5 mls sugar syrup METHOD To make the English Breakfast Tea Reduction, combine 12 tea bags in 250 mls sugar syrup and 250 mls water. Bring to boil then simmer…

It’s a great dish for entertaining as all the components can be made ahead and the dish assembled very easily and quickly at the last minute. Makes 6 lettuce cups INGREDIENTS  1 bunch baby carrots, washed, tops removed 3tbsp coconut oil 1tbsp harissa 1tbsp pomegranate molasses salt 2 carrots, peeled, grated 3 tbsp coconut oil 2 tbsp caraway seed 1⁄2 cup tahini 1 small…

Cuba is the undisputed birthplace of the Mojito, although the exact origin of this classic cocktail is subject to debate. One story traces the Mojito to the 16th century when the cocktail was known as “El Draque,”in honour of the English sailor Francis Drake. Fresh mint is at the heart of this. The drink of…

Serves 6 INGREDIENTS  1 large spaghetti squash (about 6 lbs), halved and seeded 3 tablespoon extra-virgin olive oil, divided 2 cloves of garlic, minced ½ teaspoon red pepper flakes ¼ cup chopped flat leaf parsley, plus more for garnish 2 tablespoons nutritional yeast zest of 2 lemons ½ teaspoon kosher salt 4 oz of bottarga* microplane or grater METHOD 1 Preheat oven to 425° F. Rub the cut…