Jack croft and will murray’s flavour masterclass

By The Happy Pear (thehappypear.ie) Serves 4 | Prep 15 mins | Cook 40 mins 1 medium onion2 carrots3 garlic cloves1 tbsp vegetable oil4 tbsp tomato purée2 tbsp tamari or soy sauce300ml red wine200g oys

Born in Brittany, France, Eric began his culinary journey working as a chef for the French Navy before moving to the UK in 1989 to work with legendary chefs such as Albert and Michel Roux. In 1995, Er

Serve our moreish mushroom bourguignon pithivier as a vegan main course. You could make the filling up to three days ahead, then assemble the pithivier on the day. SERVES 8 PREP 40 mins COOK 1 hr 30 m

Executive chef and partner of Maison François in London’s St James’s, Matthew has spent time in many top-end restaurants in the UK and further afield, including the three-Michelin-starred kitchens of

Boiling is where the ingredients are submerged in water and boiled at a fairly rapid heat (nearly 100°C). Due to the high temperature, the liquid is bubbling vigorously, turning to steam and reducing,

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19