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We’re clearly
not a recipe magazine but if we had a heap
more space we would run more recipes as part of our
produce stories.
We know
that when
you see great produce, you want to know how to cook it yourself.
However, for the moment, can we
offer you something we think is much more useful than just a
recipe?
Each issue in plate
we
offer
the knowledge of how to
use that produce in your cooking. What are its
characteristics and flavours, its season and how do you
choose the best? How do you prepare it and what flavours are
compatible with it? Once you’ve learnt these basics, you can
then look at a recipe using the produce and know what’s
going on within it. Easy!
 Download
the complete Issue 3 Plate
with
Jan Gundlach
Quail, sorbets, olives, almonds and a pinch of (white)
pepper
There's more video bits on the plate
to come.
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