Hot Off The Press

EXCLUSIVE RECIPE FROM HESTON BLUMENTHAL - Fizzy Black Currant Sorbet with Mango and Green Peppercorn - Wed 08, Jul 09

Yield: 6 Dessert Portions

For the Sorbet Base
450g Water
180g Fructose
45g Lemon Juice
750g Black Currant Puree
70g Vodka

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EXCLUSIVE RECIPE FROM HESTON BLUMENTHAL - Braised Blade of Beef with Savoury Parsley Porridge - Wed 08, Jul 09

Serves: 6

For the Braised Blade of Beef
Grape seed or groundnut oil
1.5-2 Kg Boneless Beef Blade (ask the butcher to truss or net the cut for cooking)
1 Large onion-...

EXCLUSIVE RECIPE FROM HESTON BLUMENTHAL - Creamy Cappuccino of Mushroom Veloute - Wed 08, Jul 09

Serves 4

1 tablespoon Grape Seed Oil
50g Butter
75g Smoked Bacon (Cut Into Large Pieces)
275g Thinly Sliced Shallot (2 large shallots)
15g Thinly Sliced Garlic (3...