by Gareth Groves
This is a fabulous book: original, witty, insightful and useful. Writer Niki Segnit has taken 99 ingredients, divided into 16 sections. You’ll find horseradish and caper under ‘Mustardy’ and cucumber and anise under ‘Green and Grassy’. Segnit then takes these ingedients one by one and cross-references it to the other 98. Opening the book randomly, I find ‘Potato and beetroot’ – nothing to scare …
By Adam Byatt,http://www.trinityrestaurant.co.uk/
Yorkshire Puddings
This is the fourth post of the series where Adam Byatt’s introduces his new cookbook “How to Eat In”. See video below where Adam shares with us his Basic Staples secrets and discuss the season calendar…
By Adam Byatt, http://www.trinityrestaurant.co.uk/
The Trinity Pavlova
This is the third post in a series where Adam Byatt’s introduces his new cookbook “How to Eat In”. See video below where Adam introduces us to the Naughty Nibbles chapter….
By Adam Byatt, http://www.trinityrestaurant.co.uk/
pot roast loin of old spot pork with kumquats
This is the third post in a series where Adam Byatt’s introduces his new cookbook “How to Eat In”. See video below where Adam prepares the main event. Make sure you don’t miss …
By Gareth Groves
Posh soup at the Groves'
This is Gareth’s first attempt to recreate Adam Byatt’s recipes from his new “How to Eat in” cookbook. Follow Adam’s exclusive recipes on Bibendum Times then watch this space for Gareth’s skillful weekly version of them.
I like a posh soup: creamy, comforting warmth in a bowl. Restaurants do them better than …
By Adam Byatt, http://www.trinityrestaurant.co.uk/
portobello mushroom soup
This is the second post in a series of exclusive recipes from Adam Byatt’s new cookbook “How to Eat In”. See video below where Adam introduces the chapter that will give the right start to your meal….
By Gareth Groves
John Torode’s Beef
I had a disappointing steak last night. It came from a decent butcher, it looked okay, cooked just fine but, well, disappointed. It just wasn’t right. What it wasn’t was a 1.5kg plus USDA uber-marbled rib from Goodman. Blokes Eat Beef has ruined steak for me. In the same way that drinking Haut Brion 1989 can ruin …
By Adam Byatt
As Promised, over the next few weeks, we will publish an exclusive recipe from Adam Byatt’s new cookbook “How to Eat In”. See video below where Adam introduces the first chapter and confess of his love of home made bread.
Trinity Bread
This is the …
By Gal Zohar
We’ve got exciting news, and it’s fresh from a professional kitchen! Over the next few weeks Bibendum Times will publish a weekly recipe from Adam Byatt’s (Chef proprietor of the award-winning restaurant Trinity in Clapham ) first book “How to Eat In”. The book is a celebration to home cooking and brings Adam’s family eating experiences from a professional chef’s angle. “How …
