Jess Murphy

Vegetables as a fine dining dish; the importance of gender balance in the kitchen - and one chef’s mother’s superhero role in his success -&(...)

The future of kitchens looked like a straight trajectory back at Sunday dinner in the 1980s. We were the generation who stepped over the cable for the(...)

1. In a large mixing bowl, add the miso, soy and sesame oil. Whisk together till the miso has loosened and has fully mixed with the soy and sesame oil(...)

1. Start by heating a small bit of vegetable oil in a large saucepan. Add the onions and the spices – curry powder, cumin, coriander, fenugreek, cinna(...)

Here comes the rain again. The darker nights are rolling in, and nothing is more comforting than a kale and chickpea saag aloo around this time. I ser(...)

1. Put the yoghurt, olive oil, salt, coriander and garlic in a large mixing bowl and mix well. 2. Add a third of the flour and the baking powder. Mix(...)

1. Preheat an oven to 180 degrees Celsius or equivalent. 2. Place the pecans on a lined baking tray, season with demerara sugar, Cajun and a drizzle (...)

1. For the venison marinade, in a mixing bowl whisk together the sherry, soy, black pepper, cumin, paprika and half of the wholegrain mustard. Place t(...)

1. Firstly, put the lentils on to boil. Cover in water and place on high heat. Once boiling, cook for 15-20 minutes until tender, drain and set aside.(...)

1. Preheat ane oven to 180 degrees Celsus, or equivalent. 2. Place the squash halves skin side up on a chopping board. Carefully cut slices three-qua(...)