Jess Murphy

1. To make the rouille, put the torn bread into a food processor with the lemon juice and the red pepper. Blitz until it turns to a paste. 2. Add the(...)

1. Mix the mustard and vinegar together in a small bowl until smooth. Add the cassis and seasoning.  2. Now add the oil little by little, stirri(...)

Everything is better served with a condiment. My sous chef, Hannah, predicts that romesco is going to be the new hummus, and I think she might be righ(...)

1. Starting with the gremolata, combine the parsley, chilli, lemon zest and garlic in a mixing bowl. Add the oil and season. Set aside. 2. For the ro(...)

The last thing I want after a long shift is to hear restaurant chatter. The kitchen porters are still going, the pastry chefs are up until 3am, so if (...)

Father’s Day is a great excuse to celebrate your dad’s life and for getting everyone together. Sure, you can make the most of the opportunity to make (...)

1 Make sure to pick over the crab, twice if not three times, to find bits of stray shell. This is best done on a metal tray so you can hear and feel a(...)

1 Place all of the stuffing ingredients in a bowl and mix thoroughly with your hands until roughly combined. 2 Season to your taste and set it aside.(...)

1 Peel the oranges and slice them into wheels. 2 Slice the apple and fennel thinly, on a mandolin if you have one. Reserve the frothy fennel fronds. (...)

Body & Soul Music and Arts Festival has announced the full stage times for its 10th Aniversary celebration of the summer solstice which kicks off (...)