Jess Murphy

210 results

Bouillabaisse
Bouillabaisse

1 Heat the oil in a large saucepan and fry off the garlic, onion, leek and fennel. Cook for about 10 minutes until softened. 2 Carefully add the Pern(...)

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(...)

Mansaf surrounded by various salads in the home of Um Haya and Abu Haya in Azraq camp

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 (...)

Potted crab
Potted crab

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. (...)

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