Josh Barrie
17 May 2023
Taste of Europe: Tom Cenci’s celeriac carbonara
Romans, in particular, become stressed when dishes are vandalised. Serve this to a Roman nonna and she may well try to conquer you again
Read the full article10 May 2023
Taste of Europe: Steven Groves’ shin of beef and bone marrow pie
Life need not be completely depressing in modern Britain. Praise be to pie
Read the full article03 May 2023
Taste of Europe: Nikos Roussos’s taramas spread
Taramas is a glorious dip, reliant only on cod’s roe, old bread, oil, garlic, lemon juice and the like. I’m not convinced anything tastes more Mediterranean
Read the full article26 April 2023
Taste of Europe: Lewis de Haas’ asparagus and crab salad
This wonderfully fresh springtime dish is a fitting way to hail the new season
Read the full article19 April 2023
Taste of Europe: Shaun Moffat’s asparagus with sauce gribiche
We are entering asparagus season. I love it, earthy and nutty as it is
Read the full article13 April 2023
Taste of Europe: Nick Bramham’s mortadella milk rolls
This recipe from the chef of Quality Wines uses the finest charcuterie from rare-breed pigs in the Bologna Apennines
Read the full article30 March 2023
Taste of Europe: Matt Beardmore’s mussel risotto
This dish from the executive chef of Legare in London combines perfectly made risotto with a generous helping of mussels
Read the full article23 March 2023
Taste of Europe: Cyril Lignac’s lamb chops with chimichurri
This recipe, from the founder of Michelin-starred Le Quinzième in Paris, puts a South American twist on a familiar favourite
Read the full article16 March 2023
Taste of Europe: Monika Linton’s butter bean and artichoke dip
This recipe from the founder of Spanish deli Brindisa is a sure-fire winner for group dining
Read the full article09 March 2023
Taste of Europe: Andrea Ascuiti’s pizza bianca Genovese
Celebrating pizza – a better gauge of human integrity than Matt Hancock
Read the full article02 March 2023
Taste of Europe: Pablo Urain Alfonso’s beetroot-cured salmon with ajoblanco
This delicious dish is inspired by sustainability and doesn’t require anything of which we’re currently short. Nor, thankfully, does it call for turnips...
Read the full article23 February 2023
Taste of Europe: Brendan Eades’ braised cavolo nero with chilli & fennel seeds
This Italian-style dish is ideally suited to late winter
Read the full article16 February 2023
Taste of Europe: Giovann Attard’s cavolo nero pesto with vegan gnocchi
This is an ideal midweek meal, playing up to the season diligently but without fuss
Read the full article16 February 2023
Ham in a jam
Climate change, increasing production costs and rapacious demand are combining to threaten producers of jamón ibérico
Read the full article09 February 2023
Taste of Europe: Fionnan Flood’s bread and butter pudding
Here is a stunning composition where brioche is used as bread in that traditionally hearty and filling dish of bread and butter pudding
Read the full article02 February 2023
Taste of Europe: James Jay’s taramasalata flatbread
This soft, chewy flatbread topped with rich taramasalata, salty brown shrimps and dill is fantastic
Read the full article26 January 2023
Taste of Europe: Stevie Parle’s toasted sandwich
Sourdough bread has its place but when it comes to cheese toasties, sliced white is unbeatable
Read the full article19 January 2023
Taste of Europe: Mitch Tonks’s fish gratin
In this cost-of-living crisis, and amidst this endlessly dreary, cold weather, few dishes will soothe and warm you more than fish pie
Read the full article12 January 2023
Taste of Europe: Rod Chambers’ Scotch olives
Snacking is so, so important. Prepare a batch of these and pour a beer
Read the full article05 January 2023
Taste of Europe: Mark Hix’s pavlova
This pavlova is light yet soothing, and an excellent pudding to share
Read the full article22 December 2022
Taste of Europe: Luke Payne’s venison Wellington
Christmas will be along soon. Celebrate it with this brilliant venison Welly recipe
Read the full article15 December 2022
Taste of Europe: Si Toft’s giant pigs-in-blankets
We are talking about Christmas and excess is the order of the day: give me a juicy Cumberland and wrap it in thick bacon
Read the full article08 December 2022
Taste of Europe: Yurii Kovryzhenko’s Xmas duck
Duck is revered in Ukraine year-round, but it is particularly suited to winter
Read the full article01 December 2022
Taste of Europe: Tom Kerridge’s shoulder of lamb
Even if the UK eats its normal fill of 11 million turkeys this Christmas, there’s always a place for lamb at the dinner table
Read the full article24 November 2022
Taste of Europe: Otis Smith’s sardines in green sauce
Sardines are making more appearances on restaurant menus today, and we might heed their example
Read the full article17 November 2022
Taste of Europe: Ben Tish’s stuffed baked squash
Late squash is a welcome source of nourishment and sustenance. Try it with sage, chilli, lemon and pecorino
Read the full article10 November 2022
Taste of Europe: Paul Askew’s hake with smoked anchovy and parsley crust
This is a wonderful recipe for hake that allows its natural compatriots a place on the plate. After all, fish is always best when cooked simply
Read the full article03 November 2022
Taste of Europe: Andrew Pern’s lobster rolls
This recipe gives lobster rolls a European makeover
Read the full article27 October 2022
Taste of Europe: José Pizarro’s fungi croquetas
The chef José Pizarro makes gluttonworthy croquetas and has put together a vegan recipe using only the most sustainable ingredients
Read the full article20 October 2022
Taste of Europe: Giovann Attard’s braised courgette
We’re coming to the end of courgette season in the UK. We’d better have the last of the crop, then, and enjoy them before winter takes hold
Read the full article13 October 2022
Taste of Europe: Simon Shand’s brill with salsify
This recipe comes from the chef at the restaurant Leroy - a reason to visit Shoreditch
Read the full article06 October 2022
Taste of Europe: Gabriel Waterhouse’s mussels with fermented artichoke
This week’s recipe centres on mussels: a beautiful, sustainable, constant ingredient in Britain
Read the full article