Josh Barrie
22 September 2022
Taste of Europe: Tom Kerridge’s cherry and chocolate pudding
This dessert from Tom Kerridge makes for a comforting end to a meal. What's more, you can bake it in support of the chef's commitment to slashing prices during the cost-of-living crisis
Read the full article15 September 2022
Taste of Europe: Fede Pollame’s trout sausage roll
This recipe is enlivening, sustainable and far superior to salmon en croute
Read the full article08 September 2022
Taste of Europe: Harriet Mansell’s oysters
To match one of these plump bivalves with ice cream is a risky move, but it works
Read the full article01 September 2022
Taste of Europe: David Smith’s Eggs Hebridean
This satisfying breakfast is a stunning way to begin a day in the Highlands, providing sustenance abound for walks and loch spotting
Read the full article25 August 2022
Taste of Europe: José Pizarro’s broad bean tortilla
However you might choose to prepare broad beans, using the vegetable in a tortilla is an excellent way to go
Read the full article18 August 2022
Taste of Europe: Roberta Hall-McCarron’s smoked duck and beetroot salad
Duck isn't easy to cook, but it is a bird of which we have plenty, and which is ideal when considering autumn eating
Read the full article11 August 2022
Taste of Europe: Oded Oren’s authentic hummus
Unless you’re close to a credible Middle Eastern, Greek or Turkish shop in Britain, or are going out to dine, making your own hummus is perhaps the wisest move
Read the full article04 August 2022
Taste of Europe: Nick Gilkinson’s lemon sole
This month, the fish is in the last throes of its season, but there’s still a fair bit about. Let’s make the most of it, then
Read the full article28 July 2022
Taste of Europe: Jirka Horak’s steak tartare
Tartare with fine cuts of beef, from one of the Czech Republic's most famous chefs, is a new experience for our food writer
Read the full article14 July 2022
Taste of Europe: Merlin Labron-Johnson’s cod’s roe and crudités
Even if banging on about vegetables is tiring, eating them isn’t
Read the full article07 July 2022
Taste of Europe: Orwells’ chicken, ham and mushroom croquettes
This recipe is refreshingly simple. But, more importantly, they’re affordable too
Read the full article30 June 2022
Taste of Europe: Filippo La Gattuta’s carbonara
This would not be out of place in an elegant, pared-back Roman trattoria, despite the hyper-modern, billowing nature of the Big Mamma restaurants it is served in
Read the full article23 June 2022
Taste of Europe: Richard Corrigan’s shellfish cocktail
The minute details of this recipe help turn the simplest of pleasures into special ones
Read the full article16 June 2022
Taste of Europe: Ben Tish’s lamb chops with peas
Lamb chops are heaven – the ultimate bar snack, the ideal summer food to be enjoyed outside with a bottle of Whispering Angel or Burgundy
Read the full article09 June 2022
Taste of Europe: Stevie Parle’s mussel and ‘nduja linguine
’Nduja has become highly uncool in many upscale restaurants, but used well it delivers big flavours and layers
Read the full article02 June 2022
Taste of Europe: Jamie Oliver’s Italian spring soup
This is a comforting, light dish, perfect for batch cooking and bringing into the office for lunch
Read the full article26 May 2022
Taste of Europe: Ruya’s burnt watermelon salad
If you can't visit Turkey in person, this refreshing recipe from Ruya is the next best thing
Read the full article19 May 2022
Taste of Europe: Alex Jackson’s lamb sweetbreads
Sweetbreads are the most unchallenging of offals, with a lovely delicate flavour. They are usually available all year round but are at their best at this time of year
Read the full article12 May 2022
Taste of Europe: Francesco Mazzei’s fritto misto
This dish is a brilliant snack for the weekend and perfectly precedes a barbecue or similar
Read the full article05 May 2022
Taste of Europe: George Ryle’s pasta and peas
Peas are simple to make use of, more nutritious even than broccoli - and coming into season now
Read the full article28 April 2022
Taste of Europe: Pam Lloyd’s salsa verde asparagus
Asparagus is a majestic vegetable and it remains one of the few whose coming into season is duly celebrated each year
Read the full article21 April 2022
Taste of Europe: Jeff Baker’s roast hogget
British lamb isn’t at its best in April, so try this recipe for roast hogget
Read the full article07 April 2022
Taste of Europe: Roberta Hall-McCarron’s carrot hot cross buns
These hot cross buns are far more interesting than regular ones, where the foremost flavour is raisins and cinnamon
Read the full article31 March 2022
Taste of Europe: Mitch Tonks’s Basque hake
This Basque dish is easy to prepare, delicious and an easy way to support British fishing
Read the full article24 March 2022
Taste of Europe: Yurii Kovryzhenko’s borscht
Good borscht cannot be cooked quickly - so if you don’t have time now, save this recipe until you have enough
Read the full article17 March 2022
Taste of Europe: Dima Deinega’s Kyiv pickle martini
Pour yourself a drink and learn how a Ukrainian cocktail maker is using his brand to fundraise for humanitarian work in his home country
Read the full article10 March 2022
Taste of Europe: Olia Hercules’ braised cabbage
Ukrainian cuisine has not been recognised enough in the UK. There is no better time than now
Read the full article03 March 2022
Taste of Europe: Nathan Outlaw’s smoked haddock
Shrove Tuesday has just flown past. Use the last of the batter mix cooking this
Read the full article24 February 2022
Taste of Europe: Alex Navarro’s aubergine dopiaza
This is a brilliantly devised and executed vegan dish where aubergine is the star, says JOSH BARRIE
Read the full article17 February 2022
Taste of Europe: Olly Kohn’s loaded fries
Loaded fries are divisive, uncool and unsophisticated, says JOSH BARRIE - but perfect for watching rugby with
Read the full article10 February 2022
Taste of Europe: Mary-Ellen McTague’s rabbit ragù
Rabbit is sustainable, says JOSH BARRIE - we should all be eating more of it
Read the full article03 February 2022
Taste of Europe: Ben Tish’s venison pie
Given we’re still in the depths of winter pie is the keenest way to mark the end of Veganuary, says JOSH BARRIE
Read the full article