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  Scottish scallops cooked in a creamy champagne sauce with fresh red chilli make for an exquisite and elegant dish, combining the delicate flavours of the sea with the luxurious essence of champagne. The result is a tangy dish that balances the natural sweetness of the scallops with the sophisticated, slightly tangy notes of champagne, all wrapped in a velvety, creamy texture. It’s a delicacy that pairs beautifully with a glass of champagne, providing a culinary experience that is both indulgent and refined. 0 likes

  West London slow roast beef without roasted vegetables and good gravy is like strawberries without cream. The roasted vegetables should be crisp, crunchy and tasty. I like to roast a mix of root vegetables with butternut squash. The more, the merrier.I have also tried beetroot and sweet potatoes, which also work well.Gravy made using the fat and juices from the beef should complement both the roast beef and the roast vegetables. 0 likes

  Basmati rice has a name that derives from the Sanskrit word basamati, which means “fragrant.”Basmati rice is a North Indian variety of rice grown in the foothills of the Himalayas. This rice can be described as having a nutty flavor with a hint of floral notes. Many chefs and home cooks like working with basmati rice because it has a long grain that is slightly tapered at the end. 0 likes

  You have had roast chicken and need to find a use for the leftover meat, or you have a couple chicken breasts in the fridge waiting to be used but do not have much time. This chicken and olive casserole is what you need.This is a great winter warmer with Mediterranean flavours that is easy to cook and takes just a few minutes to make. 0 likes

  This is a warming dish from West London and only vaguely derived from the traditional Tex-Mex Chilli con carne. There are a few additions that build up the flavour in layers and create a dish that will be a bit of a challenge to anyone with a delicate palate. 0 likes