UK Restaurant Guide

Is cream classed as a sweet or savory? - Lauren-Nicole Chudley

Hi Lauren, cream is classed as savoury -- sweeten it by adding sweet flavourings.

Please, how can I make the salmon mousse similar to the one served at Gilpin Lodge? - View Answer

What is the best way to make salt and pepper chicken? - View Answer

I love aubergines as bases for snacks. I bake or grill the slices and top them with whatever I have available. I think the flavour is superb. How can I make them crispy for finger buffets? Your hotel and restaurant looks beautiful, I must try it soon. - View Answer

Hi chef. Is there any difference between stewing and braising? - View Answer

Any advice on preparing paella for a wigwam wedding with 80 guests?! We'd need to hire the required pans and heating source but we thought it would be something a bit different. Are we being over ambitious? Would appreciate your expert advice. - View Answer

My partner would like to purchase a food mixer for the home to do cakes and bread etc. Is there one that you would recommend? - View Answer

We are hosting a St Patrick's meal for 100-200 people and having boiled bacon and cabbage. Can you give me advice on what I can do beforehand and how to prevent meat drying out if cooked the day before. Also what sauce do you recommend? - View Answer

Can I heat up a cold soup recipe for borscht that contains lemon and yoghurt or will it curdle when it gets above a certain temperature? - View Answer

Can you please share your best recipe for Irish Stew? - View Answer

Can roasted pork and lamb be used on a carvery once roasted and frozen? If so how do you reheat it to use it on a carvery again? - View Answer

Hi Russell, a couple of tomato-based pasta queries for you. What's the tastiest simple pasta sauce recipe you can recommend based on a tin of chopped tomatoes? Also, why do most recipes get you to remove the skins and the seeds -- what's the problem with just chopping the tomatoes instead of deskinning and deseeding? - View Answer

I need to cook a vegetarian dish for 20 people. It has to be prepared in advance so it can be heated on the night. Can you suggest anything? I have cooked ratatouille on previous occasions but would like to try something new. - View Answer

I put too many red pepper flakes in a tomato-cabbage soup. Is there any way to lessen the effects of the hot red peppers and still keep the whole kettle of soup? - View Answer

Over the years I have tried and tried to recreate at home the beef stroganoffs I remember from dining out in my youth. My versions always turn out too creamy and lacking that richness and flavour. Any suggestions? - View Answer

I bought some Scottish salmon fillets coated in a chilli-type coating today in Tesco. I don't fancy eating them cold but want to know what can you eat with them heated as haven't eaten them before. I only thought I'd give them a go because of trying to incorporate Omega 3 into my diet. - View Answer

How do you make the filling for Quiche Lorraine? - View Answer

Russell, I can't seem to get the nice roasted colour on steaks when I fry them, any tips? - View Answer

I'm doing an avocado dish for a party and want to pre-prepare it. But don't know how to stop the avocado itself from discolouring and turning brown? - View Answer