Often people shy away from cooking recipes that appear complicated but on closer inspection the elements that make up the dish are often quite simple. The complexity is a ruse in the stylish plating up. My beef carpaccio is a perfect example of this. Find the full recipe here.
Often in restaurants, dishes take on a life of their own. Some may just appear for a short seasonal spell. Others become staples that appear again and again in one form or another. My pork belly is one such dish. Find the full recipe here.
It is recommended that we eat at least two servings of fish each week but often it is difficult to think of new and exciting ways to introduce these servings. The beauty of cooking with fish is that it is quick and simple to prepare while the taste and satisfaction of the outcome far outweighs the simple preparation. This week, I share my recipe for Pan Roasted Hake with Mussel Broth. You can find the full recipe here.
Phew, after almost 2 weeks of entries flooding in, we have finally come to a decision on the winner for our ‘Working Lunch’ competition. All entries were worthy and unique in their own way, so a huge thank you to all who submitted, we certainly enjoyed reading them all. After much deliberation there was one entry that just stood out to all of us here at Restaurant Mark Greenaway – in fact it was the very last entry that we received yesterday. Fiona Carr from the Edinburgh Fe