From FOOD & DRINK May 26, 2012

Recipe: Beluga lentils, carrots and burrata with dill

Beluga lentils, carrots and burrata with dill ©Andy Sewell

It is hard to improve on burrata – a form of super-charged, extra-creamy mozzarella

roast duck with peas ©Andy Sewell From FOOD & DRINK May 19, 2012

Recipe: Duck with peas

‘Although the apple sauce strains my seasonal sensibilities, I find the idea irresistible’

Bruschetta ©Andy Sewell From FOOD & DRINK May 12, 2012

Recipe: Three bruschettas

An exercise in the simple art of making nice things to eat

Creme Dubarry ©Andy Sewell From FOOD & DRINK May 5, 2012

Recipe: Crème Dubarry

‘It really is time to put our prejudices aside and appreciate the Comtesse in her own right’

©Andy Sewell From FOOD & DRINK Apr 28, 2012

Pork chop with endives

Well-husbanded, traditional breeds such as Tamworth and Duroc will give the sort of chop required

A slice of lemon tart ©Andy Sewell From FOOD & DRINK Apr 21, 2012

Recipe: lemon tart

‘Never has the difference between “shop” and homemade been so pronounced’

Cos salad with peas and Parmesan ©Andy Sewell From FOOD & DRINK Apr 14, 2012

Recipe: cos salad with peas and Parmesan

Freshly podded peas are beautiful to eat raw

A plate of spaghetti vongole ©Andy Sewell From FOOD & DRINK Apr 7, 2012

Recipe: spaghetti with clams and Swiss chard

Swiss chard lends a pleasant earthiness to this stunning variation on the classic spaghetti vongole

Acquacotta ©Andy Sewell From FOOD & DRINK Mar 30, 2012

Recipe: Acquacotta

The appeal of this dish lies in its simplicity - cooking stripped of artifice

onion tart ©Andy Sewell From FOOD & DRINK Mar 23, 2012

Recipe: Onion tart

This slice of Strasbourg is best served warm with a little salad

From FT MAGAZINE Mar 16, 2012

Recipe: steamed hake with shrimps, bok choy and lemon

‘Much as I like cod, hake has a finer texture, a sweeter smell and a more distinguished flavour’

From FOOD & DRINK Mar 9, 2012

Recipe: Roast parslied chicken with fromage frais

‘My customers have liked this dish very much recently, although I have not revealed its origin until this moment...’

From FOOD & DRINK Feb 24, 2012

Recipe: upside down apple cake

Simple cakes are better made at home; buying one in deprives us of that sense of righteousness that home baking confers

From FOOD & DRINK Feb 17, 2012

Recipe: Oeufs en meurette

A Burgundian dish that does not take eggs for granted and a good way to mark the beginning of Lent

From FOOD & DRINK Feb 10, 2012

Rib-stickers’ delight

‘Ribs and paccheri bonded the moment they met’

From FT MAGAZINE Feb 3, 2012

Fool’s paradise

This rhubarb fool is quite tart, bearing in mind the biscuits will add a little sugar

From FOOD & DRINK Jan 27, 2012

Puntarella salad with anchovies and orange

‘One can easily imagine a bunch of centurions chomping such a salad 2,000 years ago’

From FOOD & DRINK Jan 20, 2012

Squash and sugar snap curry

Comforting coconut and squash, offset by chilli…

From FOOD & DRINK Jan 13, 2012

Recipe: vincisgrassi, cep lasagna

This may be a pasta dish, but it is a brave appetite that attempts another course afterwards

From FOOD & DRINK Jan 13, 2012

Dinner and a movie

Rowley Leigh’s new in-seat menu at The Lounge at Whiteleys redefines cinema food

About Rowley

Rowley Leigh Rowley Leigh writes a weekly column on cookery for the FT Weekend supplement.

E-mail rowley.leigh@ft.com

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