Food and Travel (UK) Magazine Abonnements en Ligne

ArticleTHE WORLD'S LEADING GASTRONOMIC TRAVEL TITLE

ArticleBaked megrim sole on fen­nel with orange and gochu­jang but­ter

ArticleSoused ray with beet­root, orange and ginger salad

ArticleBar­be­cued lamb chops and anchovy toast

ArticleCôte de boeuf et sauce Béarnaise

2 x 700-900g côtes de boeuf (bone-in ribeye steaks) olive oil, to fry 125g unsalted but­ter 2 bunches water­cress, to gar­nish For the sauce 1 bunch fresh tar­ragon, leaves and stalks sep­ar­ated 50ml white wine vin­egar 2 round shal­lots, chopped...

ArticleSalade Lyo­n­naise

ArticlePot­ted shrimps

200g unsalted but­ter ¼-½tsp freshly ground mace 1-2 gen­er­ous pinches cay­enne pep­per 200g peeled brown shrimps lemon juice, to taste To serve hot brown toast lemon wedges Melt the but­ter in a wide, shal­low pan over a medi­um­high heat, add the...

ArticleTake the slow road on the world’s best COASTAL DRIVES