When life feels heavy and overwhelming, I do something that might sound like a cliché, but it works for me. I close my eyes, and imagine myself in my happy place. I envision myself by the sea, ...

Blending beans and vegetables to create a creamy soup became a “thing” for me several years ago when I was seeking a creamless way to add richness to a simple puree of broccoli soup. I reached for a ...

In today’s Meals on Mission, Chef Clements takes us through how to make a chateaubriand with parsnip puree and mushroom red wine sauce. This is an amazing holiday dinner plate that will leave everyone ...

Pulse garlic, shallot, peppercorns, herbes de Provence, olive oil, and pomegranate molasses in a food processor to form a rough paste. Rub paste onto the lamb rack and allow to rest, covered, at room ...

Pork Wellingtons 4 portions of pork fillet (5oz/150g each) 1 packet puff pastry (naturally thawed) 4oz/110g Parmigiano Reggiano, finely grated 6oz/175g wild mushrooms 2 shallots, finely diced 2 cloves ...

1 tbsp vegetable oil For the red wine jus 1.2 litres (2 pints) red wine 1.2 litres (2 pints) chicken stock 1 large bay leaf A few sprigs of thyme For the shallot purée 150g (5½oz) salted butter 450g ...

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With layers of flavour from the spices and sweet-savory tomato paste, extra creaminess from coconut milk, and a brightening splash of lemon at the end, it's a beautiful meal in a bowl that provides ...