Inside Peter Gordon’s Kitchen – The New Zealand chef on a delicious nutty oil from Morocco, a coffee roaster shaped like a grenade and books about fire and pork
Peter Gordon’s London Address Book – The New Zealand chef on a great restaurant in an east London butchers shop, his local Turkish grocery and a booze store specialising in natural wine
Peter Gordon – The New Zealand chef whips up three great dishes from his new cookbook and recalls food adventures in Southeast Asia and turning Madonna away from the Sugar Club
Freekeh, Walnut, Swiss Chard, Mushrooms and Tahini Mascarpone – “This is another way to cook freekeh, instead of simply boiling it; here it’s cooked more like a rice pilaf. You can serve this either in one large bowl as
Celeriac, Satsuma, Pear, Fennel and Red Cabbage – “I first enjoyed the combination of chilled cooked celeriac with tangerines and pear in Istanbul at Muzedechanga – a gorgeous terrace restaurant nestled on the Bosphorus that I’ve been a
Kale and Preserved Lemon Couscous – “This green couscous is a really good way to have a grain and a vegetable at the same time, and friends with children have told me it’s a handy recipe