A Dish From Dean is a weekly feature published by Live It Experience It where Chef Dean Coppard shares recipes for you to try. This week it’s Lamp Rump, Smoked Buttered Mash, Grilled Asparagus, Honey and Thyme Glazed Carrots, Red Wine and Rosemary Sauce burnt on Onion Puree.
Today was all about music, family and Stir Up Sunday – a centuries old tradition where home cooks spend the last Sunday before Advent ‘stirring up’ their chosen Christmas pudding – in our case – Spiced Port and Orange Christmas Cake using a recipe from Good Housekeeping magazine and Eleanor McGillie is beginning to smell the zest of the oranges (more…)
THIS week is set to get much colder so why not make a dish which will keep you warm and boost your immune system. A Dish From Dean this week is full of ingredients which will do you the world of good so why not try out this warming Beetroot and Pine Nut Risotto by Chef Dean Coppard
You just can’t beat a hearty seafood chowder at this time of year so for this week’s A Dish From Dean we bring you a very simple recipe to try out. When you go to food and drink fairs around you’re bound to be greeted with someone serving up a delicious bowl.
A Dish From Dean is a very simple one this week and is especially great when you are staying by the coast and can actually go out with the family and gather your own mussels. Steamed Mussels With White Cream Sauce is simply delicious and very simple.
In this week’s ‘A Dish From Dean’ Australian chef Dean Coppard shares with us this simple and easy to prepare take on a fish supper. So, enjoy this Cod Cheek, Chorizo and Buttered Samphire. (more…)