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Theo Randall

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Articles

The New Cookbooks We’re Loving

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By Georgina Hayden Verified, Manon Lagrève, Theo Randall
| SheerLuxe Verified
Breadcrumbs Life > Food > Recipes Medesque By Georgina Hayden Food writer Georgina Hayden draws inspiration from the cuisines of the Mediterranean in her latest cookbook. Blending Greek, Italian and Middle Eastern influences, the book is packed with colourful, flavour-filled dishes that celebrate the region's most-loved ingredients. MEDesque by Georgina Hayden (Bloomsbury Publishing, Hardback, £26). Photographs by Laura Edwards. Available here.
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Crispy gnocchi Caprese salad

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By Madeleine Dampier, Ed Smith, Theo Randall
| BBC Verified
Add the gnocchi straight from the packet – it does not need to be boiled before roasting. Feel free to add any extra spices from the cupboard when roasting the gnocchi, such as garlic powder or paprika. If preferred, roast the tomatoes. Toss with olive oil, salt and pepper and roast for around 20 minutes until blistered. This dish could also be bulked up with some veggie or meat sausages. This can be stored for up to two days in the fridge in an airtight container.
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Horseradish beef cheeks recipe

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By Mary Berry, Theo Randall, Shivi Ramoutar, Shivi Ramoutarstew recipes
| BBC Verified
An average of 5.0 out of 5 stars from 5 ratings 5.0 | 5 ratings Rate this recipe 1 star2 stars3 stars4 stars5 stars Save to My FoodRemove from My Food Beef cheeks are ideal for slow cooking and have become easier to find in supermarkets and butchers. This family recipe is a rich, comforting stew with a creamy horseradish finish. Some cheeks are fattier than others, so cooking time may vary slightly. Preheat the oven to 160C/140C Fan/Gas 3.
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