Saturday, 18 October 2014

Cookbook Reviews - Prashad

Prashad, the Leeds based Indian restaurant, published a cookbook a few years ago and it's become one of my all time favourites. Which is pretty amazing given all the recipes are vegetarian! But, when it comes to Indian food, I actually like to go vegetarian. There's something about fresh, light and spicy food that really works for me. 

Prashad cookbook is my go-to book for midweek teas as the majority of the recipes are super quick and easy to cook. Now that I have all the spices in, they're all pretty cheap too. Having said that, they're still bloody tasty and I've served some of the dishes up at dinner parties. Another good thing about the recipes is that I can prepare them in advance, and just reheat on the day - which is why I decided to cook from Prashad when I had family round for dinner recently. 

I kicked off with poppadoms and dips. Sadly I did end up using ready made poppadoms, rather than make my own (have you ever tried frying these things? They can smoke a whole house out!). I did, however, make a coriander, chilli and garlic relish along with a raita from Prashad. I also made a mango and chilli chutney from Floyd's India (RIP King Floyd).

Cookbook Reviews - Prashad

Then we moved onto spicy paneer skewers which are chunks of paneer, peppers and onion, marinated overnight with a fair amount of spices and coriander and then grilled. These are really tasty and make the perfect starter.

Cookbook Reviews - Prashad

For mains I cooked the aubergine and potato curry (a true favourite of mine - it's so quick and easy), the chole (a little more fiddly, but beautiful thanks to the cinnamon in there) and the tarka dhal (I could live off this stuff...) from Prashad, along with their chilli, carrot, cabbage and pepper salad. And, because I also quite fancied a rich and meaty curry I cooked the mutton curry from Floyd's India (RIP King Floyd), but used lamb shoulder rather than mutton. 

Cookbook Reviews - Prashad

Cookbook Reviews - Prashad

Cookbook Reviews - Prashad

Cookbook Reviews - Prashad

I have to admit to cheating when it came to dessert as I'd spotted some tins of gulab jamun on offer at Tesco... but it all went down very well and I can safely say that Prashad didn't let me down one jot!

Cookbook Reviews - Prashad

I honestly cannot recommend the Prashad cookbook enough - to meat eaters as well as vegetarians - stunning food that's quick, easy and pretty cheap to prepare.

Monday, 13 October 2014

Choco Latte, Hillsborough

Ever so slightly worse for wear, we headed into Hillsborough for brunch last weekend. I've got to be honest, I wasn't overly hopeful. After years of having the likes of Tamper and the Wig and Pen on my doorstep, I have been a little spoiled in the breakfast department, and I had no idea what I'd end up with in Hillsborough.

Choco Latte was already on my radar for their bistro evenings and as we wandered through the main shopping area, we noticed the cafe was quite busy and decided to give it a go for brunch.

Light and bright inside with a choice of tables and sofa area, Choco Latte is clean and inviting. A quick glance at the chalkboard menu and I spotted that there was a smoked salmon and scrambled egg bagel on offer - I was sold.

Smoked salmon bagel - Choco Latte, Hillsborough

Sadly I hadn't spotted the eggy bread with bacon, but Gav had...

Eggy bread with bacon - Choco Latte, Hillsborough

For less than a tenner for both plates, including a coffee each, we were more than happy with Choco Latte. The food was tasty, servings were perfectly ample and there was a laid back and easy vibe to the place. 

We haven't had chance to try many of the cafes in Hillsborough, but I'm pretty sure Choco Latte will become a bit of a regular haunt for us - in fact we're already booked in for one of their bistro nights!

Friday, 10 October 2014

Late Night Diner at The Harley, Sheffield

Late Night Diner sees Twisted Burger Company serve their special diner menu from 10pm all the way through to 4am, Sunday to Wednesday. Sound-tracked by The Harley’s resident DJs playing afrobeat, funk, psych, hip hop and more, Late Night Diner will be the perfect place to hang out with friends and grab some late night scran. With free entry and good drinks at good prices, the Late Night Diner is set to shake up Sheffield’s bar culture!

Charlotte Leaver, Brand Manager for Twisted said: We are so excited to launch the Late Night Diner with The Harley. It’s a totally new way of late night eating – no more questionable kebabs on the way home from a night out or sad chocolate bars from the library vending machine! Our special diner menu is great value for money as we’re using the same high quality ingredients as we use during normal restaurant hours and can be eaten in or taken away.”
Late Night Diner at The Harley, Sheffield

Twisted’s diner menu features simplified version of the burgers so many know and love. From the Steel City Cheeseburger (beef patty, American cheese, Techno Burger Sauce - £4.00) through to Just Falafs (falafel patty, minted sour cream, red onion - £3.50) as well as a range of fries, late night diners will be hard pushed to find better grub at 2am!

  • The Harley is situated at 334 Glossop Road, Sheffield, S102HW, just up from the University of Sheffield tram stop.
  • Opening hours:
   Twisted Burger Breakfast Club served: Monday – Friday, 7.30am – 11.30am,  Saturday & Sunday, 8.30am – 11.30am.
     Full menu served: Monday – Sunday, midday – 10pm.
     Late Night Diner menu served: Sunday – Wednesday, 10pm – 4am.

Thursday, 9 October 2014

Sheff's Kitchen - A Whirlow Hall Farm Charity Event

Two Sheffield chefs, Lee Mangles of Silversmiths and Simon Ayres of Showroom Café Bar, will be taking part in a cook off at Whirlow Hall Farm's pop up restaurant at Sheffield Hallam University on Saturday 25th October 2014 (7.30 pm). 

Sheff's Kitchen - A Whirlow Hall Farm Charity Event with Simon Ayres and Lee Mangles
Lee Mangles (L) and Simon Ayres (R)
Diners will eat three courses from either the red kitchen (Lee Mangles) or the black kitchen (Simon Ayres) before scoring each dish in order to declare the ultimate winner. With a live feed into the kitchen and a Gordon Ramsay lookalike the event promises to showcase the great talent of Sheffield - including Whirlow Hall Farm's produce which will be used on the night. 

Whirlow Hall Farm is known for producing high welfare produce and as it is a supporter of nose to tail cooking, diners can expect some creative dishes from the chefs on the night.

Tickets are £45 each and are available for tables of 4-10. All funds raised will be donated to Whirlow Hall Farm Trust, 

For more information or book tickets call 0114 2352678 or email   

Wednesday, 8 October 2014

‘A Celebration of Truffles’ - Inox Dine - A Recipe

“While it’s difficult and expensive for home cooks to buy fresh truffles - and of course we can’t dine out on truffles every day - I’d encourage anyone interested to try truffle oil,” said Joe Berry, head chef of Inox Dine restaurant, Sheffield

“It can be a great introduction to the flavour and, as a secret seasoning, will really add something to your repertoire of cooking. Buy a bottle, pop it in your store cupboard and you can use it for two or three years."

The flavour of truffle pairs best with earthy flavours such as artichokes, potatoes, and asparagus it also works beautifully with the creaminess of eggs and, if used sparingly, with chocolate. Beware it can be quite over powering when using it in infused oil so add a little at a time, tasting as you go.

Truffle oil is best used to finish dishes as most of it is made with extra virgin olive oil which has a very low burn temperature.


1 Chicken leg cooked, cooled and shredded
40 g Dried Porcini Mushrooms soaked in 300ml of boiling water and chopped
250g Chestnut Mushrooms sliced
1 small onion finely chopped
250g Carnoroli rice
50g Butter
100g Parmesan
Glass of white wine
1.2l. good quality chicken stock
1 small bunch of parsley finely chopped
Truffle oil
2 teaspoons of grated (or sliced if you have a truffle slicer) fresh summer truffle
I punnet of water cress


Reserve the water used to rehydrate the porcini mushrooms and add to the chicken stock.  

Combine both in a pan and bring to a gentle simmer.

Gently cook the onions in 3 tablespoons of vegetable oil in a heavy based pan until soft – do not brown or burn.

Add the rice and stir making sure each grain is coated in oil. This should be done on a medium heat to warm the rice up.

Add the wine and cook for a further 2 or 3 minutes. The rice should be almost translucent at the tip of each grain.

Add the shredded chicken and mushrooms.

With a ladle add the stock, stirring and allowing the liquid to be soaked up before the next ladle is added – This should take 10 – 15 minutes.

When you are satisfied the rice has cooked out and you have the right consistency - if you shake the pan there should be a good ripple across the mixture.

Now add the butter and parmesan and, with some elbow grease, work into the risotto to emulsify and enrich. 

Add the parsley and approximately 2 tablespoons of truffle oil and a serve topped with a good bunch of water cress and your freshly grated truffle.

Tickets for ‘A Celebration of Truffles’ on Friday, October 17 at 7pm are priced at £34 per person for a three course meal including a welcome drink on arrival. To make a booking and to purchase tickets call 0114 2226043 or email

Tuesday, 7 October 2014

A Celebration of Truffles - Inox Dine

Joe Berry, head chef of Sheffield restaurant, Inox Dine, has collaborated with Dr Paul Thomas, an expert on the cultivation of truffles, to create a three course menu to showcase the world’s most precious ingredient. 

The unique ‘truffle trio’ of dishes will be served at the ‘A Celebration of Truffles’ event taking place at Inox Dine, the restaurant on level 5 of the Students’ Union Building at The University of Sheffield, on October 17 (7 pm).

The evening will celebrate the rich taste and odour of this exotic and delicious delicacy, offering diners a chance to enjoy a starter, main course and dessert all including fresh truffles. Dr Thomas will also offer some insight into the complex and mysterious forest fungus whose popularity continues to grow.

A Celebration of Truffles - Inox Dine restaurant, Sheffield
Truffles are provided by Dr Paul Thomas's company, Mycorrhizal Systems Ltd
Dr Paul Thomas commented: “Yorkshire is a great place to grow truffles because of the nature of the soil and the climate. Indeed, a summer truffle grown in Sheffield has a better flavour than those cultivated in France and Italy. It’s set to become a true Yorkshire delicacy.”

Joe Berry, Head Chef at Inox Dine said: “It’s an exciting opportunity as a chef to use truffles in your cooking. You have to have a real working knowledge of how to use the ingredient. I think the fact that they are so expensive and the quirkiness and mystery of foraging for truffles with pigs and dogs, all adds to the fascination. People are also interested in unusual flavours so we’re really looking forward to showcasing this gem of an ingredient.”

Truffle duck egg custard with cep brioche, crisp prosciutto and roast salsify and truffled popcorn
Truffle duck egg custard with cep brioche, Old Winchester cheese, roast salsify and truffled popcorn (V)

Chicken supreme and wing with crisp skin, celeriac fondant, 
sweetcorn purée and with truffle jus 
Ravioli of pumpkin and chestnut with wild mushrooms, braised endive, sweetcorn puree and a truffle and honey emulsion (V)

Truffled chocolate delice with cocoa nib tuille, and a mascarpone and vanilla salt sorbet

Tickets are priced at £34 per person for a three course meal including a welcome drink on arrival. To make a booking and to purchase tickets call 0114 2226043 or email