Brunch, breakfast, a leisurely lunch, or a quick dinner. Eggs really are the perfect ingredient for anytime of the day. You can’t beat my Peperonata and goat’s curd baked eggs recipe, in my latest Evening Standard Column.
You make so beautiful food – I really admire your skills and vision!
Love your website and all your news and recipes.
Colourful, inspiring and really enjoyable.
Looks absolutely divine…will have to try this. Rachel, do you have any recipes that work well for children? My daughter loves your show (we’re in the States) and of course loves your chocolate dessert and cookie recipes…but for other meals she’s not so sure about trying. She’s like you, LOVES cheese and tomato sauce (pureed, not chunky). Thanks!
Rachel! I love everything you create…cooking is my passion and you the master behind. My Husband love your show ..when we see you again in the U.S.A. .
Rachel, we LOVE your latest, Kitchen Notebook. Already I have made Aubergine Schnitzel (yum), Cauliflower Cheese Burgers (yum) and Sticky Chicken with Malaysian Salad (yum).
I love your TV show also and take note of the extra tips.
Thank you so much, you are very much appreciated.
Hey Rachel (or other chefs reading),
I made just the chocolate cake part of your “black forest gateau bowls” and I did everything perfect (especially the egg part) and it came out dry and crumbly. I used the right oven temp and took the cake out at 30 minutes when it said cook for 30-35. I guess I am just disappointed because I have never made something bad out of your cookbooks until now and I want some advice before I attempt it again. Other than this your books are all fantastic and my boyfriend and I enjoy your show a lot.
Hi Whitney, all ovens are different, but perhaps introduce a tablespoon of milk to the mix. Hope that helps
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