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Search results for ‘smoke’

Restaurant review: Little Smoke

Restaurant review: Little Smoke, Moorgate

Indulgence is the order of the day at Moorgate’s Little Smoke, where the focus is on native and rare-breed meat

Smoke & Salt's cured trout

Smoke & Salt, Brixton: restaurant review

Smoke & Salt navigates the transition from residency to restaurant with ease at its new Pop Brixton site, where we hoover up merguez-spiced lamb tartare and tomatoes with smoked ricotta

Honey & Smoke: aubergine with tahini and burnt egg yolk. Patricia Niven

Honey & Smoke, Fitzrovia: restaurant review

In a sleek space on Great Portland Street, Sarit Packer and Itamar Srulovich are quietly creating a menu that's good enough to shout about

Smoke & Salt

Smoke & Salt's recipe for crisp, spicy Scandi-style biscuits

Winter getting you down? Channel your inner hipster with this Swedish biscuit recipe from Smoke & Salt

Polyscience Smoking Gun

Weapons of Choice: Add smokey flavour to anything with the Polyscience Smoking Gun

Don't worry about a food smoker or smoking chips to add depth to your dishes – instead, grab this kitchen gadget from Polyscience.

Summers Under The Tamarind Tree beef kebabs

Sumayya Usmani's recipe for bihari kebabs

A Pakistani dish that originates from Bihar, India, these flavoursome kebabs are a great early-summer BBQ go-to

Alaska salmon eggs royale

Anna Hansen's tea-smoked Alaska salmon eggs royale

Kick brunch up a notch with the Modern Pantry's Anna Hansen's recipe for tea-smoked Alaska salmon and spinach eggs royale.

Sirloin tataki at Bo Drake

Flavour of the Week: Bó Drake

Pan-Asian flavours, great barbecued meats and creative cocktails are what you'll find at Soho hideout Bó Drake

The Big Green Egg

Make the perfect turkey this year with Big Green Egg

Christmas dinner just got easier – as well as a free KellyBronze turkey with every Big Green Egg MiniMax, the company's also got a handy guide to cooking this year's bird

Logs at Pit Cue

Feeding the fire: London's love of cooking with wood

With barbecue culture alive and kicking in London’s kitchens, we get an education in what the marriage of wood and smoke can bring to food

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