Magazine nov 14

Riley's

CUISINE live • breath • food

ISSUE 1 NOV 2014

for the

love of Desserts page 23

RILEY’S CUISINE

1

2

RILEY’S CUISINE

inside Riley’s Cuisine

REGULARS

4 Editors Letter 27 Back Page Riley’s Cuisine 2015 25 Riley’s Beloved Condiments 24 Healthy Living : Spiced Cod and Okra

10 Supper Soup - Warm up with our Autumn homely soup.

Above: Karaway Bread in Stratford Westfield

16 corned beef - A delicious rice dish, alternate to reagular meat dishes.

Cover Look

TRAVEL 6 RESTAURANT for Foodies A pocket guide to Riley’s Cuisine Top 5 foodie eateries

20 TravelFeature:

Hightest of Heights A look into the tallest building in the UK

RECIPES 12 Delicious Deep Fried Eggplant - A beautiful healthy starter option,cooked in rapeseed oil can help maintain healthy cholesterol levels as part of a healthy balanced diet, beneficial for heart health

RILEY’S CUISINE

18 cupcakes - Red Velvet Cupcakes with Cream Cheese Frosting, no egg recipe

This months cover:During the months of festive fun a creamy delicious cupcake treat reciepe found on page 22

3

CUISINE November

A

s a child food was like a way for my parent to embrace their culture, within their lives in England.

A country that they had seen grow in its understanding of culture foods and the provisions for culture food to be sold in British super markets.

My parents never cooked only Caribbean

“Kanndiss your must work that 110% harder then the kid next to you so your shine can just shine that bit brighter“

cuisine but rather “good food” this being the description by father for the food he cooked.

Every dish he cooked was like a trip to a distant land a reason for him to share his experience, wisdom and knowledge of the food, where it is found and how it came to be an acquired taste of that country. I have many fond memories of standing in the kitchen door wide eyed like a deer in car head lights watching my father cook in our alley kitchen.

My father was a stay at home dad who did everything around the house plus cooking the majority of my evenings meals during school term time; I experienced spices, sweets and savory flavours. I learnt from a young age of how to use the 4 condiments correctly to season meats. I always thought myself quite privileged to have a dad that stayed at home and taught me how to cook, use technology and educate me about the world. I know it’s cynical of me but I am truly molded by the influence of my up bringing.

4

@rileyscuisine

An early memory of cooking in the kitchen is not with my father but my mother at Christmas when my mother showed me how to bake an apple pie using the apple from our granny smiths apple tree in the garden; this is one of my favourite recipes that I will always treasure. Throughout the year in each months magazine their will always be a recipe that will be rather dear to me; as I try and imitate the recipes and cooking that I had grown up with. Cooking is not my only love but I love to travel also.

Founded Riley’s Cuisine purely because of my love for cooking and eating. Our website is perfect for all you Foodie Fans who just “Live Breath Eating”. By incorporating food relevant news worthy news and recipes, interviews and reviews.

Riley’s Cuisine provides it’s readers with a rage of platforms to get hold of their beloved page turned; web, phone and tablet on a month by month subscription.

I

Riley x KANNDISS RILEY EDITOR-IN-CHIEF

RILEY’S CUISINE

RILEY’S CUISINE

5

Trattoria La Ruga: Inside and al-fresco dinning at the lavish itatalian restaurant

Bunch of Grapes

The stereotype of pub dinning experience is simply a menu listing: sausage and mash, pies (fish, cottage, meat) and ice cream and always a large variety of alcohol.

But at ‘A Bunch of Grapes’ A order of fish and chips meal consisting of a lovely British Cod, chunky chips with a fluffy centre, sweet mushy peas and house sauce and is nothing short of devine.

RESTAURANT

6

for Foodies

BRING THE SPICES FROM SUMMER TO YOUR COLDEST WINTERS

Orford Saloon Walthamstow village Orford Saloon Tapas Bar menu is made up of traditional tapas Spanish recipes. Each dish comes in a bowl perfect for sharing, while some are more filling fitted for those who wish to order a vegan meal separately.

Orforf Saloon provides a pallet changing experience with Sautéed Potatoes with Spicy Tomato Sauce or Mixed Fish Calamari.

RILEY’S CUISINE

Black &Blue Tratorria La Ruga

TheItalisn restaurant Tratorria La Ruga is an instantly loveable restaurant that compasses an intimate, romantic evening out, the restaurant has a small terrace for those who wish to enjoy the cool breeze of summers evening ‘al fresco style’ and offers a selection fine wine from the region.

Trattoria La Ruga is proud of it’s reputation for freshly provided produce. Each day the restaurant creates a unique menu of uncomplicated Italian dishes written up on blackboard displayed inside the restaurant.

Situated in the heart of the Borough market, Black and Blue is the ideal location for a business lunch or a more relaxed bite to eat.

A quintessential feature is the VIP area above the bar.

TOFF’S

Toff’s fish and chips is the heart and soul of Muswell Hill bringing a vibrant and refreshiing taste to fish and chips. Their fish supplier is a member of the Marine Sustainable Seafood council providing the highest quality of fish to their beloved customers. Toff’s a restaurant and takeaway since its’s establishment in 1968, Toff’s is an award winning fish and chip shop. Cod and chips is the Londoners favourite, but that’s not true for the whole country.

RILEY’S CUISINE

7

Borough

Borough Market consists of up to 70 stalls and stands. Thepresent market, located and is just south of Southwark Cathedral. Stallholders come to trade at the market cheese, fish, meat, ciders, game and

8

RILEY’S CUISINE

Market

on onSouthwark Southwark Street Streetand andBorough BoroughHigh HighStreet Streetisisoverlooked overlookedby bythe theshard shard from different parts of Europe selling their produce of fruit and vegetables, from different parts of Europe selling their produce of fruit and vegetables, freshly freshlybaked bakedbread breadand andpastries. pastries.

RILEY’S CUISINE

9

SCOTLAND Australia

ITALY

TURKEY

Everything you do Depends on you European Market Capital, Borough Market

India

AMSTERDAM

BELGUIM Above: Delicious oriental teas by Tea2You; one of many international stalls

wales

Europe

Taste Croatia

Husband and wife Chris and AnaMaria are the team behind Taste Croatia offering a tempting range of truffle, olive oil and sweet products from Istria - a region of Croatia which is famous for its exceptional cuisine.

Rare Str’eaT Experts when it comes to delicious rare & heritate British meats, Rare Str’eat use lamb and beef which is reared on a family farm in the Lake District. On sale at lunchtime, pulled

10

roast herdwick lamb wrap (Baah’rito) Borough Cheese Company Spectacular wheels of Comte cheese, made in the Doubs and Jura areas and matured in the 19th century Fort Saint Antoine, which is owned

by Marcel Petite, one of the most respected affineurs of Comte in France.

Une Normande a Londres Offerings range from familiar favourites such as Camembert de Normandie and Brie de Meaux to the more obscure Tête de Moine or Sainte Maure. Many of the stall’s products

are regional specialities which have been granted protected AOC status.

Fitz Fine-Foods Noel Fitzjohn’s stall specialises in pates, terrines and other traditional Gallic products, sourced directly from France.Specialities include regional pates.

Artisan du chocolat

Irish born master chocolatier Gerard Coleman selling his unique creations: liquid sea salted caramels, chocolate pearls, incredibly filled Os, truffles and a wide range of chocolate bars.

RILEY’S CUISINE

POLAND

@rileyscuisine GOA

GERMANY

FRANCE

FRANCE

At the heart of borough market Une Normande a Londres selling an ambundance of cheese and sausage

International Spice Mountain

SPAIN

BRITIAN

Owner Magali Russie sources her spices direct from producers: spice plantations in Goa and Kerala, vanilla farms in Mauritius, saffron producers in Spain and Kashmir. Offerings a range of spices from the everyday to real rarities such as Australian wattleseed.

The Turkish Deli

United Kingdom Turnips Traditional fruit and veg wholesaler and retailer, run by Fred and Caroline Foster. Whether it be beetroot from Somerset, potatoes from Licolnshire, rhubarb from Yorkshire, cabbages from Kent or locally foraged wild mushrooms, Turnips brings the season’s finest offerings to its Borough stall.

Chegworth Valley

Chegworth Valley Famous mainly for its apple and pear juices, the stall also sells a range of special blends of home grown seasonal fruit and vegetables.

Jills Natural Preserves Jill Liddell-Grainger comes up to Borough Market on the second and fourth Saturday of every month from Bicknoller in West Somerset. Jill makes all of the marmalades, jams, jellies and chutneys herself.

Furness Fish & Game

Furness Fish & Game, based in Flookburgh, Cumbria, sells seasonal fish and game and stuffed poultry.

RILEY’S CUISINE

Every Friday and Saturday morning, they are delieved beautifully fresh produce.The game, including pheasant, partridge, rabbit, hare and venison. Other specialities include Morcambe Bay potted shrimps

Wyndham House Poultry

Lee stocks a range of poultry products including eggs, homemade pates and terrines.Wyndham House Poultry are extra busy at Christmas and Easter plucking all the free range geese and turkeys, likewise during the game season when it’s all about grouse, pheasant, woodcock, snipe and wild duck

Elsey Bent

Elsey Bent has a beautiful displays of produce, and fruits ready for juicing add to the colour of this corner of Three Crown Square, and make it a pleasure to shop for your five a day.

With a traditional sense of quality and value customers are sure to find the best of the season at this stall. The team know their onions, from exotics to the trusty spud, and are keen to share their knowledge and offer advice if you need it.

The stall sells over 25 varieties of traditionally cured, unmarinated olives, including Gemlik salt dried olives, known as kuru sele, which can’t be bought anywhere else outside of Turkey.

Tea2You

Brings loose leaf Darjeeling tea from the plantations of India to Borough Market. Tea2You provides customers with the opportunity to learn about the customs and cultures from where the tea is sourced as well as experience the taste of this refreshing tea.

Pimento Hill

Home cooked Caribbean cuisine comes alive through careful seasoning and flavouring with the essential Scotch Bonnet chilli. The range, which includes sweet red pepper jelly, jerk seasoning and Pimento Hill pepper sauce, is very versatile and can be used as condiments, marinades and glazes.

East Teas

East Teas is a London-based importer of specialist, fine-quality, loose-leaf teas and tea utensils from Japan, Taiwan, Korea and China, sourced directly from farmers.

11

Supper

12

RILEY’S CUISINE

Soup Ingredients 300 grams (leg is best or another cut on-the-bone) 4 cloves 1 packet casserole vegetable mix 1 large onion (diced) 2 large potato(chopped) 1 large eggplant(chopped) frozen sweetcorn kernels (boiled or microwaved and drained) 1 teaspoon Thyme 1 teaspoon Basil 1 teaspoon white pepper 2 garlic cloves(chopped) 2 teaspoons tomato puree 2 teaspoons All Purpose Seasoning Dumplings 1 cup plain flour 1 tsp salt 1 tsp sugar 1 teaspoon black pepper

Method 1. In a medium size stock pot, stir fry chicken pieces, seasoning and vegetable stock for 10 - 15 mins. Add boiling water bring level to half. Bring water to a boil leave on a medium flame for 30 minutes.

2. Peel and wash these root vegetables (potato) in cold water to remove the dirt. Cut eggplant and potato into four slices and then add them to the pot.

3.You can add spinners (small dumplings) to the soup at this time if you wish. (Flour, salt and water to form

RILEY’S CUISINE

a dough - this should not be sticky instructions bellow) The heat should be turned to high at this point. Boil for 15 minutes.

4. Now you can add the rest of the ingredients to the pot, turn the fire down to medium, and cook for another 10 minutes. Then simmer for another 5 minutes.

5.Check the potato to make sure it is soft. If not, cook until it becomes soft but not mushy.

6. Taste and Enjoy

#Riley’sCuisine I am on a seafood diet.

When I see food I EAT IT.

@Yago_boyno A favourite quote of mine“People who love to eat are always the best people.” #JuliaChild #food #greatcooks

@Saher_Malik ”so delicious….=) don’t miss out on this recipe!” #Photographer #food

Dumplings -Preheat your oven to 190°C/375°F/ gas 5 -Put your flour into a mixing bowl -Using a coarse grater, grate your cold butter into the flour -Add a pinch of salt and pepper -Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs -Add a splash of cold water to help bind it into a dough -Divide the dough into preferred amount of pieces and gently roll each into a round dumpling. -The dumplings will suck up quite a bit of moisture so if your stew looks dry add a cup of boiling water and give it a good stir -Place the dumplings on top of you’re fully cooked stew and press down lightly so that their half submerged -Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes

My chopping board #paprika #oregano #thyme #blackpepper #chilli #redchilli #garlic #cloves #caribbeanallspices #salt #foody #foodphotography #chef #cooking

13

E

ggplant deep fried in a light batter, perfect starter to a meal.

Ingredients

1/2 cup all-purpose flour (or cornstarch, breadcrumbs) 1 egg white (optional/lightly beaten) 1/2 tsp salt 1 tsp sugar 1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered 30ml Palm Oil (2 tsp, for deep frying)

Riley’s Essential Spiced Dip 2 1/2 tablespoons paprika 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 3 teaspoons of tomato puree (Jalfrzi sauce) 1 teaspoons of mango chutney (for sweetness) 1 chopped tomato

14

Methods 1. Place the flour and egg, each in 3 small bowls.

Add the 1/2 teaspoon of salt to the egg and whisk to combine.

2. Season all-purpose flour the with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.

3. Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour.

4. Coat each piece with the batter mix. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.

5. In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown.

6. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.

RILEY’S CUISINE

RILEY’S CUISINE

15

Corned Beef

Ingredients 2 Slices corned beef (or a third of a can of corned beef) Rice (a plate, or two if you wish, preferably leftover rice from the day before) 1 Clove garlic (chopped) 2 Red chillies (or green, chopped – optional) 1 Spring onion (chopped) Frozen sweetcorn kernels (boiled or microwaved and drained) Frozen okra (boiled or microwaved and drained) 2 tsps Soy sauce 1 tsp Salt 1 tsp Black Pepper Vegetable oil (or sunflower oil)

Methods 1. Fry vegetable/sunflower oil in the wok.

2. Add garlic and chilli, once it turns colour 3. Add corned beef.

4. Once the ingredients have blended cooked nicely in another pot a cup of water and a cup rice to get the best rice result.

5. Salt, pepper and all purpose seasoning granules to the rice as wanted to give it additional taste.

16

RILEY’S CUISINE

A delicious rice dish meal, made with ham/chicken/ spam or my favourite corned beef. You can use a variety of vegetables sweetcorn, potato, okra, spinach, eggplant, carrots and any type of rice, although I find basmati rice taste best.

RILEY’S CUISINE

17

H

of

IGHEST

H

EIGHTS

The Shard has claimed the highest viewing platform, highest shop, highest house and highest champagne bar in the UK.

The Shard, known for its beautiful stature, resembling a Shard of Glass, stands at approximately 309 meters (1,014 ft.) high, 87-storey skyscraper in London forming part of the London Bridge Quarter development. The Shard now currently stands, the tallest building in the European Union draws many visitors from around the world to see the view. Construction began in March 2009; it was topped out on 30 March 2012 and inaugurated on 5 July 2012.

Practical completion was achieved in November 2012.

It’s privately operated observation deck; the View from the Shard was opened to the public on 1 February 2013.

The Shard was developed by Seller Property on behalf of LBQ Ltd and is jointly owned by Seller Property and the State of Qatar. The deck has such a luxurious perception that is granted in the way the designers Renzo Piano not

18

only is the deck used for public viewing the shard holds yoga session with expert instructors. Whilst you take part in relaxing meditation techniques, you can also enjoy the panoramic view of London metropolis from 800ft above.

Stunned by the number of world-famous landmarks visible in a single view, just remember to hold that cobra pose while you look out the double story windows.The Shard has already claimed to have the highest viewing platform, highest shop and highest house in the UK, now they are adding highest champagne bar to the list with amazing food to be enjoyed in the Aqua restaurant! A four star attraction that will only costing you £45 (entrance fee). Shangri- La Hotel attraction at the front of the shard on the ground floor LÁNG, meaning “pathway” in Chinese, is the hotel’s artisan deli. The restaurants and bars at Shangri-La Hotel, At The

RILEY’S CUISINE

left from top: Shard view on London Bridge St; the front of the ShangriLa Hotel; the lobby of Shangri- La Hotel. Main picture:the view from 35th floor of the shard. Right clockwise from top left: Shard Breakfast Martini and Shard Mimosa; seats in the GŎNG bar; stair to the 35th floor; Shanghaistyle Xiao Long Bao; Hutong restaurant Dan dan noodles; Tabke layout in TĪNG restaraunt.

Shard offer the best in contemporary cuisine - with views to match. The culinary journey is at the heart of Shangri-La Hotel, At The Shard, London, and guests will be spoiled for choice at three unique dining venues. Savour the artisan delicacies at LÁNG, as well as locally inspired dishes and the exquisite afternoon tea at TĪNG. Experience GŎNG, the highest bar in London on level 52, for sunset cocktails and late-night drinks in chic surrounds, with spectacular views of London’s skyline. TĪNG restaurant on level 35 open 7:00 am – 10:30pm (reservation access only) most famous for its service of Chinese tea at TĪNG. The hotel provides before making your way to your spacious room with floor to ceiling windows showcase breathtaking views of vibrant London, and you watch the life of the city unfold along the River Thames. Also on offer for hotel guests and paying

RILEY’S CUISINE

public cocktail at Shangri-La’s stylish GŎNG bar, on level 52, where you marvel at sparkling city views as the evening sky gently shifts colour. Aqua Shard, located on level 31 of The Shard, serves innovative contemporary British cuisine and boasts breathtaking views from its restaurant, private dining rooms and spectacular three-storey high atrium bar. Situated on level 33, Hutong serves the fascinating and diverse cuisines of Northern China and is based on the much-loved restaurant of the same name in Hong Kong. Oblix, located on the 32nd floor, offers sophisticated urban casual dining with a menu devised by founder and renowned chef Rainer Becker that offers dishes from the spit roast, charcoal grill and wood-fired ovens. Then like no other hotel’s the Shangri-La Hotel provides an indoor infinity pool on level 52.

19

Sweet little velvet

Cup

A lovely mini sweet treat for both 20

RILEY’S CUISINE

cakes egg and non-egg eaters RILEY’S CUISINE

21

A

guilty diet breaker deeply delicious red sponge cake, topped in white cream cheese frosting. Although delightful with 2 tsp of Captain Morgan rum added to the cupcake mix; I have made this recipe child friendly (sorry no adult treat).

popping up, so to keep the shape of muffin cases.

2. Combine the flour, coco powder, baking powder and bicarbonate of soda in a bowl.

In another bowl, cream the vegetable oil, milk, water and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring .

Into this vividly coloured mixture, still beating, add 1 egg, nutmeg and vanilla.

Finally divide this extraordinary cupcake mix between the cases you laid out at the beginning, remember to take out the coin from the muffin cases before poring the mixture in.

Bake in the oven for about 20 minutes by which time the redcurrant-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted, sponge – more maroon acrylic than red velvet, to be honest.

Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold.

Ingredients

For the buttery cream-cheese frosting:

250g Plain Flour 3 tbsps Coco powder 2 tsps baking powder ½ tsp bicarbonate of soda 1 heaped tablespoon christmas-red paste food colouring 2 tsps Nutmeg granules 1 tsp Grounded vanilla 1 tbsp Brown Sugar 1 Egg (optional works without) 30 ml vegetable oil (2 tbsp) 30 ml water (2 tbsp) ¼ cup Milk muffin tray or muffin cases

1. Put the icing sugar into a processor and whizz to remove lumps.

2. Add the cream cheese and butter and process to mix. 3. Pour in the cider vinegar (or lemon juice) and process again to make a smooth icing.

Ice each cupcake, using a teaspoon or small spatula.

Decorate with chocolate sprinkles and red sugar, or as desired.

Butter cream-cheese frosting 500 grams icing sugar 125 grams cream cheese 125 grams soft unsalted butter 1 teaspoon cider vinegar (or lemon juice) chocolate sprinkles for decoration red sugar for decoration

Methods 1. Preheat the oven to 160°C/gas mark 5, and line muffin tins with paper cases or prep paper cases inside the muffin cases I place coin inside the cases to keep the cases from

22

The MAKE cupcakes AHEADcan NOTE: be baked 2 days ahead and stored, uniced, layered with baking parchment in airtight containers.

The frosting can be made 1 day ahead: cover with cling film and refrigerate; remove from fridge 1-2 hours before needed to allow to come to room temperature then beat briefly before using. Best iced and eaten on same day but iced cupcakes can be kept in fridge in airtight container for up to 1 day. Bring to room temperature before serving.

FREEZE NOTE: Un-iced cupcakes can be frozen, layered with baking parchment, in airtight containers for up to 2 months. Defrost for 3-4 hours on a wire rack at room temperature. Frosting can be frozen separately in airtight container for up to 3 months; defrost overnight in fridge then bring to room temperature and beat briefly before use.

RILEY’S CUISINE

RILEY’S CUISINE

23

24

RILEY’S CUISINE

ed

r

hi

c

le

t po

a

r ig

l

i ch

es

l nu

a golden to light brown crystal with a sweet taste and neutral odor. Used as a sweetener in a large range of meals.

r

ga u s

so

e

s po

r

u lp

al

are deep red,dried jalapeno pepper granules. It has a fruity, full flavor great in stews, soups, beans, pizza, chilis, barbecue, meats, vegetables, and sauces.

a se

a carefully blended powder: salt, coriander, paprika, onions, chillies, celery, garlic, to add flavour to all savoury dishes.

r

k

c la

t

natural sea salts and no additives, used in soups, sauces, seasonings, frozen food, vegetable or meat, poultry dishes.

ng i n

b

l sa

e pp

pe

berries of the Piper nigrum plant ground into a powder with granules. This gives a spicy, woodsy flavour and most commonly used as a spice, seasoning, and flavoring agent.

e

ym h t

is a red ripe fruit of a Capsicum annum ik r dried and milled. ap Used for texture, p color delivery, and flavor into a variety of food applications.

a spicy herb that belongs to the Labiatae family. It has olivegreen colour with a rich taste and aroma.

Oregano is used in pizza, baked goods, sauces, preserves, meat, fish, and spices.

RILEY’S CUISINE

o

or

e

n ga

Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most indispensible ingredients around, and plays a central role in Mediterranean and Asian cookery.

a Mediterranean herb, a vibrant greencolour, with a distinctive aroma. Used to flavour eggs, pork, lamb, fish and game.

ic

g

l ar

25

HEALTHY LIVING

Grilled Cod and Okra Inspired by my home cooked meal, this simple, yet oh-so-luxurious, spaghetti is enjoyable for both lunchtime meal and dinner cuisine.

STEP BY STEP

Ingredients Preparation time: 8 min Cooking time:15 min Serve 3 Cod cuts 3 tbsp of vegetable oil 400g Dried Spaghetti Sea Salt (light sprinkle) Paprika

1/2 tsp ground white pepper 1/2 tsp Chili seeds 3/4 tbsp Oregano granules 3 Cloves of Garlic Frozen okra (boiled or microwaved and drained) 250g of spaghetti Frozen sweet corn kernels (boiled or microwaved and drained)

Methods 1 Heat the vegetable oil in a pan and add garlic, chilli paprika and Oregano granules 2 Bring a pot of water to the boil to cook the pasta al dente, approximately 7-9 minutes.

3 Then add cod cuts to pan with spices. Heat the oil on a large, flat griddle over a medium heat and add the fish, skinside down.

3 Fry for about a minute, until seared underneath, then turn and cook the other side. Remove from the pan and leave to rest for 2 minutes.

4 For the okra and sweet corn, mix with butter in a small bowl put in the microwave for 30 sec then lightly toss and sit

26

until preparation of meal 6 Place vegetable bowl on plate and turn over, place spaghetti on opposite half of plate. Top with the fish over spaghetti.

7 ENJOY! TIP If frozen put in microwave before adding butter to defrost

RILEY’S CUISINE

Riley's

CUISINE December

INTERVIEW : Raymond Blanc RILEY’S CUISINE

RECIPE: Christmas Cake

BRUGE CHRISTMAS MARKET 27

28

RILEY’S CUISINE