The Bureau of Taste

Vegetarian

  • summer syrups

    Infusions For Cocktails: Flower Syrup Recipes

    by Nicola Lando

    • 1 hour 15 per recipe

    • Intermediate

  • Porcini Bread Sauce Recipe

    Porcini Bread Sauce Recipe

    by Claire Thomson

    • Easy

  • Poppy Okotchka on How Gardens Grow Us

    Poppy Okotchka on How Gardens Grow Us

  • Christmas Chilli Chutney Recipe

    Christmas Chilli Chutney Recipe

    by Victoria Glass

    • 2 hours

    • Easy

  • Jenny Linford Makes Truly Exciting Salads

    by Jenny Linford
  • Pistachio ice cream gelato recipe, with chopped pistachios using ice cream stabiliser to make it ultra smooth

    Pistachio Ice Cream Recipe

    by Nicola Lando

    • 4-6 hours

    • Intermediate

  • Jesse Jenkins (ADIP) Shares His Top Sous Chef Ingredients

    by Jesse Jenkins
  • Yuzu Sorbet Recipe

    Yuzu Sorbet Recipe

    by Nicola Lando

    • 1 hour 35 with added setting time

    • Intermediate

  • Italian BBQ Vegetables With Grilled Lemon, Basil And Mozzarella Recipe

    Italian BBQ Vegetables With Grilled Lemon, Basil And Mozzarella Recipe

    by Giovanna Ryan

    • Easy

  • BBQ Chocolate, Hazelnut And Banana Stuffed Flatbreads Recipe

    BBQ Chocolate, Hazelnut And Banana Stuffed Flatbreads Recipe

    by Giovanna Ryan

    • Easy

  • Braised Bean Curd Skin With Mushrooms Recipe

    Braised Bean Curd Skin With Mushrooms Recipe

    • 25 minutes

    • Easy

  • Pistachio And Cherry Frangipane Tarts Recipe

    Pistachio And Cherry Frangipane Tarts Recipe

    • 2 hours 30

    • Intermediate

  • How to Melt and Temper Chocolate Correctly

    by Holly Thomson
  • Golden Croquembouche Recipe

    Golden Croquembouche Recipe

    by The Sous Chef Team

    • 3 hours 30

    • Difficult

  • Christmas Millefeuille Recipe

    Christmas Millefeuille Recipe

    by Nicola Lando

    • 3 hours 10

    • Difficult

  • Christmas Spiced Nuts Recipe

    Christmas Spiced Nuts Recipe

    by Nicola Lando

    • 35 minutes

    • Easy