Dish

CONTRIBUTORS

Claire Aldous

Food editor

@clairealdous

Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 15 years, having been with since the very first issue. With a vast knowledge of ingredients and techniques, her constant innovation and imagination are an invaluable

You’re reading a preview, subscribe to read more.

More from Dish

Dish9 min read
Food Fast
Breakfast, lunch or dinner? Creamy eggs and spicy salsa with black beans are perfect any time of the day in our book. 2 tablespoons extrvirgin olive oil400 gram tin black beans, drained and rinsed1 teaspoon cumin seeds2 cloves garlic, crushed4 large
Dish8 min read
Autumn Faves
We created this salad on shoot day, just happening to have the perfect ingredients to hand (thanks Claire!). It goes brilliantly with the lasagne, pie, and spaghetti and would be equally at home with roast chicken. I love a tangy dressing, but if you
Dish2 min read
Rhubarb, Rhubarb
There are several varieties of rhubarb that produce all year round, from the slimmer bright red stemmed plants to the thick, green stemmed versions. A rhubarb crumble is a heart-warming way to serve dessert, but we also love it in chutneys, relishes,

Related