Catering news

Recipe: Hot and sour tofu broth with bamboo shoots and rice noodles

Executive chef at Stanley House, Steve Williams, shares his recipe for a vegetarian main of hot and sour tofu broth with bamboo shoots and rice noodles. Makes 4 Ingredients For the hot and sour paste 2 garlic cloves – peeled … Read more


Say farewell to winter with this warming dish of braised pig cheeks

Justin Jerome, head chef of The Grill at Stanley House, shares his recipe for an earthy winter dish of braised pig cheeks, with capers and parsley. Serves 4 Ingredients 20 pig cheeks – trimmed (ask your butcher to do this … Read more


How to bake the perfect deconstruction lemon tart with raspberries

Executive chef at Stanley House, Steve Williams, shares his recipe for a classic dessert with a twist – deconstructed lemon tart with raspberries Makes 4 portions Ingredients 1 punnet fresh raspberries Clotted cream Lemon balm For the sweet pastry 250g … Read more


How to make restaurant quality tartare of beef at home

Executive chef at Stanley House, Steve Williams, shares his recipe for a traditional bistro dish of tartare of beef, caper and lemon jam with mustard mayonnaise. Makes 4 Ingredients 4x 75g beef fillet steak – cut into small dice One … Read more


Recipe: slow cooked breast of lamb with salsa verde

Executive chef at Stanley House, Steve Williams, shares his recipe for a warming family dinner – slow cooked breast of lamb with salsa verde. Makes 2 portions Ingredients For the marinade Two garlic cloves – pureed 25g parsley – finely … Read more