- Bob Hart's smoked trout pate
- Bacon-wrapped Grilled Rockling
- Classic Chicken Kiev
- Crumbed Mozzarella Wheels
- Quail in grape and verjuice 'bath'
- Lemon Pearl Barley Risotto
- Bob Hart's delicious recipes
- Duck legs braised in Madeira
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- Fiona Mackie on Bob Hart's golden syrup dumplings Forget cream - use custard...must be served with plenty of custard. more
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- Laraine on Bob Hart's delicious recipes Hi Bob, I am wondering where I can find the chocolate cake recipe that you mentioned today?Thanks! more
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- Pat on Bob's ice cream pudding I have been making hot plum pudding for Xmas in the last 30+ years because of tradition . It is always difficult to get ... more
- Eliza on Short Cut Cherry Ice Cream Thanks for the cherry icecream recipe Bob, have made it and also made anotherr icecream using crushed Crunchy Bars So ... more
- Peter on Ask Bob Hart a food question Hi BobHeard you talking about ice cream today using Paul's vanilla custard but I was driving and could not take note. Can ... more
- Eliza on Bob Hart's delicious recipes Hi Bob, I forgot to put complete email address in before. Please can you give me the recipe for the delicious sounding ... more
- you da man!! on Bob Hart's fried eggs Bob you da manTried your eggs this morning and they worked a treat.You really do have to be bang on the timing but great ... more
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Prawn-powered lobster rolls
Our increasing obsession with American regional food makes perfect sense to me: it is, after all, some of the best casual food on the planet, and we understand and like casual.
Burgers are booming, as are sliders (mini-burgers). Pulled pork sandwiches are everywhere and, as we discussed recently, even the terrifying monte cristo sandwiches have hit town.
But one dish that sneaked through as a piece of up-market casual eating is the lobster roll - a curious dish, quite wonderful, from the New England region of the US.
Sadly, lobsters are a bit too expensive here for us to chop them up and stick them in buns. But cooked prawns, which are far more reasonable, make great "lobster" rolls.
The trick is in preparing the roll: it's a standard hot dog roll which is brushed with melted butter and then crisped up, briefly, in a pan, in a hot oven or even on a barbecue.
The chopped prawns are then made into a salad filling by tossing them through with chopped celery and American mayo such as Best Foods, although New England residents will tell you it has to be Hellman's. Finish it off with a squeeze of lemon, a grind or two of pepper, and that's it.
Split the warm, crisp rolls down the top and pack them with the prawn salad. Then eat - ideally with some chilled riesling or a cold beer.
Chances are, in fact, that there will be somebody very fashionable eating these in the Birdcage, even as we speak about them.