A fantastic layered raspberry shortbread stack recipe by Steven Doherty, with crisp biscuit, fresh berries and a tangy raspberry sauce. This raspberry dessert is simple to prepare, for an impressive but easy dessert.
A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.
Steven Doherty's smoked salmon blinis recipe is perfect served as an individual starter – a fluffy, yeasted pancake topped with the classic combination of cream cheese, smoked salmon and a little caviar for an elegant flourish. Smaller blinis could be served as delicious party canapé.