ByRuby

ByRuby

By Ruby By Ruby Don’t feel like cooking from scratch… Ruby,  Leith’s-trained founder, met Milly, her creative co-founder, while working as Head Chef at Finns. The more the two of them chatted to customers and nattered about their own lives, the more they...

Strawberries and Wimbledon…

In our minds Wimbledon goes together with strawberries nearly as well as cream, and not without good reason. The tennis tournament has always coincided with the peak of the traditional strawberry season in the last couple of weeks of June… until now! Apparently...

Onion & Shallot Tarte Tatin

Requiring few ingredients this recipe is surprisingly easy and really makes the most of one of Britain’s sidelined vegetables Serves 4 PREP: 50MINS COOK: 30MINS   300g puff pastry, thawed if frozen 75g butter 500–600g mixture of small to medium sized onions and...

Pasta with Cavolo Nero, Anchovies and Parmesan

This intensely savoury dish is packed with flavour.  Cavolo Nero, a black cabbage is enhanced with softened anchovies that melt on eating. Serves 4 PREP: 15MINS COOK: 30MINS   500g dried penne pasta 2 tbsp olive oil 2 garlic cloves peeled and finely chopped Bunch...

Zwetschkenknodel (plum dumplings with toasted breadcrumbs)

 This Austrian recipe was given to us by a member of staff a few years ago, and we thought it worth revisiting!   Serves 4PREP: 20MINS COOK: 7MINS makes 10-12 dumplings   For the dough: 200g Flour 30g Butter or margarine 250ml Water 1 egg   For the rest of...