Get your kids in the kitchen to help decorate a festive Christmas tree cake. This clever recipe makes two ‘trees’ from just one sponge, so once it’s cooled, you can go head-to-head on the decorating!
Upgrade your Christmas dessert with our crisp, craquelin-topped profiteroles, filled with light cream and topped with an indulgent hot fudge sauce
I have adapted this recipe from my mate James Ferguson. He used to cook it at the Towpath Cafe on London’s Regent’s Canal, where he served the mozzarella with some lovely pickled radicchio and pangrattato breadcrumbs, and it was delicious. You had the gentle softness of the cheese and the silkiness of the radicchio with a lovely toasty crunch on top. For this recipe I would always pick a buffalo mozzarella over a burrata.
Serve these top drawer hot dogs with our accompanying recipes for harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw
Make this rice salad with our accompanying recipes for brown butter pilaf, harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw
Use the flavours of a summery Pimm’s cup in this simple bake. A cocktail in cake form, top with strawberries and mint leaves for a stunning summer dessert
It’s the citrus in the custard that sets apart this classic Spanish dessert, topped with golden, caramelised sugar. The perfect way to round off a tapas menu
Serve these sea bass fillets with our accompanying recipes for brown butter pilaf, seedy gremolata, tahini dressing, and cabbage & corn slaw
Contains pork – recipe is for non-Muslims/non-pork eaters.
Try this delicious spring pasta bake recipe as a midweek family meal which freezes brilliantly. We’ve used orecchiette, but you can use whatever pasta you like
Make this summer bean stew and use it as a base for three meals. Using dried beans is a cost-effective cooking option. See the three extra recipes below
Use the extras from our summer bean stew as the base for this summery salad with parmesan chicken topping. It’s a great way to cook through the week
Use the extras from our summer bean stew as the base to make this dish with white fish in a herby topping, green olives and leftover green aïoli
