·2 min read
Rhubarb Relish (makes 3 x 200g jars) Trim 800g rhubarb and chop into 3cm chunks. Tip half of the rhubarb...
·1 min read
Saturday 1 March is St David’s Day. What better excuse do you need to rustle up a batch of Pice...
·2 min read
Take those jars off your Christmas grocery shopping list! Home made Cranberry Sauce is one of the simplest festive feast...
·3 min read
From Bath Botanicals Bath Botanical Distillery has launched Dirty Dash – a brand of world-first, bitters-style drops to recreate the...
·1 min read
Thursday 28 November is Thanksgiving Day in the USA; if you rustle up this classic all-American pie to celebrate the...
·7 min read
Celebrated chef, restaurateur, author and television presenter Rick Stein has 10 award-winning restaurants in the UK and has written over...
·1 min read
Courgettes: they ain’t over ‘til they’re over – and they’re definitely not over yet! Put a couple to good use...
·1 min read
Soup, curry and cauliflower cheese in one glorious, soul-soothing pot. Ingredients (serves 4)2 leeks, trimmed, peeled and sliced1 tbsp curry powder (mild,...
·1 min read
An elegant, delightfully punchy spring supper. When summer swings into view, replace the cannellini beans with broad beans to up...
·1 min read
Since retiring from the well-loved restaurant Casanis, chef Laurent Couvreur offers personal services for special occasions. From cheffing on board...
·1 min read
Soft, creamy pork under a blanket of crackling served with a rich, fruity sauce: this little piggy is destined to...
·3 min read
Ditch the cornflakes, trash the toast, and move that muesli. Indian breakfasts have arrived at Bandook restaurant in Bath and...