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Saturday 1 March is St David’s Day. What better excuse do you need to rustle up a batch of Pice...
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Spicy Bean Patties (serves 4) Tip 2 x 400g tins of butter, kidney or cannellini beans (drained, but no need...
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Two of October’s fabulous fruits bought together in perfect muffin harmony. You could, if you so wish, use blueberries instead...
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Rhubarb Relish (makes 3 x 200g jars) Trim 800g rhubarb and chop into 3cm chunks. Tip half of the rhubarb...
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Elevate an erstwhile prosaic sausage casserole to elegant heights with this scrumptious, seasonal sausage celebration. Ingredients (serves 4)400g high-quality sausages...
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Celebrate your own version of Independence Day with this smoky, tantalising taste of America’s deep south, perfect for a steamy...
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Ripe tomato and stale bread salad? No thank you! But Panzanella – one of Tuscany’s most famous recipe exports –...
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Four tastebud-tingling hors d’oeuvres to master in time for the party season 1. Miso Devilled Eggs (makes 24)Peel 12 cool,...
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Put your phone down! This recipe recreates a classic takeaway fave rave that moves from stovetop to table in the...
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Baked Goats’ Cheese with a Walnut Crust and Balsamic Onions A moreish combination that makes the perfect light lunch for...
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This is a dish that, once made, you’ll return to again and again: slightly smoky, super-tasty and utterly delicious. I’ve...
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From Kenji Morimoto’s Ferment cookbook This quick weeknight meal is a feast of layered umami: not only from the miso...