·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
Ripe tomato and stale bread salad? No thank you! But Panzanella – one of Tuscany’s most famous recipe exports –...
·1 min read
Give the humble roast chicken traybake a spectacular summer-season makeover with this easygoing, super-tasty Mediterranean-inspired melange. Ingredients (serves 4) 700g...
·1 min read
This seasonal, indulgent root vegetable dauphinoise adds elegance to a Sunday roast, elevates classic sausage and mash to stellar heights...
·1 min read
Readers of a certain, erm, vintage might remember London’s iconic vegetarian/wholefood restaurant Cranks, the original incarnation of which opened in...
·1 min read
Put your phone down! This recipe recreates a classic takeaway fave rave that moves from stovetop to table in the...
·2 min read
All recipes serve 4-6 as a side dish Italian Potato Salad Boil 750g halved new potatoes in salted water for...
·1 min read
The ultimate no-fuss Bank Holiday sweet treat. You can, if you like, swap the raspberries for strawberries in this recipe,...
·6 min read
October marks an incredible milestone – 20 years of The Bertinet Kitchen Cookery School in Bath. To celebrate, Richard will...
·1 min read
If you’re planning on celebratingChinese New Year later this month, gallop headlong into the Year of the Horse with this...
·1 min read
Thursday 28 November is Thanksgiving Day in the USA; if you rustle up this classic all-American pie to celebrate the...
·1 min read
Mushrooms are at their bounteous best right now; make the most of them with this hearty, satisfying, flavour-packed, oven-baked, all-in-one...