Delightful and dramatic, this old-fashioned dessert is a great festive showstopper. Paul Collins, Executive Chef at Yeo Valley, shares his charming mini version which tastes superb and isn’t as difficult to make as you may think.
There is nothing quite like eating a rich, warming beef stroganoff on a gloomy wintry night.
The next time you think of making a beef tartare, consider this instead. Kibbeh Nayyeh (raw kibbeh) is a much-loved classic Lebanese mezze. Only the freshest raw goat (or lamb) meat is used, hand-chopped and then mixed with earthy bulgur wheat and spices. In this recipe, James Whetlor, our featured ethical supplier, walks us through his […]
Ditch the traditional, refined sugar-packed treats this Halloween and try this easy to make, wholesome alternative. Dates are a natural sweetener filled with a good dose of healthy vitamins and minerals. Whiz them up with a bit of milk and coconut oil and you have nature’s seriously good version of caramel sauce.
Our fondness pâtés reaches far and wide. This humble classic may not be easy on the eye but what it lacks in the looks department, it certainly makes up with its wonderful rich flavour. Served with slices of crusty bread, your favourite olives and a glass or two of gin, this pork and gin version will […]
Recipe by Tom Hunt author of The Natural Cook. An all time summer favourite of mine and so quick to make. I like to experiment with different fillings and fruits. Summer pudding is best made the day before so the bread can soak up the juices and set. Sourdough works very well as it is digestible […]
Recipe by Tom Hunt author of The Natural Cook. I have been waiting patiently for apricot season for ages! Apricots are a delicious and savoury fruit, and only available for a couple of months so make the most of them while they are in abundance. This is a versatile recipe that makes a delicious starter or […]
I owe the inspiration for this dish to my father who took me on my very first mackerel fishing trip so many moons ago. A true celebration of summer the wonderful flavours of the sea and flames from a proper wood-fired oven… what a combination! Best of British and plentiful supply!
I have to admit that I never use a recipe for this soup its all about taste and balance, simple and quality ingredients need little or no intervention by me… the tomatoes and the oil and vinegar emulsifying to produce something quite spectacular perfect for a warm summers day.
Lunch at the Budden’s home is the kind of experience that makes you slow down and appreciate