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Wok oil recipes
This robust blend of sunflower, sesame and ginger oils can cope with high temperatures without burning or smoking, ideal when cooking with a wok. It's also infused with natural garlic extracts to add extra flavour to stir fries, noodles and rice dishes.
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Shredded omelette & grains
Parmesan chicken goujons & bean salad
Coq au vin
Beetroot baked chicken with roast potatoes
Apple and blackberry pie
Melting fig filo parcels
Spiced apple and walnut blondies
Martha Collison's plum streusel cake
Chocolate-dipped sea salt and rye digestives
Spiced banana loaf
Pan-fried pork chops with plums
Mexican-style chilli rice
Mini bakewell tarts
Black bean stew
Sea bream paella
Mediterranean fish stew
Courgette and wensleydale tart
Apricot and cardamom crumble cake
Hazelnut meringue with roasted apricots
Chorizo, onion & roast tomato tear & share bread
Maple-glazed salmon with ginger
Peach upside-down cake
Salmon en croûte
Smashed avocado bagels with bacon
Chicken, basil & bulgur wheat salad
Smoked salmon with gnocchi & broccoli
Prawn noodles & edamame salad
Eton mess ice cream
Fresh mint choc chip ice cream
Gooseberry and elderflower trifles
Summer currant meringues
Korean prawn & salad onion pancakes
Pea & asparagus tart
Martha Collison's lemon & poppy seed cake
Turkey, tomato & yogurt curry
Spanish-style roast chicken
Carrot, walnut & mango cake
Raspberry & ginger fizz
Ham & Cheddar omelette with grated courgette
Keralan pork with Indian salad
Chocolate Guinness cake
Spiced chicken & aubergine bake
Chicken & chickpea tagine
Raspberry Frozen Yogurt
Tomato baked cod with mushy peas
Chilli pasta with mature Cheddar
Martha Collison's custard cream cheesecake
Martha Collison's salted caramel popcorn cupcakes
Sichuan soy and chilli roasted aubergines
Chunky cannellini bean & pancetta soup
Tuna tataki
Martha Collison's Pimm's trifles
Tuna steaks with lime, chilli & coriander
Martha Collison's pink lemonade cupcakes