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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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Mango & lime cheesecake
Chocolate Biscoff cupcakes
Boozy chocolate cream
Bank holiday bubble & squeak
Roast lamb & baba ganoush focaccia
Spiced lamb houmous bowls
Roast cod with chipotle chips
Roast rainbow trout with beetroot & brown butter
Dukkah spatchcock chicken with apple slaw
Hasselback squash with sage pangrattato
Roast beef with mushroom & sherry sauce
Blueberry & lemon custard brioche
Honey & tahini cinnamon buns
Raspberry iced buns
Crab rarebit-stuffed baked potatoes
Gochujang butter chicken noodles
Artichoke & spinach pizza
Espresso martini
Sicilian-style cauliflower spaghetti
Spring cabbage with anchoïade
Roast leg of lamb with wild garlic dauphinoise
Le grand aïoli
Lemon & mint financiers
Mint stracciatella semifreddo
Lamb steaks with mint & caper dressing
Radish, freekeh & chicken salad
Green tikka masala chickpeas
Radish & Boursin tarts
Purple sprouting broccoli & Gorgonzola gnocchi
Queen’s Park swizzle
The best seafood chowder
Mint-leaf daiquiri
Spring negroni
Amaretto Alexander
Rhubarb royale cocktail
Chargrilled green vegetables with wild garlic salsa verde
Lemon & raspberry trifle
Roast lamb with boulangère-style vegetables
Vanilla crescent cookies (Vanillekipferl)
Classic simnel cake
Mojito
Raspberry, pistachio & rose water semifreddo
Black Forest semifreddo
Clementine semifreddo
Hazelnut and chocolate gianduja semifreddo
Roast venison with bacon & apples
Slow-roast lamb shoulder with spelt pilaf
Pork chops with herby beans & Swiss chard
Salsa verde
Cherry & almond semlor buns
Colossal rhubarb crème brûlée
Steak with coriander-smashed peas & sweet potato wedges
Roasted radishes on ricotta with smoky brown butter
Roasted purple sprouting broccoli & tahini salad