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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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Sticky pear & raisin upside-down loaf
Seeded Cheddar & potato bread
Mocha cake
Braised celeriac, fennel, butterbeans & mint
The best macaroni cheese
Meringue ghost ice cream sundaes
Hot zombie
Midwinter Boulevardier cocktail
Caramelised pineapple punch
Brothy lentil soup
Pumpkin fondue with crispy bats & crunchy veg
Veg, prawn & egg fried rice
Vietnamese inspired bánh mì with slow cooked pork
Swede, red lentil & paneer curry
Slow-cooked miso maple pork with aubergines & chilli mushrooms
Spicy pulled pork broth with noodles
Spicy pork with vermicelli noodles
Fried fish & bakes with steamed cabbage
Baked ricotta & cannellini beans
Crispy tofu noodles with miso & lime
Lebanese-style lamb & aubergine stew
Silky green conchiglie with ricotta & lemon
Steak & guacamole tacos
Smoked aubergine, freekeh & pomegranate
Beetroot & yogurt pachadi dip
Red cabbage, carrot & mint sambol
Hot sauce egg fried rice
Lemon tagliatelle with broccoli & salmon
Cacio e pepe leek & potato soup
Chicken tikka kebabs with mint yogurt
Chicken agrodolce salad
Yellow aubergine curry
Lancashire butter pie
Pomegranate & ginger mocktail
Pomegranate possets
Sri Lankan pavlova with passion fruit & mango
Spiced duck & cauliflower couscous
Earl Grey gin & tonic
Haggis & lentil ragù
Lemon sole with braised cabbage
Meatballs with cheese, tomatoes & beans
Miso mushroom noodles
Squidgy pear & clotted cream cake
Sweet potato & chickpea soup
Velvety chocolate tart
Brown butter & celeriac mash
Vegan banana cake with chocolate frosting
Date & walnut dip
Wassail punch (warm spiced apple punch)
Luca's old fashioned cocktail
Drippy eyeball chocolate bark
Butternut squash & spelt ‘risotto’
Roast dinner ragù
Malt sticky toffee pudding