Baked Omelette with Spinach

omeletteYou’ve got to have eggs for brunch, and here they are baked with winter spinach. This recipe from Trine Hahneman’s Scandinavian Christmas is ideal for an easy brunch over Christmas or New Year. Serve, in wedges, with fried bacon on the side.



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Stilton Gougeres

gougeres stiltonThis delicious party snack from Gordon Ramsay’s new Christmas book will get you in the mood for the festive season. The recipe makes plenty – so divide as necessary – and is a great way to use up leftover Christmas Stilton for your New Year canapes.


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Bacon & Maple Syrup Popcorn

bacon popcornThis interesting twist on a classic party snack solves the salty v. sweet dilemma once and for all; why not have both?! We reckon it’ll go down a cracker around the bonfire on 5th November or try it in cartons at your Halloween Horror Movie Night


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Jerk Chicken

Jerk chickenWe think this jerk chicken recipe from chef John Torode will conjure the carnival spirit at your party. To get a more authentic jerk experience, add some wood chips to your barbecue and cook your chicken over slow indirect heat for the best flavour. Serve with traditional rice and peas, or coleslaw dressed with yogurt, lemon and mustard.

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Barbecued Sticky Ribs

JE034-Sticky-Ribs-Website-FeaturedHere’s another barbecue recipe to try this summer at your Great British BBQ. From chef Josh Eggleton, these sticky ribs will make a great snack at a gathering. Most of the cooking is done in the kitchen before the party starts;  finish the glazed ribs off over the hot coals, adding a tasty caramelised coating.

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Barbecued Asparagus & Rapeseed Mayo

GB049-BBQ-Asparagus-Website-FeaturedTo celebrate National BBQ Week (27th May – 2nd June 2013), those Great British Chefs have kindly shared a couple of recipes to make your summer party sizzle. First up, a seasonal asparagus recipe from the brilliant Norfolk chef Galton Blackiston.


Spinach & Feta Lasagne

spinachfetalasagneIt’s National Vegetarian Week from 20-26th May and Tibits have kindly shared a delicious recipe from their book, Tibits at Home. Try making it for supper this week for a tasty meat-free alternative.



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Sea bass with Jerusalem artichoke puree

This is a great seasonal fish dish from Mark Dodson, which combines sea bass with a peppery Jerusalem artichoke puree, roasted garlic and a velvety red wine sauce; perfect as a main dish for a winter meal with friends.


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