Recipes

Feb
14

Instant Passion Fruit Soufflé

PassionfruitSouffleThis sweet recipe from James Martin’s Fast Cooking has got to be one of the best shortcuts in the book – and it works every time, the chef promises. You won’t be worrying about cooking soufflés any more when you see how easy this really is. Try it as your Valentine’s Day dessert.

 

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Dec
13

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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Nov
29

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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Oct
29

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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Sep
30

Cupcakes in a Jar

strawberries-and-cream_cropdInspired by summer days, these über-fashionable cakes are made with fresh strawberries and cream. As they are self-contained, they are great for eating alongside craft projects that require clean fingers on a girls’ night in. Now its autumn, we think they’d work very well with blackberries too.

 

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Sep
12

Blackberry & Brown Sugar Fingers

blackberry fingers cropdThese delicious fingers from Yeo Valley’s new cookbook are kind of like posh Bakewell tarts: perfect for autumn tea parties. They’re a great way to use up any leftover jam you might have lurking in the back of your cupboards.

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Aug
01

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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Jul
12

Caipirinha Sorbet

aHot, sunny days mean cooling down with ice-creams and lollies, but they needn’t always be for the kids; here’s a grown-ups-only recipe from chef Marcello Tully. Serve this Brazilian cocktail sorbet in small scoops – it’s very strong – to cool palates after lunch or dinner. Garnish with a few young mint leaves.

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