This is my friend Rebecca’s wonderful tart and one of my favourites. She is a most excellent baker. Two sugary, gooey, lemon butter tarts – you will need two …
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I absolutely love this way of cooking rice, where you simply put all the ingredients into the one pot together, so the rice absorbs all the flavours and the …
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Yakisoba (which, despite its name, is made with ramen noodles not soba noodles) is a dish I grew up on and it makes an excellent weeknight meal – quick, …
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Sparkenhoe Farm is home to the Clarke family, not to mention all the animals – dogs, cats, horses, chickens, sheep and cows – that populate the farm, either running …
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I visited Graham and his lovely family in the summer when the cows were out grazing the lush Lancashire grass and the skies were a dark inky blue, though …
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Whenever I cook this dish, I always think of Ruthie Rogers, founder of The River Café. She loved this dish and would always put it on the menu. It …
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Chicken thighs are tender, inexpensive and really easy to cook. I like to use the ones with the skin on as it keeps the flesh juicy and tender, and …
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This recipe began life in Aran, the bakery I own and live above. It has featured on our mid-summer salad counter for over three years and has always proved …
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Baked rice-filled tomatoes are a classic summer dish in Rome, prepared in the cooler hours and then eaten, at room temperature, later in the day. These toms are usually …
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Singapore noodles actually originate from Hong Kong, not Singapore. It is said that this dish was invented by chefs in the 1950s and ’60s when trade was booming in …
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Legend has it that during colonial times in India, when a British officer in South India once asked his cook to prepare a soup as a starter, the cook …