This is one of my classic jams that I made when I first started experimenting back in 2011. At the beginning I used pure liquorice...
Ensure you use really ripe peaches for this – or indeed any peach jam recipe. If the fruit is too hard it won’t cook down...
This is a very versatile recipe that calls for a more common plum variety that you would find in your local grocer like Dalmassine, Victoria...
To prepare blackcurrants, gently wash them and remove any large stalks or brown leaves, but leave in any green leaves as they are very flavoursome...
Pappardelle pasta is made for big, rich and delicious sauces like this. Once the meat is nicely browned, just simmer gently until you have a...
Loin is probably the best cut for roasting or sautéeing. It cooks in minutes, so seal it well and cook for the shortest time possible,...
Serves 4 Preparation: 10 mins Cooking: about 30 mins, plus resting Method Preheat the oven to 220°C/fan 200°C/gas 7. Heat the 25g butter with the...
Serves 2 as a main 4 as a starter Preparation: 10 mins Cooking: 20 mins, plus resting Method Preheat the oven to 220°C/fan 200°C/gas 7....
I love this way of brining and then cooking the pork belly, as you get a very succulent plump roast with crispy skin. The filling...
This soup couldn’t be simpler or tastier. The turmeric adds a really subtle background earthiness – but it can be replaced with saffron. Serves 4...