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This different version of roast lamb is stuffed with a sensational raisin, pine nut and parmesan stuffing. Serve with vegetables or salad.
Chicken that has been butterflied or 'squashed' is much quicker and easier to cook than traditional roast chickens. It also means that marinades have less chance of burning as the cooking time is reduced. Try this doused in the tantalising lime and coconut yoghurt raita.
Try this simple, decadent pudding once and you’ll fall in love! It’s also a great recipe to get older kids started in the kitchen. And, the hot tip? Make this pudding directly into the baking dish to save on dishes!!
TV Cook Emma Wynne shows us her homemade quince paste and lavosh that she serves with cheese.
Perfect for a special party where you need to impress your guests.
This caramelised onion, raisin and red wine compote is the ideal match for the strong, engaging washed rind.
In this recipe we combine yoghurt with miso and tahini to make an umami mousse with a creamy but firm texture. Piped on top of sweet pumpkin and served on crispy nori, these canapés are a real flavour sensation!
Sweet yoghurt dumplings with a surprise strawberry centre are lovely with this custard. They may be served individually plated or passed around at a party with a bowl of Poppy Seed Custard.
Eggs benedict is a classic breakfast dish featuring eggs with silky, buttery hollandaise sauce. This recipe has an added twist: it includes a savoury black bean stew and rice cakes.
