Letitia Ann Clark's latest book For the Love of Lemons, celebrates a single sunny ingredient, the lemon. Joyful and bright recipes that transport us to sunnier days. From Letitia: 'I may have resisted the temptation to call this ‘lemonisu’ (partly because it doesn’t...
A delicious addition to any Welsh breakfast in time for St David's Day / Dydd Gwyl Dewi Sant. This speedy recipe brings together two Welsh favourites in one pan.INGREDIENTSServes 4 600g Blas y Tir potatoes 1 large leek, trimmed 5-6 tbsp olive oil or Castle Dairies...
These classic treats are elevated by a pinch of Pure Sea Salt and glossy dark chocolate. Easy peasy to make vegan. Best eaten with a cup of hot tea.INGREDIENTSMakes around 12 6 tablespoons of aquafaba (the liquid leftover from cooked chickpeas) or 3 good quality egg...
Gurd Loyal, our brilliant friend and food writer knows how to entertain. These perfectly spiced nuts feel like a celebration of British Indian cooking and are delicious with a cold beer or classic cocktail. Serve broken up into clusters and piled high in small bowls....
A recipe for those in-between-days over the Christmas break. Festively red and green, these smoky meatballs and their sauce can be made ahead and then poached before serving. Perfect when you need a rest from all the main-event cooking. Poaching your meatballs, as...
Nicola Lamb is a master of her craft. She’s baked at all your favourite bakeries from Ottolenghi to Little Bread Pedler and has brought her expertise to her first cookbook ‘SIFT: The Elements of Great Baking’, sharing the theories and principles of great baking and...
Jess Dennison, the talented cook of Elliotts in Edinburgh, has written a brand-new cookbook. It’s an absolute triumph that celebrates her favourite midweek meals. Simple, tasty and down-to-earth cooking for any time of the week really, Jess’s Midweek Recipes is out...
Nicola Lamb is a master of her craft. She’s baked at all your favourite bakeries from Ottolenghi to Little Bread Pedler and has brought her expertise to her first cookbook ‘SIFT: The Elements of Great Baking’, sharing the theories and principles of great baking and...
INGREDIENTS For one loaf: 350g (1 pint) mixed dried fruit . We use a mixture of raisins, dates and prunes 225g (1/2 a pint) soft dark brown sugar 1/2 tsp mixed spice 275ml (1/2 pint) hot, strong Earl Grey tea 375g (1 pint) self-raising flour Pinch of Pure Sea Salt 1...
INGREDIENTS Makes 12 buns For the dough 500g strong white bread flour, plus extra for rolling 60g golden caster sugar ½ tsp Halen Môn Pure Sea Salt in a Finer Flake 1x 7g fast-action yeast sachet 85g unsalted butter 300ml whole milk 1 egg For the filling and...
