This nutritious one-pan Rosti is packed with flavour and texture, perfect to share with friends or family.
Cod with Chilli and Fennel Seed Dressing, Gnocchi and Broccoli by Luke Holder
This recipe is perfect for any occasion and with Easter on it’s way what better dish to wow your guests.
Braised Veal Shank with Polenta by Luke Holder
We are sure that you will love this inspired recipe by Luke Holder. It’s perfect for the Easter festivities, something for all your family to enjoy.
Wild Garlic and Morel Risotto by Luke Holder
Risotto is said to be a great way to slow down and unwind and we are sure you will love this recipe by Luke Holder.
Rhubarb and Ginger Crumble by Leiths School of Food and Wine
Simple to make and delicious to eat this lightly spiced crumble can be prepared ahead of time and is sure to be an all-time favourite.
Crab and Pink Grapefruit Salad by Leiths School of Food and Wine
We are delighted to share this wonderful zingy salad with you by Leiths School of Food and Wine. It’s perfect for these early spring evenings when you want something nutritious and light for dinner.
Minestrone Soup by Jane Devonshire
There’s no better time of year for serving soup and this Minestrone is packed full of tasty vegetables and canned pulses.
Chilli Pork Spare Ribs by Jane Devonshire
We eat these all year round, often as starters or nibbles, but sometimes with the Egg Fried Rice for a light supper. They pack a real flavour punch and are so easy to make.
Polish Gnocchi with Bacon and Mushrooms by Ren Behan
Kopytka translates as ‘little hooves’ and they are sometimes described as Polish gnocchi because they are similar to Italian gnocchi. Some Poles also call these paluszki, which means ‘little fingers’. I sometimes experiment with gluten-free flour and I like to make these with almond flour.
Wild Sea Trout cured in Douglas Fir Gin, Linseed Cracker and Pickled Vegetables by Jöro
This is an impactful starter which is easily made ahead of time. The background flavours of the gin, grapefruit, lemon and cut grass, provide a lovely counter-balance to the oily goodness of the wild sea trout.