Not only is Toad in the Hole with Red Onion Gravy a wonderful autumn/winter family dish, it’s also great for Halloween! That being said, we bet you never considered making it on the BBQ.
Cabbage is in season all year round so jazz up any roast dinner by making this Charred Hispi Cabbage with a Hazelnut and Stilton Crumb.
Versatile, punchy, and will leave you wanting more, this Spiced Rice Pudding is ready in 30 minutes! Add your favourite spices, or make it vegan.
In honour of #BritishFoodFortnight, Michelin starred chef Paul Welburn brings us this epitome of modern British cooking, and teaches us how to smoke meat with hay!
In celebration of the Queen’s Platinum Jubilee, Michelin-starred chef Paul Welburn brings us his take on the classic scotch egg. Featuring an amazing combination of smoked haddock and mango ketchup!
If you’re following Great British Menu this year then you must surely remember the inspiring culinary delights of Jude Kereama from last year. Jude represented the South West in the heats and made it all the way to the coveted banquet, cooking the cana …
We’re so grateful to BBQ Explorers for providing this recipe! Check them out here. A delicious recipe for sweet and savoury pork loin slowly cooked outdoors on a bbq in cider with vegetables. Served alongside roast potatoes and fine green beans, it’s a …
Here is a Christmas knockout for you! Wonderful chef Paul Foster, head chef at Salt in Stratford-upon-Avon, has created this sumptuous Roasted Pheasant dish for us. Paul has an amazing culinary history, working across the world, including at renowned r …
What a wonderful recipe for the colder months when we turn to slower cooked cuts of meat.
Roasted Pheasant Cock-a-Leekie traditionally made with chicken the broth is thickened with barley whilst the prunes add a rich colour and sweetness.
As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish.
Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have the most divine amalgamation of flavours.
Known in most curry houses in the UK as a classic vegetable vegan side dish, Saag Aloo remains a firm favourite that we’re sure you’ll love!
This recipe has been taken from Wild Honey & Rye: Modern Polish Recipes. Often called Polish Gnocchi Kopytka are simple to make and incredibly comforting to eat.