At the moment we’re right in between seasons for forced and outdoor rhubarb in the UK. As you can see from the incredible pink in the picture, I have used forced rhubarb, but don’t let that put you off using outdoor. It is just as delicious – it just needs to be cooked a little longer. Feel free to vary the flavours you add to the rhubarb – ginger, orange, a swig of white wine or champagne, a couple of star anise and, especially, vanilla pods will give your rhubarb the edge on that of your mates. Beautifully cooked rhubarb…
The flavour will be even better if made the day before.
In this recipe we have added a bit of Bollywood glamour with a great mix of spices and then a delicious old-fashioned hot mayonnaise. Skewered spicy prawns with curried…
Sublime with cheese, this preserve lasts for a few months if refrigerated in wellcapped containers.
Crumpets make the best eggy bread – they soak up loads of egg, making them taste even more delicious. If you want to give them a bit of a kick, this recipe is great with some deseeded, finely chopped red chilli sprinkled over the top.
Traditionally eaten by labourers in the fields of Andalusia, this makes a quick and easy weekday lunch or casual supper. Our cheat’s version gives you a good start…
Packham’s Triumph pears are the most suitable for baking and are perfect for this recipe.
There is no doubt about it – the humble hamburger offers a lot of scope, especially when it’s made at homeBeetroot burger: An Australian favourite is to serve…