New Year’s Eve is just around the corner. If you are entertaining at home then I always recommend a dessert that you can prepare in advance – it means that you will have more time to spend with your guests on the night. This week, I share my recipe for Treacle Tart, Honeycomb and Vanilla Cream. Find the full recipe here.
This past weekend saw Mark Greenaway as the guest chef on Channel 4’s Sunday Brunch. He was in good company with Jon Richardson, Paloma Faith, Frank Skinner and Sarah Hadland looking on as he created his sticky toffee pudding soufflés. There was baited breath all around. Simon Rimmer seemed to think that attempting soufflés on live TV was a very brave move. But Mark calmly explained that soufflés are a dish that have a bad reputation for being difficult but once you follow
I can’t believe it is almost the middle of December! Christmas is rapidly heading our way but there is no need to panic. As promised, this week I continue to share my recipes for the perfect side dishes for your festive meal, which will bring excitement to your table. You can find the full recipes here.
Well December is finally upon us and there is just one thing on everyone’s minds – Christmas! Getting prepared for the festive period often seems like a daunting task but I am on hand to help. Find the full article here.
It is no accident that I am about to share my third hake recipe since my column began. Three weeks ago I spoke about hake and the versatility of this white fish. So far I have shared some great main course options but here I show you how truly flexible it can be by curing it for an alternative fish starter. Find the full recipe here.