Some might say it’s not Worcestershire sauce unless it’s come from Worcestershire. Well, that may be true, but what else to call our version of this classic dark...
Hot tip: Cooking crumble is a great way to make friends and also lure your neighbours into thinking your are a baking genius, just saying.
The secret to a good chip should be no surprise. Good spuds, good fat and care in the cooking. That said, they’re dead easy to make once you know the routine.
Forget the sort you get in a packet. Homemade crumpets look different (usually having way fewer holes), and taste far better.
This is a simplified version of a classic Claudia Roden recipe, and I really don’t think it’s lost any of its charm in my adaptation.
These seedy slabs are an excellent alternative to those ubiquitous, sugary cereal bars.
These hearty unsweetened scones hit the spot when you need a chunky, bready accompaniment to soup or cold cuts. The sweetened fruity variation makes a...
The lemon cuts the intense sweetness of the condensed milk perfectly and the crushed biscuits on top give a sort of upside-down-cheesecake effect.
Pretty much a classic savoury ‘cobbler’, this hearty vegetarian main course looks fabulous as you bring it bubbling to the table.
A delicious comfort food that makes a perfect side (or a meal in its own right!), the curry spices add a burst of flavour to the roasted potatoes and parsnip.
This ‘traybake’ lamb curry is very easy to put together. At the end of cooking, I stir in some cashew cream in place of the more usual yoghurt, which gives a...
This thrifty, pared-down soup is earthy and comforting but still light. I like to think it follows the tradition of the best peasant cookery: using clever...
This is a very simple recipe for one of the most enjoyable pasta sauces I’ve ever eaten.
Try these delicious brownies that substitute plain flour for rye flour, bringing a nutty flavour and a delicious chocolate bitterness.