This is a twist - literally - on a very traditional recipe. Two strands of fruit-studded dough are twisted together and baked to create a rich, sweet ring.
Scone fingers are an even easier way to enjoy this afternoon tea classic - no re-rolling the dough. It's all baked as one, and cut to serve. Perfect with an easy...
A cracking way to make Brussels sprouts more enticing is to cook them so they start to colour up. If you’ve got some prosciutto on hand, it makes a great...
A fool is usually a mix of fruit puree and cream, custard or similar. Here I use the luscious fruit of the dreaded weed, the blackberry, and use both custard and...
This is a delicious pie that makes the most of the winning partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you...
Anyone who says they don’t like Christmas pudding hasn’t tried this! This brilliant gluten-free orange cake, served up with pudding ice-cream, makes a perfect...
This is the most magnificent alternative to your classic festive ham; it’s ridiculously easy, takes no time at all and will knock your Christmas socks off.
Matthew Evans dives deep into the question 'what does what I eat, eat?' turning his attention to soil regeneration this season, which starts 8pm Thursday 1 August on SBS.
