If I have been busy at work and really want something comforting and healthy to eat, this is it. It's also a great way to use up vegetables.
Seaweed salt puts a new spin on a classic flavour combination.
Fruit mince pies are synonymous with the British festive celebrations and the introduction of sage, with its slightly bitter lemony nature, to the traditional...
Also known as Cathedral or stained glass window cake, due to its exquisite appearance once sliced, this cake is dense with glacé fruit and nuts.
These indulgent wholemeal pancakes have extra substance and flavour thanks to the oats and pecans.
I got to love fried green bananas after eating them for breakfast every day while working on a medical project in the Amazon jungle.
This lunchtime version includes raw celeriac, lemon juice and olive oil to give it a more savoury slant, but retains a delicious sweetness from the apple.
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 you 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...