The oval, brown, wrinkly seed of the nutmeg tree. Used grated to spice a wide range of both sweet and savoury dishes.
What a dynamic duo these two make! This super smooth shake blend has a refreshing minty flavour, and it satis es those chocolate cravings all in one monstrous hit.
Soaking the donuts in the shake and devouring with a spoon is pure monster magic. For an extra flavour punch, try doubling the spices.
These cheesy, spiced pumpkin rolls are a genius alternative to meaty lasagnes. If you want to serve as part of a vegetarian banquet, just ditch the bacon.
It’s hard to beat a great carrot cake with lemony cream cheese frosting. Decorate the cake with edible flowers from the garden, if you have them.
Steamed pumpkin lends a subtle sweetness and a brilliant orange colour to these donuts. Serve these warm, tossed with our very own take on pumpkin spice.
Although rarely heard of these days, the ‘battered sav’ — a saveloy sausage, coated in a yeasted batter and deep-fried — used to feature on every fish and chip...
Serve these lovely cheesy rolls at room temperature as part of a mezze, scattered with pomegranate seeds.
Everything you love about the gooey-centred, golden-topped pie - in bar form. Thank you, Ina Garten!
The shell is made of traditional Italian pasta frolla (sugar pastry). The filling, on the other hand, is devised by Mum and tweaked by me. Soft, creamy and...
India's ancient handbook of love has better ideas than strawberries and oysters.
This recipe has been passed down from my grandmother. I make the curry paste from scratch - toasting the spices and pounding fresh lemongrass and galangal...