Great British Food Revival
A great make-ahead dessert: You can make the components well in advance and assemble just before serving with a flourish.
I adore this inexpensive cut of pork and I like to serve it very simply. At first glance it might look rather fatty but the majority of the fat gets cooked off...
This is a great way to use any leftovers from a roast, because well as the meat you can also use any leftover gravy.
This is the French version of a bread and butter pudding and what’s great is you can use bread that isn’t the freshest - bread that’s stale that would otherwise...
This is a fantastic alternative to a standard white sliced loaf, and so simple to make. It’s white bread, but it’s got a crust and a lovely delicate texture on...
The long slow cooking creates a dish where the meat just falls off the bone, with rich, flavour-packed juices to spoon over couscous.
And for the rest of us, tips on how to avoid bad honey and buy the good stuff.
Honey works so well with savoury dishes because it brings out the natural flavours - I can taste the duck beautifully in this.
The great thing about this dish is that it really is very, very quick to cook; it only takes minutes.
Crunchy honeycomb, dusted with black pepper, is a great extra to this indulgent dessert, but you can leave the pepper off if you prefer.