Crumpets make the best eggy bread – they soak up loads of egg, making them taste even more delicious. If you want to give them a bit of a kick, this recipe is great with some deseeded, finely chopped red chilli sprinkled over the top.
Traditionally eaten by labourers in the fields of Andalusia, this makes a quick and easy weekday lunch or casual supper. Our cheat’s version gives you a good start…
Packham’s Triumph pears are the most suitable for baking and are perfect for this recipe.
There is no doubt about it – the humble hamburger offers a lot of scope, especially when it’s made at homeBeetroot burger: An Australian favourite is to serve…
An Italian classic! Tiramisu combines the favourites of most people – biscuits, coffee, and cream – into one decadent layered dessert. It’s difficult to find someone who doesn’t like this divine dish, especially when it’s served with a delicate custard called zabaione.
This is a delicious combination of flavours for cold winter days.
Pistachio melba toast with brie, apple salsa and apple chips pairs well with De Wetshof Bon Vallon Chardonnay.
These pears have been poached in sweet, white muscadel for a lovely golden colour, but you can also use a red muscadel for a pinker shade.