This isn’t quite the innocent milk and cookies combination from your childhood. This is a decadent and warming dessert-style cocktail with vanilla and caramel flavours, and a light minty finish. And strictly reserved for adults!
Sweet coconut sushi might sound a little strange, but this delicious version of the elegant Japanese favourite contains no rice and swaps fish for sweets. You can customise…
At the moment we’re right in between seasons for forced and outdoor rhubarb in the UK. As you can see from the incredible pink in the picture, I have used forced rhubarb, but don’t let that put you off using outdoor. It is just as delicious – it just needs to be cooked a little longer. Feel free to vary the flavours you add to the rhubarb – ginger, orange, a swig of white wine or champagne, a couple of star anise and, especially, vanilla pods will give your rhubarb the edge on that of your mates. Beautifully cooked rhubarb…
The flavour will be even better if made the day before.
In this recipe we have added a bit of Bollywood glamour with a great mix of spices and then a delicious old-fashioned hot mayonnaise. Skewered spicy prawns with curried…
Sublime with cheese, this preserve lasts for a few months if refrigerated in wellcapped containers.
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…