Mushroom, Spinach & Blue Cheese Orzo Bake

Filling, rich delicious vegetarian pasta bake. I was pleasantly surprised when I wrote this recipe to note that the calories…

Roasted Pumpkin Soup

In the autumn and winter months there is an abundance of pumpkins and squash in the supermarkets. For cooking, don’t…

I adore a custard tart. We have hens and ducks and in the spring and summer months have a glut…

A really useful cake to have in your repertoire as it’s both gluten and dairy free. Very tasty and freezes…

Once you’ve got the pancakes made you can top them with anything you like. For breakfast/brunch have it with a…

I love cabbage with fatty or rich meat. Don’t discard the dark outer leaves of your cabbage, just devein them…

If you have lemon verbena growing in your garden, using the leaves to flavour the sugar is another great use…

There are many different versions from across Persia and the Levant. This one is from Syria with the use of…

Rich, creamy and full of earth flavours. Watch the risotto masterclass video if you’ve never made a risotto before, it…

Versatile relish to use in the summer months spread on bruschetta, used as a vol au vent filing or canapés.

Deceptively easy little cakes which are lovely served as a dessert when they are still warm with some ice cream…

An unusual treat for breakfast or brunch when topped with creamy scrambled eggs. This makes approx 12, any that you…