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Not to be confused with Quiche Lorraine, French Onion tart really is what it says. Onions. ...

Bagna Cauda (literally warm bath) is a Piedmontese dip, traditionally made with garlic and ...

Like many, I think I might have overdone it a bit on the tomato planting in the poly tunnel...

The best things are often afterthoughts and this was just that. I was tweaking Nigel Slater...

Rare roast beef and lentils are a great basis for any salad but what really gives this it&#...

We've started making our own fajita rub but adding a bit of lime and pineapple juice d...

If you find the over fragrant 'cat's pee' smell of elderflower a bit too muc...

You can either make a big batch of this, pasteurise it in a water bath and store in a cool ...

A simple lunch or easy supper that is quick to make and shows off our delicious smoked chic...

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Makes 20 / prep time – 20 minutes Preheat the oven to 180°C and bake for about 20 minute...

Makes 12 / prep time – 30 minutes Preheat the oven to 180°C and bake for about 30 minute...

Makes 7/8 pasties / prep time – 30 minutes (excluding making the pastry)/cooking time Pr...

Stuffed Tomatoes - or Pomodori al riso as they’re known in Rome. Stuffed anything sounds te...

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As my sister said to me - 'who would have thought bread and tomatoes could be so delic...

Tabouleh comes in all shapes and colours. Bulgar/cracked wheat is a must, as is enough flat...

Classic crab pasta sauce with a harissa twist. Easy, tasty and a bit flashy - what more can...

Baked harissa chicken with butternut squash.

The joys of a thick, BBQ’d and sliced on the bias, ‘Italian Tagliata’ style steak are worth...

Stocks and broths are wonderful creations that we all should be making more of – not just b...

In it’s pure Venetian form, Risi e Bisi is a wet risotto of rice (obviously), smoked pancet...

Our black pudding is the best – not only for breakfast but for supper too.

Why anyone wants to eat boring old Spaghetti Bolognese when they could be eating this beats...