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Wok oil recipes
This robust blend of sunflower, sesame and ginger oils can cope with high temperatures without burning or smoking, ideal when cooking with a wok. It's also infused with natural garlic extracts to add extra flavour to stir fries, noodles and rice dishes.
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Seared tuna with braised tomatoes & chickpeas
Sausage, tomato & bean stew
Beetroot fiorelli with sage butter
Grapefruit & honey pavlovas
Fluffy pancakes with rhubarb compote
Sticky shallot tart
Sweet & spicy fried rice
Banana, date & tahini pancakes
The ultimate pouring custard
Melting chocolate orange pudding
Queen of puddings
Ginger & treacle sponge pudding
Cheat's blackberry & apple charlotte
Bakewell tart
Spiced pineapple crumble
Rhubarb Americano
Sea bass with coriander & tahini noodles
Chicken & leek piccata
Coconut kale paneer
Red pepper & crispy salami pasta
Duck rendang with roti jala
Vermont baked beans
Chicory gratin
Indian-spiced lamb shoulder
Fried noodles with chicken, mushrooms & eggs
Baked trout with chilli & ginger
Turmeric cauliflower mash
Sweet potato mash with soy sauce
Ultimate mash
‘Blooming’ shallot bhajis
Shallot, pine nut & preserved lemon spaghetti
Sumac-baked shallots with strained yogurt & sultanas
Creamed corn risotto with chilli prawns
Spicy Szechuan-style sesame & smoked mackerel noodles
Spaghetti & meatballs in harissa tomato sauce
The best marmalade steamed pudding
Ricotta & pepper spelt with spicy ’nduja sausages and Tenderstem
Mixed peel & polenta shortbread
Roasted beetroot, blue cheese & onion frittata
Crispy chicken skin butter
Chicken stock
Chicken supremes with tarragon & vermouth
Open apple tart
Chicken paprika
Somogy beans
White bean & celeriac soup with sprouts and crispy bacon
Grilled pork noodle bowl
Gochujang chicken & carrot traybake
Spicy baked bean jacket potatoes
Chilli prawn pasta with spinach & lime
The best... veggie cottage pie
Gnocchi, anchovy & red pepper one-pot
Plant-based chick'n & squash tagine
Roast cod, tomato & spelt