Rise to the occasion this February 14th with Gü Passion Soufflés.

Get all warm and fizzy this Valentine’s day with Luscombe’s new recipe Raspberry Lemonade and find out how to turn it into a terrific Valentine’s Day cocktail.

The Bacon Salt is totally, irredeemably and unapologetically artificial. It’s a bacon flavour never found in nature. Like the malt salt it is zero fat, zero calorie and, good news if you’re Jewish it’s totally kosher as there is not a single bit of bacon in it. It is at base a sea-salt with a lot of spices, and it is rather addictive. What am I saying? It’s terribly addictive.

In anticipation for the romantic month of February, the cheese experts at Paxton & Whitfield have selected the delicious heart-shaped Coeur de Neufchâtel (£5.50/200g) for cheese lovers to enjoy.

With winter amongst us what better way to keep warm than with a dose of 12-year-old brandy churned in with Kelly’s of Cornwall Clotted Cream & Brandy Butter Ice Cream?

If you feel a little guilty loading up your larder with products of somewhat dubious provenance, and with a few days left before the big day, you can still get in some quality snacks and nibbles to delight Aunty Win and get caught in Gran’s upper plate.

When Duerr’s, who have been making preserves for 130 years, offered us some mincemeat to taste test, we jumped at the chance. But were they any good?

If you usually reach for the same slab of cheese every time you shop, surely Christmas is the time you should let your eye wander along the whole length of the supermarket cheese selection, looking and thinking differently? Joanna Biddolph discovered how Asda’s Extra Special Creamy Lancashire Cheese is made and, more importantly, how to eat it at Christmas.

Not-quite-fresh from his Masterchef victory, Tim Anderson showed Foodepedia, and some other, more special, guests, a few Malaysian recipes that’ll add a bit of heat to your winter dinner for Malaysia Kitchen

Drop down menus let you narrow down cheese choice by country, hard or soft, type of milk, pasteurised or unpasteurised and then you’re off. We bagged some Berkswell, a Blarliath Smoked, a Blue Stilton (as it’s Xmas), a large Cromarty, a Pecorino and some Ragstone. Portion size of the cheese varies with the type but it’s invariably generous.