In testing out the ice cream attachment, I tried the French Vanilla ice cream recipe in from instruction booklet and I have to tell you that it did turn out exceptionally well, smooth, creamy and full of flavour, the guests that I had made it for loved it, as did I. The process of freezing it was made a whole lot easier than it otherwise would have been having used the KitchenAid.

Hotel Chocolat launch the Purist Rare & Vintage Chocolate Range with aim of providing top quality chocolate to the public at an affordable price.

Behold, the Glorious Twelfth is here! Check out this list of London restaurants who’ve all got grouse on the menu and are serving it in their own unique way.

Gather together the Unearthed charcuterie products for an easy, striking and delicious al fresco dinner party or an equally stylish indoor one.

If we’re prepared to pay a bit extra for cave aged Comté or slow matured salt marsh lamb to get the best of the best, why shouldn’t we do the same for pure grain basmati rice?

Well known as the daddy of olive oil, in fact they must sell more bottles of the stuff worldwide than anyone else, Filippo Berio also sell the actual olives too.

It was on a wet morning earlier this month that I went to Francesco Mazzei’s rather lovely restaurant L’Anima for breakfast, all to hear first-hand about Filippo Berio’s launch of their new olive oil bottle.

Christopher and Khadine Rose are the latest crusaders of corkage. Launching this month, their well-intentioned initiative is the unambiguously titled ‘Bring Your Own Bottle’ club (BYOB).

These kits made the most authentic and tasty curries we’ve ever knocked up in the kitchen and the convenience factor is ideal for a weekday night.

For every season churn, churn churn. Yes, I am humming an old Byrd’s song as I load up the Cusinart Duo ice cream maker. It seems appropriate, after all the world’s most celebrated ice cream gurus, Ben And Jerry, are themselves old hippies who no doubt grooved to The Byrds themselves in their day.