A deliciously simple watercress crusted lamb rack from Borough Market chef, Lesley Holdship.
Spicy Rack of Lamb
This one-pot wonder makes a great Sunday roast. If you’re unsure about French trimming the lamb, ask your butcher to do it for you. Spreading the lamb with Harissa paste gives it a warm, spicy flavour while adding a deep red colour that looks stunning on the plate
Rich and Dark Old Speckled Hen Chocolate Cake
As Old Speckled Hen’s Hunt for a Hen Travelling Bar arrives in its final secret location in London on the 4th April, we introduce this adults only chocolate cake for those who can’t find it.
Easter Cocktail from The King’s Ginger – The King’s Delight
With Easter fast approaching we’re all looking for’egg-citing’ new recipes to wow our dinner guests this year. Instead of the same old clichéd treats, give them the royal treatment with a bottle of The King’s Ginger.
Go Against the Grain with Gluten Free Ravioli
No need to avoid the delicious taste of fresh, homemade pasta with this recipe for gluten free sweet potato ravioli. Filled with sweet potato and goat’s cheese, these parcels make an authentic Italian dinner that everyone will enjoy. What’s more, the goat’s cheese can also be left out for a dairy free dish.
Salmon en-croute with clotted cream and lemon
Plump for simple fresh ingredients and combine to make a dish that will impress your guests. Prepare ahead of time then pop in the oven when needed. To create a more everyday dish, just leave out the parma ham.
Herby rack of lamb with spring blackberry salad
Easy entertaining Serves 4 Prep: 20 minutes Cook: 21-22 minutes 1 tablespoon olive oil 2 […]
Confit of duck salad with asparagus
With asparagus season now at it’s peak – try this delicious light-bite, featuring a unique and fruity dressing with Strawberry Conserve, perfectly complimenting both the tender duck and greens…
Scandi inspiration recipes from Trine Hahnemann
We don’t always want to cook from scratch so smorging allows you to simply dive into your fridge and store cupboards to pull together a smörgÃ¥sbord using whatever you have to hand. Scandi TV chef and food writer, Trine Hahnemann, has created some scrumptious and innovative smorg pairings and recipes
Bruno Loubet’s Mackerel Fillets with Maille Mustard and Parsley Crust
The fresh flavour of this oily fish, complemented by fragrant saffron and the spicy addition of Maille’s tangy red pepper and Espelette mustard make this an ideal dish for summer dining