A juicy Chablis, an earthy Pic St. Loup and a woody Rioja Reserva all pass muster when we have a taste of Sainsbury’s ‘Taste the Difference’ range of wines.
Cooking with Comté: Easy recipes
We get creative at Divertimenti with Comté cheese and create some gorgeous, family-pleasing recipes with private chef Laura Pope using this distinctive, heritage cheese
One-Pot Gourmet Gardener – Cinead McTernan
In a world of concrete and pre-packaged portioned fruit, Tom tries to find out if a new book from Cinead McTernan can help him become a more self-sufficient cook.
Hog- Richard H Turner
Roast Haunch of Wild Boar, Fried Suckling Pig Chops, Porchetta Trevigiana, Fat Dirty Rice, Steamed Pork Buns, Stuffed Cabbage, Crispy Pork & Pickled Watermelon Salad, Candied Bacon Pecan Popcorn – you name it he porks it.
Everything stops for tea
Danielle Woodward takes a break for a cuppa, and discovers the delicious range of teas from organic tea company Hampstead Tea
Raise a glass of bubbly to street food at Voltaire
Tracy is seduced (or is she conquered) by the delicious street food offerings at Voltaire.
Malaysia Kitchen Spring Market arrives on the Southbank
Enjoy a taste of Malaysia this spring at the second annual Malaysia Kitchen Spring Markettaking place this bank holiday weekend on the 2nd and 3rd May in London.
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.
#FryHard this Easter at Boxpark
Flying in the face of current trends, the team behind #FryHard (chef Jim Thomlinson and Emma Thomas) are pushing to show that deep fat fried foods can form part of a healthy diet. After all, anything can be fried, so your five a day is even easier to get in, all swallowed down with a layer of batter, crisped up in boiling hot oil.
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