Jaw-dropping and gut-busting, this Dobos Torte cake from pastry expert Claire Clark is a delight for the senses.
Phil Fanning, Executive Chef of the exquisite Paris House restaurant shares his recipe for roast chicken with chestnut bisque, wild mushroom and delicate crème fraîche.
This is the perfect salad, not pretentious in any way – just amazing ingredients put together to create a great supper dish or light lunch.
A starter with serious ‘wow’ factor – salads have never looked so pretty.
Bursting with fresh flavour and crunch, Peter Gordon shares the recipe for roast parsnips and celeriac, with smoky apple compote, haloumi and pistachios.
Good tagliata should be as rare as you can bear and positively dripping with juices.…
Le Cordon Bleu trained cook and baker, Linda Collister’s rich brownies are studded with juicy raspberries, crunchy nuts and white chocolate pieces – conjuring a triple chocolate treat that’s perfect for a little naughty decadence.
Michelin-starred chef Nathan Outlaw’s sticky toffee pudding is comfort food at its most indulgent
A wood-fired oven is the key to getting this dish perfect, but you’ll get a pretty good result if you cook it on a pizza stone in a red-hot oven.
The Wordrobe’s editor Sophie Ritchie indulges with a meal at The Coal Shed, the Tower Bridge restaurant serving up coal-fired creations.
Shake up your usual Sunday roast routine with the gamey flavours of this roasted rack of venison.
Trine Hahnemann shares her recipe for a moreish monkfish dish with silky butter and spices.
Fish at its finest – this smoked trout is bursting with freshness.
One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin.
Not only delicious, Tom Kerridge’s sumptuous lamb shank hot pot is full of nutritional goodness too.
Head down, work hard, travel as much as you can, always compare yourself, be humble and love food.” The Wordrobe meets Francesco Mazzei, the Italian chef with a trio of London restaurants under his belt.
Ideal for tradition with a twist, chef Bryn Williams shares his secrets to these mini meringue mince pies.
Tender and tastebud tantalising – Simon Rogan’s brill recipe is brilliant indeed.
Succulently ripe berries and tender venison combine to create the ultimate winter dish.
This refreshing, spicy dish of fresh fish ‘cooked’ in a bright citrus marinade comes layered up with avocado and red onion – serve it with crunchy tortillas and salsa for a taste of food with fire.