This colourful salad has a delectably tart flavour, courtesy of the added pomegranate molasses.
Sink your teeth into spring with Lennox Hastie’s tender asparagus & mussel cream with rye.
Emma Blunt indulges with an evening of sleek Italian feasting at Bocconcino in Mayfair.
Ready for a fine dining fix? Join the renowned chef for an exciting European pop-up in partnership with Jason Atherton, Ivan & Sergey Berezutskiy and Maksut Aşkar.
Calvados is a completely seductive apple brandy from France. When that apple-y booze is coupled with custard-soaked, crunchy-topped, buttery croissants and chunks of apple, you have a dessert perfect for any winter dinner.
Murray Wilson, Head Chef of Muro at Rudding Park hotel shares his recipe for a tender John Dory delight.
Get ready to raise a toast for this exclusive upcoming wine dinner series in London.
James Morton recreates a childhood classic with this Scottish fried-mackerel dish.
You can’t beat a plate of piping hot doughnuts – these are naughty nibbles at their most delicious.
Gill Meller, chef and award-winning food author shares his recipe for a bowl of comforting hot crab soup.
The man behind the Michelin-starred Harwood Arms in Fulham is set to open a new restaurant with a focus on sustainable dining in Stratford-upon-Avon later this year.
This black bean mocha mousse cake is light, luscious and packed full of nutritiousness goodness.
Put your green thumb to good use with this reviving bowl of fresh goodness.
An elegant eatery offering quintessential British cuisine and charming interiors, Sophie Ritchie dines the night away at Townhouse at The Kensington.
The Wordrobe’s Editor Sophie Ritchie heads to the Scottish streets of Edinbrugh for a taste of Harajuku Kitchen’s Japanese dishes.
This is the perfect salad, not pretentious in any way – just amazing ingredients put together to create a great supper dish or light lunch.
The chef with the “simple, seasonal, full-flavoured” cooking style, The Wordrobe speaks with Ben Tish about his 20-year kitchen career, love for barbecues and tips for getting ahead in the culinary world.
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.
Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.
Autumn dinner parties approaching? These squash and Parmesan crostini make great little snacks to enjoy with drinks.