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.
Embark upon a luxury adventure this autumn with The Wordrobe’s pick of the five best…
A Scandinavian delight, Christmas has never tasted so sweet.
“Get cooking. The wonderful thing about food is that there’s just endless possibilities and always so much to learn.” The Wordrobe talks inspiration, favourite ingredients and must-try recipes with food writer and stylist Rosie Birkett.
This vibrant combination provides a taste of sunshine no matter what the weather.
This dessert is incredibly easy to make. The important thing is to get the texture just right – smooth, silky and not too firm.
These speedy eggs are perfect for a traditional Moroccan breakfast. It’s even more delectable when served with bread or toast.
This recipe takes a simple tart recipe a little further, with almonds for crunch and a wholemeal crust for extra nuttiness.