peedy service and sumptuous seafood – Features Reporter Emma Blunt indulges with a meal that’s worth shelling out for at Fancy Crab.
We know what you’re thinking: a sticky toffee pudding as a slimming recipe? At Pinch…
Spring at its most succulent – Tom Kitchin serves up his recipe for scallops with roasted, puréed and raw asparagus.
This is porridge as it should be: creamy and brimming with the flavour of apples, cinnamon and nuts.
Carrot cake has to one of the best traditional Swedish cakes. Simon Bajada’s recipe brings together all the same flavours in an easy-to-make, delicious dessert.
Ideal for a wintery feast, the hazelnut oil in this dressing intensifies the nutty taste and moistens the vegetables.
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.
It’s no easy feat, but Mark Best’s chocolate mousse ‘écrasé’ with eucalyptus and coconut is a true bite of culinary chasms.
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.
“Cook for your customers and avoid being self-indulgent.” The Wordrobe meets James Mackenzie of The Pipe & Glass, the only restaurant to currently hold a Michelin star in East Yorkshire.
Join an impressive lineup of celebrity chefs including Phil Howard, Clare Smyth and Adam Byatt for two special charity dinners in Cumbria this February.
Changes are brewing in the fine dining world. The World’s 50 Best Restaurants have announced a series of changes for their voting system in a bid to improve diversity within the awards.
Gill Meller, chef and award-winning food author shares his recipe for a bowl of comforting hot crab soup.
Josh Eggleton of the Michelin-starred Pony & Trap pub shares his recipe for a ‘stick to your ribs shepherd’s pie.
Perfect the art of ganache with James Martin’s moreish recipe.
Crisp and satisfying – this is a lovely, super-simple way of getting your good fats in.