This is Jessica’s spin on a savoury scone. Like all scones, they are best eaten straight out of the oven, smothered in some kind of dip or dunked into a soup or stew.
Is this a saintly breakfast? Not particularly. But will it give you the energy to power through the day? You bet.
Jane Kennedy’s lamb loin comes with a delicious dukkah dusting, accompanied with parsley and red onion salad.
There’s very little that beats a piping hot bowl of apple strudel – especially one that comes filled with flaked almonds, sultanas and a smattering of spices.
‘Yule’ be mad to miss out on a slice of this chocolate-laden yule log.
Four Seasons is spotlighting its world-famous Masterdishes every Friday across the festive season – sharing iconic menu items from all over the globe.
Sue Quinn’s roast apricots with cardamom, spiced cream and amaretti is packed with flavour; apricots dripping with cardamom-infused honey, spiced cream and crunchy amaretti biscuits.
This Greek omelette is like a flavour explosion, packed with freshness and gooey goodness.
Ideal for a cold wintery night, James Martin’s ice cream with whisky toffee sauce & toasted marshmallows is all kinds of deliciousness.
Egg and smoked fish complement each other perfectly, especially when packaged up as a crisp, golden Scotch egg.
Mark Hix spills the dish on his recipe for a meaty monkfish cheek and fennel pie.
James Martin shares his decadent winter dessert – cinnamon madeleines that pair perfectly with a addictive spiced caramel sauce.
London chef Tom Cenci shares his autumnal recipe for baked celeriac with mushroom broth and parmesan truffled breadcrumbs.
Channel your inner hygge with these simple potato waffles, decked with traditional creme fraiche, onion, roe and dill.
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Gill Meller’s seared venison dish is a mouth-watering work of art.
This looks very impressive considering that you don’t really make anything, and it’s great for dinner parties.
Fruity and fragrant – finish a feast with these speedy chocolate pear crumbles for just the right amount of decadence.
“Rum babas are light sweet yeasty cakes soaked in rum syrup. We make ours in little deep moulds and serve them with pineapple and more syrup. Serve with Coconut Chantilly for the ultimate dose of indulgence.”
Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.