Top UK chef and restaurateur Mark Hix gives us the lowdown on his updated version of a classic Christmas drink – eggnog.
JJ Goodman, winner of BBC’s The Restaurant with Raymond Blanc has joined forces with The Dormen Food Company to create cocktails perfectly matched with the Dormen range.
Promising passion on a plate, Heather Mills' inspirational new vegan cook book LoveBites is a celebration of wonderfully wholesome recipes collected from around the world.
Wine importer Hix & Buck, has identified its Cuvée des Helviens as an ideal accompaniment to a Leek and Cheddar tart served on a bed of red cabbage ragout recipe from The Hutch, a new vegetarian restaurant that has just opened in Canterbury.
Its National Sausage Week, so to celebrate food archaeologist Alan Coxon has dug up a recipe for skinless sausages.
Flex your muscles, there's a new veg in town. In time for Hallowe'en, Waitrose is launching the mighty Sumo pumpkin, up to five times the size of their regular pumpkin!
It’s official, Game season has arrived, and with it comes an array of culinary delights – in particular, the partridge, now available in-store at Waitrose.
Striking a balance between work and home life can be tricky. In fact in a busy modern world, it’s hard to stick to a routine meaning important things such as meals can often be neglected.
With summer in full swing, now is the time to be looking and feeling your best.
This month Phil is making a real no-fuss dinner party centre piece to celebrate the fruit of the season.
From July we can all start to enjoy British raspberries at their very best.
According to Botanists, Blueberries have been around for more than 13,000 years. Although it is the recent rise of the ‘superfood’ that has seen this fruit really come into its own.
Not so long ago bakers were encouraged to look abroad for quality flour but now the flour used to create the wonderful richly flavoured crumbs and chewy crusts is all down to the vast range of quality British flour available.
It’s that time of year when salads are a must, whether you are having an alfresco lunch with friends, bbq with the family, or packing a picnic for the beach.
Summer is all about barbeques and al fresco dining. Try barbequing succulent fillets of wild Alaska salmon with lemon and tarragon and serving them with a deliciously healthy roasted courgette, pepper, aubergine and lentil wild rice salad, dressed in a zingy garlic vinaigrette.
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