December 18, 2018

Brussels Sprouts, Peanut & Pumpkin Salad

“This warm salad is the perfect way to spruce up Brussels sprouts. Long gone are the days of the over-boiled, slimy mini-cabbages – here it’s all […]
December 17, 2018

Christmas Pudding

“The ultimate vegan Christmas pudding – boozy, fruity and moreish!” – Gaz Oakley Ingredients 100g sultanas 100g dried mixed peel 100g chopped dates 50g dried cherries […]
December 17, 2018

Fried Doughnut Profiteroles

“I came up with this recipe while racking my brains trying to veganize choux pastry. I thought, why not combine two big desserts, doughnuts and profiteroles? […]
December 17, 2018

Vegan Tiramisu

“I was so pleased when I veganized this Italian classic. It’s the perfect festive dessert and even more showstopping when you serve it with a sparkler!” […]
December 15, 2018

Panettone, Mascarpone and Almond Cake

“This is a wonderful way to make use of a slightly stale panettone. You simply layer it with a thick almond and mascarpone buttercream, then decorate […]
December 11, 2018

Truffle Dumplings

Have a go at making this delicious truffle dumpling recipe by Adam Harper, head chef at The Cavendish Hotel, Baslow, on the Chatsworth Estate. Ingredients: For […]
December 8, 2018

Aged Loin of Yorkshire Venison by The Devonshire Arms

Paul Leonard, head chef of the Burlington restaurant at the Devonshire Arms, shares this recipe using local Yorkshire venison. Ingredients: 500g aged venison loin 24 baby […]
November 30, 2018

A Quail of a Time

Have a go at making this Quail and Mushrooms dish by Ben Godwin, executive sous chef at The Grand, York Ingredients 2 whole quail 2 bunches […]
November 29, 2018

Liquorice Panna Cotta

Borough Market is loved by cooks, not just in London, but all over the world. There has been a market at Borough for over a thousand […]