This is everything you want from a chocolate cake – rich, moist and chocolatey. This cake is great because you can use almost any combination of nuts and seeds you have on hand, which will give the cake a slightly different flavour and texture each time you make it. We’ve used combination of almonds with hazelnuts, sunflower seeds and pine nuts.
These cute little numbers were the fortuitous result of a winter marrow glut. They taste like all the good things about winter – cosy and comforting, with the sweet aroma of spices.
These dramatic little pasta parcels are an interesting combination of the sweet yet earthy flavour of beetroot and the tang of citrus.
These enchanting little biscuits are an absolute novelty, and worth the technical challenge! We like to nibble them square by square.
Orecchiette (singular, orecchietta), from orecchio (ear) + etto (small)) is a kind of home-made pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which resembles a small ear. In this recipe we’ve teamed little delight with all of the fresh herbs, some citrus and a sprinkling of feta cheese for the ultimate alfresco dining meal or easy midweek meal.
Cloak & Blender combines two of my favourite things, food and fancy dress.
Fancy food budgets are usually for dinner meals, but why not change it up and spoil yourself with a little breakfast crustacean decadence?
This recipe was inspired by a bounty from fantastic Islington fishmonger, Prawn on the Lawn. We went into buy a whole fish, and came out after a couple of rounds of Bloody Marys and oysters later with a whole fish, some picked crab and saltbush.
..Love your curves, ya’ll!
This was a staple in our family kitchen throughout our childhood and one of the first things that we mastered in the kitchen. It has exotic-tasting tomato sauce spiced with honey and cinnamon.
Today is La Fête Nationale – the National Day of France! We’ve put together a little pique-nique français to celebrate…We’ve got Gainsbourg blaring, brûlées baking, a fresh Strawberry and Mozzarella Salad and a classic Pissaladière from the Sunny south of France.
This punchy number is herbaceous, tart and garlicky with a little bonus chilli after burn.