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Batter recipes
Make the best batter for crispy fish and chips, light and airy tempura prawns and fluffy pancakes.
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Pomegranate fizz
Clementine cosmo
Cranberry bramble
Chocolate Biscoff cupcakes
Curried celeriac slaw
Smoky celeriac chips
The best focaccia
Cider-steamed Dover sole & clams
Chocolate mousse 'mud' pots
Monster buttercream Halloween cupcakes
Roasted gochujang squash
Glazed sweet potato baked lentils
Halloween food platter
Monster face pumpkin scones
Roasted parsnips with gochujang butter
Pumpkin pie with bourbon whipped cream
Cheesy parsnip, sausage & date traybake
Parsnip miso soup with sticky parsnip peel
Toffee apple loaf cake
Roasted mushrooms with ginger and poached eggs
Peppermint hot chocolate with mint-choc cookie bats
Jack-o-lantern stuffed peppers with linguine and sausage ragù
Halloween rocky road
Mushroom, spinach & cider pie
Miso mushrooms with sweet potato
Crunchy-bottomed toffee apples
Halloween meringue ghosts
Plum and almond loaf
Toffee apple pancakes with vanilla ice cream
Halloween cake
Boulevardier
Pumpkin & pine nut fiorelli with sage and walnut butter
Charred leeks with chilli & sesame dressing
Baked, stuffed squash with leeks, Gruyère & spelt
Sicilian Sardine pasta
Summer veg pissaladière
Miso & sesame salmon fishcakes
Pistachio croissant strata
Crispy harissa prawn flatbreads
Leafy greens & pine nut spaghetti
Chocolate & sour cherry skillet brownie
Venison, red pepper & black bean chilli, with baked sweet potatoes
Cavolo nero gratin with crème fraîche & roasted garlic
Charred sprout noodles with hot & sour dressing
Smoked haddock & leek jackets
Tamarind prawn curry
Gnocchi with pesto & green beans
Pork fillet with lemongrass and chilli green beans
Garlic mushrooms, beluga lentils and polenta
Mexican-style chilli rice
Honey & tahini cinnamon buns
Leek crumpet rarebits
Roasted Brussels sprouts with pomegranate & rose harissa
Leek, taleggio & pine nut galette
