Go on – make a hole in the crumble and pour in a good swig of cream, or better still, add a decent-sized blob of vanilla ice cream.
A dedication to the town of Amatrice and her people.
Good old-fashioned cooking can’t be beat.
Get your groove on with this chicken mamma – it’s so amazing!
Nothing wrong with bubbling golden cheese as a topping!
Toot Toot! Bright as traffic lights!
Couldn’t you just wolf this down! Oh Yeah! Vegetarian? Use vego sossies.
Buttery, nutty and gorgeously sweet.
Go on! Drizzle a trickle of oil on top!
Bright winter cheer.
Warming, satisfying and so very tasty.
The best parsnips will have had an early morning shiver or two in frosty fields which sweetens them somewhat.
Way to go – jazz up a traybake with sizzled haloumi and a tangy dressing.
Ha! This is really just a fancy-pants casserole with a pastry lid on!
Saturday soup or any day soup, it fills you up and warms you down to your toes.
Vegetable scrumptiousness can’t be beat.
Pears and gingernuts, simple but sublime.
Tang, crunch and spice, yep, this cauliflower has it all.
Punchy and bright, punchy and bright, yeah, yeah.
Pork and mustard … get some Brussels sprouts on, crunchy spuds … and you’re good to go.
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me, but not to the Welsh who claim the leek as their national symbol – all to do with a bunch of …
Easy when you know how: trim, shave, halve, wash …
This is creamy, buttery and as soft as pillows. Mmmmm …
Retro, it may be, but deliciousness in a jug it is.
An ‘Oh Wow’ moment if ever there was one, like all your birthdays have come at once (that’s if you are a cauliflower lover … and who isn’t?).
Everything you need to know about cauliflower, and then some …