Steak with Creamy Mushroom Sauce
There’s something about the combination of mushrooms, brandy and cream that is reminiscent of truffles, with a warm, earthy, rich and creamy taste that is simply delicious.
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There’s something about the combination of mushrooms, brandy and cream that is reminiscent of truffles, with a warm, earthy, rich and creamy taste that is simply delicious.

Comfort food never looked and tasted so good (it’s the hit of salty bacon that does it!).

Lovely for a casual meal, full of flavour, succulent and juicy.

This is a magnificent dish to serve to a hungry crowd – it’s effortless to prepare, uses a cheaper cut of meat and is simply delicious to eat.

Here’s the BEST EVER way to roast pumpkin.

This is a great way to roast cauliflower – tossed in spicy oil, roasted at high heat, then finished with a generous handful of parmesan.

Here’s a glorious way to roast a chicken to delicious succulence. By turning a whole chicken into deluxe sandwiches, you can make it go a lot further.

A simple yet sophisticated dish using bottled artichokes.

Paprika adds a smoky hit to these baked potato ‘chips’. Topped with eggs, garlic, parsley and olives, this makes a fab tapas dish – team it with small meatballs or prawns, or for lunch, serve with hot-smoked salmon and a green salad.

A great midweek vegetarian meal that uses up leftover cooked peas and potatoes (of course, you can cook them from scratch).

WARNING – this is rich, but soooo delicious.


Easy to do and easy to eat! Burnt butter and gremolata fancy them up.

Dried fruits steeped in Cognac. Utterly delicious.

This is scrumptious and can turn non-Brussels sprout eaters into fans: Buttery pine nuts, crispy sage leaves and bacon give the dish loads of savoury flavour.

A handful of frozen raspberries added to the hot pear syrup will imbue it with a pretty pink hue as they soften. There’s no honey involved!

This salad has a lot of personality! Place a bowl of it on the table, and it is hard to take your eyes off it because the colour is striking.

There’s loads of flavour going on, and this is good enough to serve with rice, maybe with wilted spinach or steamed bok choy, as a main.

Tamarillos are expensive, but here’s a way to make a couple of them go a long way – it’s crunchy, coconutty and tangy.

Cardamom gives this simple pickle an exotic taste. Tucked into the chicken breasts, it adds a surprise fresh, citrussy note.

These chickpeas are delicious (who would have thought, just garlic and lime zest!). Topped with fresh fish, they’re even better.

This is a simple method for preparing spicy eggplant, as the eggplant does not need to be fried before being gently cooked with the spices. It’s richly flavoured and will go with most curry dishes, or serve it with roast lamb or chicken.

This dish is a quick, pared-back version of the classic winter staple, slow-cooked red cabbage with onion, apple, bacon, vinegar and brown sugar. I love it midweek with mash and sausages.

This rich and buttery pilau is based on a recipe from my gracious friend Joyce Westrip’s seminal book Moghul Cooking. It’s more than just a dish of rice, with delicious pops of cardamom and sweet sultanas threaded throughout.
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