Roasted Kalamata Olives & Black Grapes
Sweet, salty, juicy and tasty.
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Sweet, salty, juicy and tasty.

Super flaky filo with a sweetmeat treat wrapped inside.


Cook quickly, for juicy and tender meat!

Ilaria reckons this will warm you down to your toes.

Chicken topped with cute little cobbles of scone dough is hard to resist, especially in winter!

Homemade sausages. Yes!

Homely, sweetly scenting the kitchen, tender fall-off-the-bones …

A sweet and sour jus gives these pork filets a kick.

Sweet crunch!

Flash picnic food!

A soft ricotta dough topped with crunchy walnuts. Yep!

It’s unclear which queen this was named after. Never mind, make it for yourself and be Queen of your own kitchen.

Chocolatey biscuits perfect with a cuppa.

Raspberries and chocolate, chocolate and raspberries … sounds good no matter which comes first.

A picture tells a thousand stories, or just one in this case: eat me.

Get your chops around this – colourful, crunchy, bursting with flavour, and good for you!


This dish will fill your kitchen with glorious aromas as it slowly cooks to tenderness.

Green pea soup is often a dull green colour, but this one is given a pretty green hue by blending parsley and mint in a food processor.

Light and very lemony, this special-occasion sponge, can be made a day ahead; store in a sealed container at room temperature. Read the notes about ‘squishy’ butter before starting the cake.

You know how you are always tempted to eat a biscuit while it is still warm from the oven because waiting for them to cool seems to take forever? Well, I’m telling you these biscuits are worth the wait as they are best eaten cold, so be patient.

I make lots of these fresh simple crackers in summer when dips seem to be on the
menu most of the time. If I’m making these to serve with mushroom pâté, I sprinkle them with a little porcini powder before baking.

Tangy, sweet and spicy like Christmas cake. Perfect with roast pork or duck.
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