Sunday Roast Lamb
Use a sharp, thin-bladed knife for slicing lamb.
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Use a sharp, thin-bladed knife for slicing lamb.

One is not enough. Three maybe …

Good enough to eat with just oil and salt.


Beyond comfort food — raw celeriac dunked into a rich herby mayo. Celery-like, nutty and creamy and very dip-able.

Fresh, light and tangy, with a hint of smoke from salmon and nip of heat from chilli.

A French tart is always bound to raise eyebrows! Crisp, walnut pastry is draped over halved pears. When cool, the centre is filled with soft dollops of crème fraîche.

Red onions and fennel and coriander seeds add a sweet spice to cauliflower.

Warm, fragrant and plump … taste delicious, too!

Cheesy and savoury, cheese straws are great with beer or wine, and, surprisingly, with tomato-based soups.

It’s surprising how much rich flavour you can get from red onion and rosemary.

I love the sweet-savoury notes of the filling in this classic Greek pie.

Toasted coconut and sugared tamarillos turn breakfast into dessert!

This is such a cool idea. It makes a dish of meatballs an easy job for a midweek meal.

This sponge calls for oil, not butter. It’s easy to put together.

Succulent, glazed and delicious.

Crunchy crisp and fresh and the perfect thing to go with a rich meal such as roast pork or duck.

Purple carrots? Yep.

I don’t know what it is about carrots and cumin – they just belong with each other.

Tender pork and creamy mushropoms are pecial enough for a dinner party!

Scrumptious!

An exceptional fresh pickle.

You’ve got to try this one – it’s gorgeous!

How to fill hollow legs!
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