Apricots aren't always the easiest fruit to work with, but few can resist the delights of a beautiful apricot tart. We invited our friend Lucy from the Pockeredge Pantry to show us her recipe for this stunning tart. Using her glorious Apricot Jam, full of big chunks of fruit, our Matthews flour and ground almonds we make a tart befitting the best French patisseries.
You could easily be mistaken for thinking that a Poke bowl is a Japanese invention, but actually it's one of the national dishes of Hawaii. Slap bang in the middle of the Pacific Ocean, Hawaiian cuisine has lots of influences from the Orient.
A biryani, in principal, is a fairly simple concept – bake rice in stock with spices, meat or vegetables until the rice is fluffy and tender. However, you will completely live or die by the quality of the rice you use. If you end up with rice that sticks together, you'll need to go back to biryani school or get hold of better quality rice - the supermarkets are certainly not the place to look for that.
When I first worked in London, there was a Kebab shop close to us in Soho that we would often frequent after a few post-work beers. Although the kebab meat was carved from a large rotisserie, it didn’t resemble the processed 'elephant leg' that often gives kebabs a bad name.
Chilli con carne is a huge family favourite of ours and although this is really more of a Tex-Mex dish, the array of Mexican ingredients that we have will transform your everyday chilli into the most delicious meal.
Although it’s the national dish of both Malaysia and Singapore, Laksa can be found right across South East Asia, it’s basically comfort food. The fragrant, noodle soup has hundreds of variations but it’s always so popular and my version is really quick to whip up on a busy midweek evening.
Tired of supermarket 'Frisbee style' pizzas? It’s true that in the last few years, the standard of shop-bought pizza has improved, let's face it, we've all eaten some really truly terrible ones in our lifetime...
If you love Indian food as much as I do, you probably want to put a quick mid-week curry on the kitchen table, but find it hard to put the time aside to cook it from scratch
For me, if there was one dish that conjures up childhood memories, when the sun always shone and life was full of simple pleasures, it’s Blackberry & Apple Crumble...
Easter holidays are here, so here's the perfect excuse to make something stick and sweet. Get the kids involved! These little chocolate cakes are airy, light and delicious, made extra special with the addition of mini eggs - a seasonal chocolate treat.
Simnel Cake is a delicious rich traditional Easter cake, made with fruit and almond paste. Although marzipan is readily available in the shops, homemade almond paste is very quick and easy and tastes so much better.
Although Vindaloo is probably the most celebrated dish from Goa, in my opinion, their fish curries can’t be beaten. With the classic flavour combination of ginger, garlic, tamarind and chilli, our Goan Curry paste is absolutely delicious.
There is something primal about making your own pasta, a bit like making your own bread. I don’t always have time to do this (or the organisational ability), but when I do, I like to make it special.
