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, it's deeply rewarding and tastes just SO GOOD. You need just two ingredients for this recipe...00 Pasta flour and fresh eggs.
This is a fab seasonal cake recipe using rhubarb - the amazing vegetable that thinks it's a fruit! Forced Rhubarb which is beautifully tender, comes into season in January - with the garden Rhubarb season kicking off in April. Garden rhubarb is slightly less tender but often deeper in flavour.
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.
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...
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.
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