Here you get the attitude of all those flavours on the outside of the pork - smoky, sweet, sour and spicy - with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
With a heady mix of Guinness and chocolate, this cake is a grown-up treat. Rich and dark, the velvety bitterness of the Guinness brings out the flavour of the chocolate, so it packs a punch, while lending...
It's said that Italians don't eat cheese and fish together, but I've often seen nonnas grating a wodge of Parmesan into a seafood risotto or a pot of pasta. And I thought, if they're doing it, it must...
This super-healthy recipe heroes the gluten-free grain, quinoa, which is full of all-important protein and fibre. Paired with lean chicken in this tasty lunch, it makes for a great post-workout meal, as...
The kids' favourite dinners are always the traybakes - we cannot get enough of them in our family! Our trick for keeping it fresh is to combine roasted ingredients with fresh ones and to top them with...
Win friends - make bellinis! This recipe makes a thick cordial, a perfect base for the cocktail (just add prosecco!), or top up with soda water for a summer refresher.
This is the most delicious barbecued beef I think I've ever had (even if I say so myself). Trust me because it's going to go really dark and look burnt, but it'll be perfect inside if you do it right.
This is one of Emilia-Romagna's typical dishes. It's not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia....
Grouse and partridge may be the king and queen of gamebirds, but in a stew they're no match for the humble pheasant. With bacon, herbs and nice booze, pheasant is simply delicious; add a few chestnut dumplings...
Feel free to use vegetarian haggis if you prefer, which you can find online. Tatties (mashed potatoes) don't usually contain spring onions, so omit them if you like.
The gamey richness of duck provides the perfect contrast to sweet apples and tangy cider. Cooked for hours in the oven, this cassoulet is a meltingly good crowd-pleaser.
This slight twist on an Indian classic uses lighter ingredients to freshen up a widely known dish. Turmeric, the most important spice in Ayurveda, gives the potatoes that familiar colour. Perfect as a...
For me, the joy of a good chilli isn't mince - I want texture. As for guacamole, don't buy smooth pre-made stuff - the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish......
The sweet-sourness of the roasted grapes in this dead-easy dish complement the beautiful cheeses perfectly. Teamed with crispy sage, crunchy walnuts and hunks of fresh bread, this is an outright winner,...
This Italian biscuit was originally made as a long-life foodstuff - baked twice until dry, and containing no fats, it was the ideal snack for travellers. These days biscotti are a sweet treat, made with...
This is a great meat-free recipe. Barbecuing a whole block of feta is a really interesting way to use it - you get a wicked texture contrast between the beautifully golden outside and the soft, creamy...