Recipes

Add all ingredients except the apple slices into saucepan and warm slowly trying to avoid boiling. Heat for a few minutes to allow flavours to develop. Pour in to a serving cup and add small apple slices...

For the brose Place a large pot on the hob and get it quite hot. Add the mussels, put the lid on and shake the pot. The mussels should be open and be cooked in a minute or two. Remove the mussels and strain...

For the mocha cake Pre-heat the oven to 180°/350°F/Gas Mark 4 and grease two 8 inch circle cake tins. Melt 125g of the chocolate and butter in bowl over a pan of simmering water. In a small bowl heat...

Preheat the oven to 170C fan. Grease and line the bottom of a 20cm loose bottomed cake tin. In a bain-marie melt the butter and chocolate together until smooth. In the bowl of a freestanding mixer beat the...

Pumpkin Chai Pie Bring the pumpkin to the boil in a large saucepan then simmer for 15mins until tender. Drain & cool. Heat oven to 180C (160C fan |gas 4). On a lightly floured surface, roll out...

With coffee shops revealing their autumn menus, many people are still waiting for the Starbucks pumpkin spice latte - but now you can make your own at home. The folks at Tesco have come up with a recipe to...

For the strawberry macaron shells Weigh ingredients accurately and sieve the icing sugar and ground almonds together into a bowl. In a separate bowl, whisk the egg whites. It is important to keep whisking...

Anna Canning, a medical herbalist, ethnobotanical researcher and a key participant in Foraging Fortnight, shares her insights and a recipe for bramble jam. Anna says: "Highly nutritious and versatile,...

For the Cullen Skink fish pie filling Put the fish into a plan large enough to hold it comfortably and cover with milk and water. Bring gently to the boil. By the time it comes to the boil the fish...

Add ingredients to a cocktail shaker, or jam jar if you don’t have a shaker at home, and shake well. Double strain the liquid (a sieve will do). Build the drink, adding the lemon bonbon...