The humble egg is the indispensable wizard of the kitchen, and Easter is the time to appreciate it. The Easter bunny may be busy dishing out the cloying chocolate variety,…
Hattie Ellis
The Burn’s Night Haggis
The Burn’s night haggis comes to the fore on 25 January, when diners around the world raise a glass to the “Great chieftain o’ the puddin-race”, as Robert Burns eulogised…
LIVING LARDER: Eat Mussels
Mussels are a classic example of a shellfish that we used to eat abroad but shunned at home. Paella in Spain, moules marinières in France – yes, but the plentiful…
British blue cheese is a summer sensation
Traditionally, blue cheese is a winter favourite but a new style of British blue that’s soft and creamy offers up some beauties that work well in summer, too. One of…
Good Chocolate
Rather than Easter eggs this year, consider presenting loved ones with a clutch of the new posh chocolate bars available. Over the past decade, there has been an explosion of…