These tasty morsels make a fantastic canapé, starter or elevenses and will surely please the fussiest gun or guest. SPICY CRISPY PHEASANT BALLS WITH TAHINI DIP Ingredients Makes 12 balls…
Food and Drink
Raspberry, almond and oat crumble cake
This moist, flavourful cake will keep well for a couple of days if kept in a container stored in a cool, dark place. I use Scottish crowdie, which is a…
Arbroath Smokie Scotch Eggs recipe
As a travelling private chef, I have been able to visit some of the world’s most extraordinary food stores, from the stalls that pop up in the sun-dappled squares of…
Venison fillets with chanterelle, blackberry, heather honey and whisky sauce
This rich earthy sauce is delicious with the herbaceous, complex flavour of venison or, if you are lucky enough to get some, grouse. I prefer to use a non-smoky whisky…
A trio of delicious Coronation dishes
As The Prince of Wales, HM King Charles III regularly championed British food and drink producers. So this month, I have used a few of their products for inspiration. In…
Stuffed and rolled shoulder of hogget. The perfect Easter joint
Don’t be too hasty when choosing that Easter joint. Spring lamb is a popular choice for the Easter table, in fact it may well be expected. However its popularity often…
Basque cake with Easter spices
The classic Basque cake recipe updated with an Easter twist. Move over hot cross buns and try a new Easter recipe.
Hot cross bun-and-butter pudding with brandy and marmalade
A great way to use up any old hot cross buns and an excellent method of making use of fresh ones too. Lightly spiced, deliciously rich but not overly sweet,…
American pancakes with blueberries, banana and cream
Pancakes aren’t just for Shrove Tuesday or Pancake Day. They’re delicious all year round and American pancakes work particularly well if you’re wanting a heart breakfast. These from a recipe…
The Rhubarb Triangle: growing one of Yorkshire’s finest exports
It is rarely far from the limelight, so what is it that gives rhubarb the power to purge, pucker lips and excite celebrity chefs, asks Jeremy Hobson