Your guests will be wrestling over this tasty hot dog with a Mexican twist! We love the zesty salsa fresca and crunch of the nachos.
Cheese, Chilli, Fried onions. What more could one want on a hot dog? We’re sure Will Smith would agree.
Print Recipe Mushrooms on toast Serves: 2 Cooking Time: 45 minutes Ingredients 45g butter 150g exotic wild mushrooms 110g button mushrooms 10 sprigs fresh sage + extra, chopped, to garnish 3 brioche buns, sliced in half 100g mascarpone cheese 1,25ml (1/4 teaspoon) truffle oil Instructions 1 Heat the butter in a frying pan over medium
Print Recipe Father’s Day Breakfast Tart Recipe Serves: 2 Cooking Time: 30 Ingredients 15 ml (1 tbsp) olive oil 100g chorizo sausage, sliced 200g vine tomatoes 150g mixed wild mushrooms 125g ready-made puff pastry, defrosted 15ml (1 tbsp) tomato paste 100g buffalo mozzarella/fior di latte, torn Salt and freshly ground black pepper, to taste 1
This amazing recipe is the ideal treat for any occasion – it is so easy to prepare, and the flavours work perfectly together.
We’ve seen an explosion of flavour-infused artisanal gins emerge recently – meaning we’re starting to demand more than just a juniper-berry taste from our gin! Instead of spending a small fortune on a special bottle of craft-distilled gin, why don’t you pimp that cheapie in your booze cabinet and create a fabulously unique toffee version? Finely crush a 150g packet of Werther’s Original Classic Cream Candies and combine with 250ml (1 cup) gin. Allow to stand for 10 minutes so the toffees soften a little, before blitzing the gin-toffee mixture in a blender. Leave for about 1 hour to infuse,…
We chat to Jenny Handley about her new JHP Gourmet Guide, which is simply delectable! Jenny Handley is a brand performance specialist, owner of JHP and author of…
The humble Cornish pasty enjoys a quirky history and has recently been proclaimed a ‘protected food’ by the European Union because of its enduring and quintessential ‘Britishness’. Miners in the late 1800s took this portable and easy-to-eat convenience food with them to work as part of their ‘crib’ or ‘croust’ (Cornish dialect for snack or lunch). Fashioned by the miners’ wives, the engineering of this lunchtime dish is actually quite ingenious. Firstly, the outer pastry itself acts as a receptacle and insulator for the more nutritious pie fillings. Secondly, even the crimping of the edges had a practical use. Not meant…
Saffron is regarded as king in the spice world and is used generously in Middle Eastern cuisine. Lamb and chicken are often marinated in grated onion with the onion juice – it’s a great tenderiser and has loads of flavour.
Transform the sweet, sticky, fruity, Moroccan lamb tagine into crunchy, couscous-coated bite-size snacks
Tenderstem broccoli (or broccolini) with crispy prosciutto Serves: 6 Difficulty level: Easy Time: 25 minutes INGREDIENTS: 400g Tenderstem broccoli (or broccolini), 15ml (1 tbsp) olive oil zest and juice…