Ravneet Gill’s recipe for apple fritters | The sweet spot
These strike the perfect balance between something refreshing and decadent, without being too sweet. My husband and I devoured these fritters for brunch, and...
Rachel Roddy’s recipe for tomato crumble | A kitchen in Rome
Two years ago, a friend bought me a book at an auction. “Dear friend, will you accept this little book?” she joked, before handing...
How to make the perfect blueberry pie – recipe | Felicity Cloake
One of the great revelations of my recent trip to the US was the quality and variety of sweet pies – from California to...
Crab and corn risotto and fig tarte tatin: the Unruly Pig’s late summer gastropub treats
Given the choice, I always choose crab over lobster, and I think most professional cooks would do the same. Fresh crab offers the best...
Have pastry-making methods changed? | Kitchen aide
The short answer is no. How you make pastry now is most likely similar to, if not exactly the same as how it was...
Meatball pastry puffs and a dip for crisps: Yotam Ottolenghi’s recipes for cooking with kids
There’s often a gulf between the way that cooking with kids is portrayed – everyone smiling at each other adoringly, working together in harmony...