I was lucky enough to get hands-on making a fabulous faggot recipe (thanks Native Breeds) with lots of foraged herbs and botanicals (thanks Forage Fine Foods). For those who prefer to use standard store cupboard ingredients, here’s an adaptation of the recipe that works just as well.

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Waitrose asked me to share one of my favourite Autumn recipes. Regular followers of my blog would probably be expecting some kind of veggie chilli, but being from Wales, this seemed like a perfect opportunity to cook something lovely using some home-grown, organic Welsh lamb (in season until late Autumn). This recipe is super easy to cook, and the cinnamon and red wine flavours in the roast potatoes will make you feel seriously cosy.

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This is a basic Jamie Oliver recipe, with a few added ingredients (cranberries and almonds) to give them a bit more of a bite.

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Chef Mark Hartstone shares one of his favourite dessert recipes for caremelised bananas with candied walnuts and lemon sorbet – and it’s suitable for vegans, too.

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