Enjoy exclusive recipes from our most recent titles
Posted on July 18, 2016
Taken from Fire and Smoke by Rich Harris.
A barbecue is a great way to feed pancakes to a crowd for brunch; I use an old, flat baking tray so that I can cook several at once while the bacon sizzles away around the outside of the grill.
These pancakes are the thick, fluffy American variety and rely on the lift coming from the combination of baking powder and buttermilk.
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Posted on June 30, 2016
Abundance, by Alys Fowler, is the bible to guide you through growing, bottling, drying, fermenting, freezing, jamming and pickling your garden bounty so you can store and preserve its incredible flavours all the year though.
Posted on June 8, 2016
Taken from Samarkand by Caroline Eden & Eleanor Ford. Image by Laura Edwards.
Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other’s cuisine and leaving their culinary stamp.
Tangles of paper-thin raw onion accompany kebabs of all forms in Uzbekistan. Here, a quick pickling takes away...