Here’s a delicious meat-free souvlaki for when you need one. The secret to cooking halloumi is, ironically, to treat it like a steak: bring it to room temperature before cooking, sear it under a high heat and stop cooking as soon as the outside has a nice crisp edge.
Using the best global, artisanal techniques, Food and Fire by Marcus Bawdon includes 65 recipes for grilling, smoking and roasting with fire. Here's a fragrant and floral lamb recipe to try ahead of the book's release next week.
These are the perfect breakfast pancakes, with a real caﬀeine kick to wake you up in the morning. The coﬀee syrup is made with cocoa nibs which are fermented, dried and roasted cocoa pods - nutritious and delicious!
Celebrate World Chocolate Day a little differently this year with these fruit-filled chocolate taco shells, bound to impress friends and satisfy any chocolate craving, from Felipe Fuentes Cruz and Ben Fordham...