This quiche from Shareis one of Theo A. Michael's ultimate summertime foods. You can bake the pastry base in a cake pan with high sides so that once it’s cooked it has a ‘crown’ around the crust. Try this delicious combination of salty sharp feta, earthy spinach and punchy oven-roasted tomatoes.
Recreating your favourite takeaway dishes at home might not be as difficult as you think. This sweet and sour orange chicken from Dirty Food combines two delicious dishes that are just too hard to choose between in a Chinese restaurant!
Certain things are loved all over the world. Coffee, chocolate and éclairs are three of them, so combine these to create an amazing taste sensation that will instantly arouse your taste buds. The classic éclair is part of the foundations of French culinary history. It is likely to have been invented in the nineteenth century by Antoine Carême, one of the most celebrated original French pastry chefs, billed as the first celebrity chef and the craftsman behind Napoleon’s wedding cake.
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...