It really could be a case of death by chocolate this Halloween with these post-apocalyptic zombie cakes. They really are finger-licking good and totally nail frightful flavour!
Get the party started with this Beetroot Hummus and dramatic Squid Ink Crackers from Party-Perfect Bites, Milli Taylor's collection of delicious recipes for canapés and other bite-size morsels.
Whoever you’re entertaining is bound to go crazy for this easy, no-bake chocolate & caramel pie. The custard is rich and chocolatey, but not too sweet, and is the perfect pairing with the sweet bananas and caramel and fresh whipped cream.
The variety of savoury and sweet pastries in the Middle East is endless. The savoury ones are generally prepared with puff and flaky pastry doughs or with a traditional paper-thin flat bread...
This Menagerie cheese board celebrates the animal and places it front-and-center by using five cheeses, each made from a different species’ milk, and one that’s a mixture of several.
This recipe from Brontë Aurell’s Brontë at Home is based on a ‘Sockerkaka’ – a sugar cake, in Swedish. You can top it with anything, from berries to nuts, and flavour it with anything from cardamom to vanilla!
Here are Short Cocktails & Small Bites author, Julia Charles' top tips for entertaining, plus her recipes for a Bramble cocktail and Peppered Beef canapés - a match made in culinary heaven!
This village tagine is usually served with freshly griddled flatbreads, or a warm crusty loaf. If you use canned chickpeas and steam the spinach ahead of time, the tagine takes only 15–20 minutes – ideal for a quick lunch or supper!
Warning: this dish is hot! It's usually served for brunch to cure even the most hellish of hangovers. We recommend you eat it outside in the sunshine while sipping a Bloody Mary and wearing very dark sunglasses.
This flexitarian Stuffed Squash dish will delight vegans, but you can jazz it up with some goat's cheese if you're entertaining vegetarian and dairy lover.
Cannoli are perhaps the most famous dessert of Sicily, available everywhere on the island. The most important thing to remember when preparing cannoli is to fill cooked shells just before serving so they are very crisp and crunchy.
