Mochi is a Japanese sweet treat typically made from rice flour, sugar and a flavouring, and has a soft, chewy texture. This particular mochi recipe is a signature dish for James Porter’s family, inherited from Grandma Betsy.
Griddled aubergine partners beautifully with the chewy, flavour-packed farro, served drizzled with a coriander oil and a dollop Greek yogurt on the side. This is great as part of a larger mezze table.
Despite the torment Bridgerton’s Siena Rosso feels during her clandestine love affair with the conflicted Anthony, this dedicated diva still sings her heart out to enchant her audience. Now you can eat your heart out in her honour!
Leftover porridge bulks out this batter and makes for a delicious pancake, giving it a more robust, yet still fluffy texture. You can use a mix of nut butters, whether it be almond, peanut, cashew or even Nutella.
A prince among pulses, the humble chickpea is the key ingredients behind popular snacks like falafel and hummus, but also form the basis for so many other dishes, both savoury and sweet. Here are three of our favourites...
Boxing Day is the ultimate celebration of leftovers! If you’re out and about for the few days after Christmas, this is also a brilliant way to trim and freeze all the leftovers for another time.
The sweet and sour flavours of Gorgonzola & Anchovy plus two Truffle options make these canapés perfect to serve with a pre-dinner drink this festive season.
This Hungarian dish spread into the mountains, where it is always popular in the huts and cabins as a hearty meal on the slopes and trails. There is a healthy kick of paprika with the added richness of sour cream, which helps to make this one of the most warming and comforting dishes.
A frittata is started on the hob and finished in the oven, whereas a tortilla is cooked entirely on the hob. In this flavoursome dish, Orlando Murrin combines the best of both worlds.
Here's our pick of the best sweet treats and dessert recipes to get you through the Christmas season, from festive cookies and coffee cake, to spiced poached pears and an Alpine gateau.
