Originally, the traditional Scottish cranachan celebrated the harvest, but now it is enjoyed year-round. There are many variations, but in all of them the trick is the slow toasting of the oatmeal; this is then mixed into the dish at the last minute so that its texture is retained. The quantities given here for the cardamom honey make a full jar, much more than you need for this amount of cranachan, but it will keep indefinitely; it is great over granola and in coffee.
This is a must for summer - rich custard ice cream can only be improved by sharp raspberry sauce rippled through. Equipment and preparation: For this recipe you will need an ice cream maker.
Sweet roast beetroot and shallots mixed with seasonal veg warmed in a sharp sour-sweet dressing. Add mozzarella and a final blue cheese dressing for heaven on a plate.
Sweet roast beetroot and shallots mixed with seasonal veg warmed in a sharp sour-sweet dressing. Add mozzarella and a final blue cheese dressing for heaven on a plate.
People from Durban are very proud of their Bunny Chow and its heritage - a cheap curry from the depression era. The version here is made with meat, but you can substitute with red and white kidney beans.
Paul Hollywood's step-by-step recipe for chocolate marshmallow teacakes will certainly make an impression. Equipment and preparation: You will need a silicone mould that has 6 x 7.5cm/3in wide, half sphere moulds.
This recipe was created by Angela Hartnett specifically for the Great British Budget Banquet Dinner and shows you how to get more value from a roast chicken by using the carcass to make stock for a fragrant rice.
Try this healthy curry recipe packed full of spinach goodness. Each serving provides 266kcal, 33g protein, 6.5g carbohydrate (of which 6g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 0.6g salt.
Pronounced Pov-e-Tee-za, this Eastern European sweet bread is traditionally served at Christmas, but makes a delicious tea time treat at any time of the year. Equipment and preparation: for this recipe you will need a clean, flat single bed sheet and a 1kg/2lb loaf tin.
Pronounced Pov-e-Tee-za, this Eastern European sweet bread is traditionally served at Christmas, but makes a delicious tea time treat at any time of the year. Equipment and preparation: for this recipe you will need a clean, flat single bed sheet and a 1kg/2lb loaf tin.