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Pear and rosemary is a lovely combination which lends itself beautifully to making this no fuss, easy chutney. The addition of chilli is optional, but gives a lovely strong kick in a sweet chutney. This preserve can be eaten fresh or stored for up to a year, but this would depend on how carefully you bottle it.

Serve this delicious, slow-cooked lamb dish in freshly warmed corn tacos with salsa. For meat which supports local farmers prioritising sustainable methods, check out the…

This gratin is a wonderful side dish perfect for a midweek meal or as part of a roast dinner.

Saskia lives in Portslade, grows her own veg and encourages others to do the same. Here she shares her favourite leftover recipe. Before you start…

Ragu (sometimes called Bolognese) refers to a rich meat sauce, often served with pasta. You don’t need masses of meat for this recipe, the sauce…

This recipe works both with pan fried chickpeas than with the baked ones. They are the perfect topping for a salad.

Irish potato bread or potato farls  make a great accompaniment to many meals.