Something a bit lighter compared to normal roasties, but equally delicious and making the most of the new season’s potatoes. Serves 4 1kg..
Peter is an award winning Master Chef of Great Britain and has been cooking since the age of 16. Peter now runs his own restaurant,..
Spring is upon us, and here at West Town Farm as the weather warms up so does the workload, says Kate Sharp. Grass is our most important..
Traditionally eaten on Good Friday, these yeasty buns are delicious toasted and spread with lashings of butter. Makes 16 buns 4 tsp dried..
If anyone knows how to bake it’s the Clandestine Cake Club. A traditional Simnel cake has a thin layer of marzipan baked into the centre..
Apparently from right here in the West Country, Easter biscuits are traditionally given to guests on Easter Sunday and are easy to make...
Rob Wing, The Cornish Fishmonger himself has a few tips for getting the best results from your fresh shellfish. Put your fishmonger on the..
This pesto works with any pasta shape, wholemeal or regular! Serves 4 450g wholewheat linguine 75g watercress, coarse stalks removed 10g..