Beef Rendang

By Chef Andrew Ward Serves 2: Prep Time 15-20 mins – Cook Time: 3 hours Part 1: Paste: 50 g Desiccated coconut 4 Kashmiri chillies or dried red chillies 1

Chocolate Chip Cookies

By Chef Luciana Battisti What you will need: 150g salted butter (softened) 80g light brown muscovado sugar 80g granulated sugar 2 tsp vanilla extract 1 large egg 225g plain flour

Silver Birch Scotch Egg

By Chef Anthony Birch What you will need 7 x Large free range eggs 50ml Milk 250g Good quality sausage meat from your local butcher (20-30% ratio to fat for

The Ultimate Granola

By Chef Charles Liets Ingrediants: 500g Oats 200g Butter 300g Honey 3 Pinches of salt 400g dried fruit 100g Hazelnuts 100g Almonds 50g Pecan Nuts Melt the honey and butter

Shellfish & Chilli Linguine

By Chef Elliot Plimmer Linguine – serves 2 (prep time 35 minutes – cook time 5 minutes) 500g x Dried Linguine 500g x mussels (debeard and washed) 500g x Clams (debeard and

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