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A simple preserve that celebrates the sprightly flavour of fresh bilberries. As you’ll know from your purple-stained hands if you’ve ever picked them, the berries can be quite delicate –...
An old-fashioned British supper dish, with a wild twist. Use any sausages you like: good-quality butcher’s sausages, or herby vegetarian ones would both work well, as long as they’re thick...
This recipe gives you all the creamy comfort of a risotto, with a lot less stirring. It’s a great method if you’re lucky enough have some really good mushrooms (such...
If you see this upmarket version of the classic American comfort food on a restaurant menu, chances are it will have been made using truffle oil. Good as that may...
A pasta dish with no pasta in it? That’s right: instead, we’re using ribbons of tasty, toothsome cauliflower fungus, with the otherwise classic combination of garlic, chilli, lemon and cream....
Somewhere between a Thai hot-and-sour soup and a Malaysian laksa, this spicy, aromatic soup replaces the usual noodles with tasty ribbons of stir-fried cauliflower fungus....
Sour figs are the claw-like fruits of an invasive, non-native species widely known as ice plant. A garden escapee, it is native to South Africa, where the fruits are used...
This is a great way to preserve cherries – there’s very little preparation involved – but you do need to be patient. The cherries must steep in the sweetened brandy...
A traditional English accompaniment to cold meats and blue cheeses, pickled walnuts have a buttery texture and sharp flavour with a hint of nuttiness that’s curiously addictive. You need to...
You could use any tasty mushrooms here, but the rich, deep flavour of hen of the woods makes these pasta parcels something special, and the walnut butter gives a lovely...
