Recipes

Of all the sugary sins, this fried banana bread drizzled with sweet caramel sauce and topped with strawberries and cream is the ultimate!

Bread Pudding Piping bag with thin nozzle (optional)12x6" baking tin 250 g bread½ pint milk115 g mixed dried fruit55 g suet (or vegetarian alternative)1 ½ tbsp mixed spice30 g soft brown sugar1 egg (whisked)1 tbsp granulated sugarGrated nutmeg (optional)Unsalted butter (for greasing) Break the hot cross buns into small pieces and add to a mixing bowl. Pour over the milk and soak for 30 minutes.Pre-heat the oven to 180C/Gas 4.Grease a 12x6" baking tin, or line with greaseproof paper.Beat the...

Opened last year, Suvlaki is an Athenian Grill located in the heart of Soho, unsurprisingly specializing in Greek street food – Souvlaki.

Teamed with a creamy mustard mash, the dish provides a delicious chance to bring some exciting flavours to classic, readily available lamb chops this weekend.

A raw fish dish that’s hugely popular in Hawaiian cuisine, Poke (pronounced “poe-kay”) is also becoming increasingly popular in the UK, particularly in London.

Traditionally, the dish is made with the Desi chickens native to India, which are free-range and generally expensive in comparison to more standard broiler chickens.

This recipe makes great use of one of the cow’s tastiest yet most under-appreciated cuts!

This recipe features blackberries and plums poached in Chaplin & Corks cider, served with hazelnuts and clotted cream. A simple, delicious post-dinner treat that’s ideal for long autumnal evenings.

This tart is great fun to make – and once you’ve mastered it, you’ve got a really versatile base to work with, varying the fruits with the seasons.