This is a slightly revised version of a piccalilli recipe I posted a couple of years back. I've sweetened things up slightly with a bit more pear and apple and increased the quantity of mustard seed. Ideally you need to...

This is a great way to use leftover stew - something like slow cooked oxtail would be perfect. Any sort of stew will work - I used a beef stew that I whizzed up slightly into a paste using a...

I used Mirabelle plums from the garden for this recipe but any type of plum should work with this jam recipe. A ratio of 1kg plums to 1kg sugar to 100ml water should be followed. Ingredients (for 1kg plums -...

This is beautifully rich and buttery but the Chinese spice adds a nice point to the flavour. What you'll need 450g chicken livers 150g butter plus a bit more to top the parfaits with 1 shallot - finely sliced 1 teaspoon...

Simple but utterly delicious. Served with a decent crusty bread, Piedmontese peppers are an incredibly easy way to turn some fairly basic ingredients into something wonderful. Some versions of this recipe add the anchovy before the peppers go into the...

This dish was inspired by a couple of recipes from the Eleven Madison Park cookbook - a book I thoroughly recommend. I was a little apprehensive when I put this together because the mix of flavours did sound a little complex but they come...

This is a really nice way to prepare fish - cooked at a (reasonably) consistent and low temperature, the fish will retain its texture and moisture. The fish is cooked in olive oil - the oil will hold its temperature...

This Autumn Salad of chicory, apple, celery, walnuts & sourdough contains everything I like to see in a salad for this time of year -  Strong earthy flavours with warming chunks of toasted sourdough bread and salty stilton. A sharp...

Paneer really is as simple as a recipe can be but it can be used as the base for so many brilliant and vegetarian-friendly recipes. Ingredients 3 litres whole milk 6 tablespoons fresh lemon juice. Method Bring the milk to...

This is the ultimate Indian potato-based dish. The distinctive taste of dill adds a fragrant sweetness to the earthy turmeric-coated potatoes. Ingredients 5 or 6 medium potatoes cut into bite-sized pieces 3 bunches of dill, stalks removed 1 tablespoon of vegetable oil 3...

This is a great sauce to be able to knock out - it goes with so many different types of food - fish, lamb, chicken.. or maybe just bread dipped into it. Make it to your liking - if you...

Fish with fennel - I can't get enough of it this week for some reason. You've really got to give this a go. The sea bass is meaty enough to stand up to a fairly punchy soy and mirin sauce....

This is a great chilli sauce to have prepared a day or 2 before you host a BBQ. You can make it as hot as you like. It's great smeared on meat and acts as a brilliant mopping up sauce/dip...

There are many different varieties of kimchi - Korea's national dish. Recipes vary from region to region and preparation methods differ from family to family - so much so that you're never going to really find one, true, authentic Kimchi...

You might not find farro in your local supermarket but it's worth hunting down if you can. I bought mine from Sous Chef - a site worth bookmarking. They stock  a wide variety of ingredients and equipment that aren't always...

This beef biryani is an incredible mix of rich curry flavours and sweet, aromatic rice. Ingredients for the Beef Biryani 400g basmati rice 500g cubed stewing beef 8 Green cardamom pods 3 black cardamom pods 2 tsp coriander seed 4...