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Delicious ways to prepare couscous
Couscous is made of very small grains of dough which are steamed. It is similar to pasta, but unlike...

Summer cooking
July and August are the hottest months and generally there is no reprieve. It is now time to think a...

Fantastic frittatas
This frittata is a very versatile dish that you can serve for breakfast, lunch or even a light eveni...

Oysters, love them or hate them
Oysters have always been the object of myth and intrigue. They are loved by some because of their cr...

Loquats: the first fruit of the year
Succulent, tangy and sweet, wonderfully delicious loquat (pronounced “LOH-kwahts”) fruits are ri...

Luxury seafood – monkfish
Monkfish, also known as anglerfish, frogfish, goosefish and sea devil, is a very ugly fish, with a h...

The fondue dinner party is back!
Fondue is a dish that seem to drop in and out of popularity. Fondue used to be a popular choice for ...

Tips on perfect muffins
The smell of muffins cooking in the oven brings back many wonderful childhood memories for me. ...

WAKE UP TO FRESH BRIOCHE
We often make homemade brioche to serve with paté. However, brioche also goes nicely with poached e...

THE BEST EVER BARBECUED RIBS
What’s better than eating succulent meat straight off the bone? It’s not difficult to imagine ...

INDULGE YOURSELF WITH LOBSTER THERMIDOR
Lobster thermidor is an extravagant, indulgent, classical dish and something that is rarely made at ...

STICKY TOFFEE PUDDING WITH A TOFFEE SAUCE
This is one of our favourite desserts all year round, but it always goes on the Christmas menu. Serv...

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