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Crackling pork loin with cider gravy
Image By Paul West Abstract My preferred cut for roasting pork is the loin with the bone in.I thought that I knew what pork tasted like, that was until I raised and killed my first pig on the farm....
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Roasted carrot, red onion and mint salad
Image By Paul West Abstract This salad combines the earthy sweetness of carrots and onions, the freshness of mint and labne, and pepitas thrown in for crunch.Root veggies taste so sweet in winter,...
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Paul West's focaccia
Image By Paul West Abstract Focaccia is such a flavour-packed and versatile bread to bake.Deeply enriched with olive oil, baked to golden brown and topped with whatever takes your fancy, it’s a meal...
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Coffee custard-filled doughnuts
Image By Paul West Abstract Coffee, custard and doughnuts. Individually they are capable of foiling the plans of even the most zealous healthy eater. Together they are transcendent.I’m all for a...
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Braised beef cheeks with ginger and lemongrass
Image By Matthew Evans Abstract This low and slow stew suits Sadie's palate for Asian spices and Matthew's love of European food.Winter is the perfect time to cook sticky, gelatinous beef cheeks. In...
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Matthew Evans' olive and rosemary focaccia
Video Matthew Evans' olive and rosemary focaccia Image By Matthew Evans Abstract Fresh rosemary, pitted olives, a drizzle of olive oil and a sprinkle of salt - freshly baked focaccia made easy.While...
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Crumpets
Video Homemade crumpets Image By Matthew Evans Abstract Forget the sort you get in a packet. Homemade crumpets look different (usually having way fewer holes), and taste far better. It’s ideal to use...
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Sweet potato tart (crostata di patate americane)
Image By Valeria Necchio Abstract The shell is made of traditional Italian pasta frolla (sugar pastry). The filling, on the other hand, is devised by Mum and tweaked by me. Soft, creamy and custardy,...
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‘Pick me up’ pudding (tiramisù)
Image By Valeria Necchio Abstract This is Mum’s signature tiramisu, with the perfect ratio of cream to biscuits, and just enough coffee to make the biscuits soft but never stodgy. Her mascarpone...
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Almond polenta shortbread tart (sbrisolona)
Image By Valeria Necchio Abstract This brittle, buttery tart — a giant shortbread of sorts — originates from Mantua, in Lombardy. The reason why it found its way into a Venetian cookbook is, well,...
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Vintage apple cake (fugassa de pomi)
Image By Valeria Necchio Abstract Any Italian will tell you that they grew up eating home-made apple cake for breakfast or la merenda, the afternoon snack. So will I.Grandma calls hers fugassa,...
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Venetian-style doughnuts (frìtole)
Image By Valeria Necchio Abstract Grandma’s fritole are soft, pillowy and perfumed with anise and citrus.The big Venetian carnival fry-up plot unfolds every year in a similar way. On the night before...
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Crinkle cut chips
Video Crinkle cut chips Image By Matthew Evans Abstract The secret to a good chip should be no surprise. Good spuds, good fat and care in the cooking. That said, they’re dead easy to make once you...
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Nekkid sausages with mint and pistachio
Image By Jess Pryles Abstract Part skinless sausage, part exotic meatball, these ‘nekkid’ sausages are inspired by Balkan cevapi and Middle Eastern kofta.The fresh herbs and onions provide a bright...
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Bialy
Image By Anneka Manning Abstract These deliciously chewy flat round rolls topped with salted onion and poppy seeds are completely addictive. They get their name from where they originated in the city...
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Dairy-free flourless chocolate cake
Image By Anneka Manning Abstract This dairy-free, flourless number is the Jewish Passover dessert of choice.Rich and decadent, this cake, with the absence of dairy, is also appropriate to serve...
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Jewish honey cake (lekach)
Image By Anneka Manning Abstract Traditionally baked by Ashkenazi Jews for Rosh Hashanah (Jewish New Year), honey cake symbolises the hope of a ‘sweet’ and prosperous new year.This one is best kept...
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Jewish Yemeni bread (kubaneh) with zhug
Image By Anneka Manning Abstract The long slow baking causes the butter between the layers of dough to caramelise, giving the bread an even deep golden colour and distinct, but mellow, flavour right...
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Blackcurrant jam
Image By Matthew Evans Abstract This is a thick, rich, decadent jam that packs a punch. It’s dense with the glorious flavour of blackcurrants, which spread thickly on toast.A little goes a long way,...
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Strawberry and rhubarb crumble
Image By Matthew Evans Abstract Hot tip: Cooking crumble is a great way to make friends and also lure your neighbours into thinking your are a baking genius, just saying.If you don’t have rose...
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