Although I adore this extraordinarily rich, fragrant puree, peeling fresh chestnuts is such a time consuming job, I probably wouldn't make it as often as I do unless I could use prepared chestnuts. I ...

Astonishingly versatile, chestnuts shine in savoury dishes as well as they do in sweet. Here’s how to make the most of this autumn’s crop ...

3 medium organic eggs separated 50g caster sugar ½ tsp vanilla extract 200g mascarpone 200ml double cream whipped to soft peaks Arrange the trifle sponges in the base of a deep 20cm trifle bowl (glass ...

In a heavy saucepan, melt the butter and oil, and add the onion, rosemary, and a pinch of salt. Cook gently over medium heat for about 5 minutes until the onion is translucent. Add the chicken stock ...

A classic recipe of mine that I’m happy to share again. My mother used to make this every Christmas without fail, as I do now for my own children. Somewhere between a fudgy cake and a mousse, ...