My mum would often make this creamy, sweet rice pudding, simply-flavoured with vanilla, cinnamon, cardamom and sultanas, and it was great served warm
Around the world
I was lucky enough to spend the first five years of my life in Italy, and what I ate in those formative years has shaped my palate and the way I eat.
Here in Canada we produce nearly 80% of the world’s maple syrup, and around this time every year, my family and I go maple tapping. Here’s how it’s done!
India is one of the world’s biggest producers of tea leaves, so I had expected to be in for a real treat. Unfortunately I was thoroughly disappointed!
With its roots in Europe, the spicy, aromatic chicken daube is both a comforting home-cooked dish and a true one-pot wonder.
Explore a whole new world of baking with this recipe for Nankhatai – buttery, fragrant Indian shortbread cookies.
As Jamie’s trip comes to a close, I thought it a good time to write about a few of my favourite wines from a country that is still a little misunderstood.
As a cereal grain, rice is the most widely consumed staple food for a large part of the world’s human population – especially in Asia.
Our brothers and sisters on the other side of the world don’t just enjoy incredible weather and surroundings – they eat a lot of fantastic food, too.
In Stockholm you can check your sourdough starter into the Hotell Surdeg, part of the chic Urban Deli, to be fed and watered whilst you’re away from home.