There’s nothing particularly sexy about a leftover bit of stale bread, but if you think about it, some of the very best recipes in the world have been based around using it up.
If you’re looking to serve up an alternative to figgy pudding this year, the show-stopping sweet treats that Ed Loftus, Head of Food Development across the Jamie’s Italian group, has created for Jamie magazine have the real festive wow-factor.
It’s often the case that good stories around quality or animal welfare start with small artisanal products – luxury items that are almost always expensive. It’s therefore really exciting when similar stories can be found on a bigger scale in the brands we all use every day.
These oaty cookies are just the sort of baking I like to do when I’m making something for health-conscious friends, or with kids, or even when it’s just me at home.
Potatoes are the most well-loved root vegetable by far, and while they’re a source of micronutrients, we could all benefit from shaking things up a little.
Baking your own basic biscuits and cookies is easy, but take these tips from Bee’s Bakery on board and you’ll be fast-tracked to biscuit-baking brilliance.
There are a few secrets to taking homemade pizzas from being misshapen oddities to things of beauty. Here’s how to make pizza that’s perfect every time.
The best national events have a good food tradition attached to them – haggis for Burns Night, coins in the Christmas pudding, dumplings for Chinese New Year, latkes for Hanukkah… However, one that UK readers may not be so familiar with is Anzac Day, and the delicious Anzac biscuits traditionally baked and eaten for it. Anzac Day Read the full article…
Homemade hot cross buns will be more satisfying and better than shop-bought ones. Here are a few tips to make sure yours are perfect this Easter.
Baking is one of my favourite things to do when it’s a bit chilly. However, this doesn’t have to mean sweet treats – this extends to savoury goods too.