Discover how to make sorbet using your favourite flavours and ingredients, and keep this handy recipe up your sleeve for dinner party puds, or a simple summer treat.
Ricotta cheese is brilliantly versatile, and this easy step-by-step will walk you through how to make a slightly simplified version.
This traditional step-by-step sourdough recipe takes you through the stages of making and feeding a flour starter, using a small amount to create a sponge, then kneading and shaping a classic sourdough loaf. Once you’ve got the hang of this failsafe method, you’ll use it time and time again.
Veggie, vegan, dairy-free, and packed with a whopping seven portions of your daily veg – this hardworking recipe ticks a lot of boxes!
Butterflied lamb is a fantastic way to cook this delicious meat. Splitting the joint and ‘unrolling’ it means the meat has a fairly uniform thickness, ensuring it cooks evenly and quickly.
This grown-up bake is rich, dark and delicious. A lovely way to celebrate St Patrick’s Day, adding Guinness to the classic chocolate sponge gives it extra punch.
Traditional egg-based pancakes are a no-no for vegans – but never fear, Tim Shieff is here, with a flippin’ brilliant recipe, suitable for everyone. Tim makes his with fresh blueberries, but you can use whichever fresh fruit you’ve got.
Learn how to deseed a chilli, pit olives like a pro and make a healthy tuna and veg pasta dish to add to your repertoire with Jamie’s Skill School.
Quinoa is a brilliant, tasty grain, packed with both protein and fibre – and it’s also gluten-free. Here, we show you how to cook quinoa to perfection.