Recipe Roundup

vegetarian pizza with feta, olives and pine nuts

By Ren Behan Having just spent the week in Emilia Romagna, exploring some of the towns and cities nestled in the heart of the Tuscan-Romagna Apennine Mountains, I can happily say that we enjoyed going out for a pizza or two. Pizza is the perfect family-friendly food. In fact, I’ve yet to meet a person Read the full article…

fried egg on toast with pepper

By Ren Behan When chickens are happy (nice food, a bit of sunshine and plenty of freedom to peck around) they lay tastier eggs. So, it makes sense to buy the freshest and best eggs you can afford. Free range and organic are two indicators of a properly ‘good egg.’ Eggs are incredibly versatile and Read the full article…

vegetarian - chopped garlic with asparagus

You really don’t need to be a vegetarian to enjoy the amazing variety of meat-free dining from Jamie. From traditional pastas to pies and salads, the possibilities are endless. For the next few weeks we’ll be celebrating the vegetarian diet with features, videos, tips and blogs from Jamie’s team – but let’s start off with the all-time Read the full article…

hungary food - goulash with sour cream and chives on top

By Reka Varga So let’s try and describe the food of Hungary in one word; let’s go for diverse. Not only because of its historical background is the food so varied but in no small part was Hungarian cuisine was influenced by Italian cuisine during the Renaissance, ancient Turkish cuisine during the Ottoman era, Austrian Read the full article…

gennaro contaldo cooking in the rain under an umbrella

Jamie’s friend and mentor Gennaro Contaldo has made us a How To video of his favourite chicken dish. He cooks up this beautiful Italian-influenced Chicken with Chilli, Rosemary and Garlic during what can only be described as a monsoon on a recent trip to the Amalfi Coast. Overlooking his beautiful and unspoilt hometown of Minori, Gennaro creates Read the full article…

Asparagus with parmesan grated on top

By Ren Behan St George’s Day officially marks the start of the British asparagus season. The season is short, usually just eight weeks long, during which British growers guarantee some of the freshest asparagus around. In some cases, particularly in East Anglia, the asparagus on the shelf might even have been picked just a few Read the full article…