Scrambled eggs can be one of the most fantastic, luxurious breakfasts around if you remember a few key things: always use really fresh free-range or organic eggs and good-quality butter, and always keep the eggs moving slowly over a low heat.
Scrambled eggs can be one of the most fantastic, luxurious breakfasts around if you remember a few key things: always use really fresh free-range or organic eggs and good-quality butter, and always keep the eggs moving slowly over a low heat.
Digestive biscuits are one of the most popular biscuits ever – us Brits just can’t get enough of them! They’re super-easy to make at home, too, so get the kettle on, roll up your sleeves and get baking.
Whether you’re indulging in a chocolate egg, whipping up an afternoon bake or creating an Easter Sunday dessert, Easter goes hand-in-hand with sweet treats.
It’s hard to believe that it was 14 years ago that I started Fifteen restaurant and the Apprentice Programme.
Lamb is a Sunday roast favourite across the UK and is often the centre of a big family feast. But where exactly does lamb come from and what’s the difference between lamb and mutton?
After months of campaigning, Jamie is thrilled that a sugary drinks levy will be introduced in the UK in 2018. Following this announcement, we’ve pulled together some of your most frequently asked questions to help explain how it could affect you.
This feels like a victory for Britain’s children and for everyone who has campaigned so hard for a tax on sugary sweetened drinks.
For a quick and easy loaf, Irish soda bread is just the ticket. Taking just 10 minutes to prep, simply mix the ingredients (don’t over-mix them!), pat into a dough, then whack it all straight in the oven.
It’s British Pie week, and to celebrate Katie Allanson has delved into the history of one of Britain’s favourite dishes to reveal the life of pie.
Rhubarb has an amazing flavour spectrum – it’s sour and acidic, but when balanced with sweetness, it’s tart and refreshing all at once.