Step-by-step

To make ricotta cheese, milk is heated until the curds and whey separate. The curds become the basis for varieties such as mozzarella, while reheating the whey produces the moist, fine grains that traditionally create ricotta (hence the name, meaning “twice cooked”). It’s brilliant crumbled over pasta, roasted with sweet cherry tomatoes and lemon, or Read the full article…

Image of a bowl of seven veg tagine
Image of a bowl of seven veg tagine

Follow our simple steps for a super-tasty, veg-packed dish great for a midweek supper or a relaxed weekend dinner. The vegetables should be chunky so they hold their shape during the slow cooking. Serve the tagine as the Moroccans do – over some nutty-tasting couscous. INGREDIENTS 400g tinned or 200g dried chickpeas 8 button onions Read the full article…

Image of cooked, butterflied lamb on a chopping board
Image of cooked, butterflied lamb on a chopping board

This recipe demonstrates the key steps of perfect butterflied lamb. We’ve chosen to cook the meat on the barbecue with a Mexican-inspired marinade, but, once you’ve mastered the butchery, you can take this any direction you like! Serve your lamb with a chicory salad and a dressing of hot harissa mixed into cool yoghurt. It’s Read the full article…

Image of Guinness cake on a plate
Image of Guinness cake on a plate

Follow the steps below for the perfect stout-spiked cake, then finish off with shiny white sour-cream icing for the full Guinness effect. Cheers! INGREDIENTS 100g unsalted butter, plus extra for greasing 75g dark chocolate (70% cocoa solids) 200ml Guinness, plus extra for the icing 200g plain flour 20g cocoa powder 1 teaspoon baking powder 2 Read the full article…

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