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Roasted Hake with Tomato and Basil Sauce from Hidden Hut’s Simon Stallard

You will need: 1 Fillet (2 portions) Hake Olive Oil Sea Salt & Pepper Onions Celery Ripe vine tomatoes Red peppers Garlic A good spoon of tomato puree Fish stock cube Fresh...

Christmas Brazil Nut Roast

This is an excellent Xmas dinner, cold sliced at parties, or when the Brazilian president drops by for supper! ROAST: 450 g frozen flaky pastry 1 egg, beaten 2 large onions, chopped...

Chilli Sin Carne (or Con, if you like!) – From Susanne Hatwood – The Blue Carrot Cutting Garden

This recipe emanates from my favourite Vegan cookbook “Vegan With A Vengeance”, by Isa Chandra Moskowitz, which I used a lot during my year as a Vegan and which I have been...

Vegetable Curry a’ la Plume From the Plume of Feathers in Portscatho chefs

An easy, relatively lazy curry requiring little technical ability to make. First off, decide what veg you want to curry. We normally go for aubergines, courgettes, cauliflowers, butternut squash, mushrooms, potatoes, and...

Pizza a la Marcello! – Mark David Hatwood

On the day of the German launch of my film, Marcello Marcello, I thought I’d share my favourite recipe for home-made Pizza with you. This is one I’ve perfected over many years...

Chocolate & Banana Pancakes – with thanks to Rodda’s

Ingredients 100g plain flour Pinch salt Zest of 1 lemon 1 medium egg 300ml semi skimmed milk 100g plain chocolate, broken into small pieces Oil for frying 2 bananas, quartered and sliced...

Brownie From Richard Wallis

200g Green and Black Dark Chocolate (the best and darkest you can afford) 175g Heritage Unsalted Butter 325g Caster Sugar 130g Heritage Plain Flour 3 Carter’s Eggs Icing Sugar to decorate All...

How to make ice cream without a freezer – by Sallie Eden

This is a great way to make ice cream at home and a fun thing to do at parties, on the beach or at BBQs (you’ll need an insulated bag) What you...

Brandy, Honey & Ginger Cake

Ingredients 175g Self Raising Flour 175g Light Soft Brown Sugar 175g Cornish Butter or Margarine 3 Medium Free Range Eggs 1 1/2 tsp of Baking Powder 3 tsp Ground Ginger 4-5 tbsp...

April 2012 – Leave No Stone-Curlew Unturned by Nick Tomalin

Who’s ever heard of the bull-nosed swollen-knee? No? How about Burhinus oedicnemus? Still nothing? What if I said stone-curlew? Now I hear a tiny groan of recognition, though I suspect that many...