'A thick bowl of chowder is spot on in winter. The New England versions, studded with corn or based on tomatoes, seem better for late summer and early autumn eating, but this recipe, from Qu.bec, can be downed when there is two feet of snow on the ground.' - Diana Henry, author of Roast Figs, Sugar Snow serves 4 as a main course 1kg (2lb 4oz) mussels 500ml (18fl oz) dry cider 30g (1oz) butter 2 leeks, cut in fine rings 400g (14oz) potatoes, peeled and cut into 4cm chunks 100ml (3.fl...| Hachette UK
Top Tips for Ultimate Barbecuing Success Here are some simple techniques that will help you take charge of the fire versus the fire taking charge of you. 1. Don’t start with a cold, dirty grate. A barbecue needs at least 15 minutes to get the grate hot enough to sear food properly. Preheat every time and always give the hot grate a thorough once-over with a stiff-bristle brush before adding food. A hot, clean grate will brown food better, with less chance of sticking. 2. Season lik...| Hachette UK
12g powdered gelatine 5 tablespoons warm water 150ml elderflower cordial 350ml cold water a few elderflowers or other edible flowers Serves 4 Sprinkle the gelatine over the warm water in a small saucepan. Stir well to dissolve. If the gelatine has not completely dissolved after a couple of minutes, then put over a low heat, stirring until the gelatine completely dissolves. Do not allow to boil. Leave to cool until no hotter than lukewarm. [caption id="attachment_23206764" align="...| Hachette UK
If I were to make myself lunch for a day of travelling, I can’t think of anything I’d rather make than one of these pies. Crisp flaky pastry is generously filled with sausage, fennel, tomato and grated mozzarella. It’s the love child of a pizza and a sausage roll. - Ed Kimber, author of Small Batch Bakes 1 batch Flaky Pastry Flour, for dusting 200g grated mozzarella cheese 1 large egg, beaten FOR THE FILLING 1 tablespoon olive oil 1 small onion, diced 1 garlic clove, crushed 1 tab...| Hachette UK
MAKES 8 100g pistachio nuts, finely chopped 400g soft goats’ cheese finely grated zest of 2 large unwaxed oranges 2 heaped teaspoons dried oregano 3 sheets of filo pastry 50g unsalted butter, melted, plus extra for greasing 1 tablespoon nigella seeds clear honey, for drizzling (optional) freshly ground black pepper Preheat the oven to 220C (200C fan), Gas Mark 7. Grease an 8-hole muffin tin with melted butter. Put the pistachios and goats’ cheese into a large bowl. Add the orange zest,...| Hachette UK
'Super crispy on the outside and with a soft, sweet and spicy onion filling inside, these samosas are sold in Chennai on carts both large and small, beautifully displayed as a samosa mountain decorated with fresh chillies.' - Chetna Makan, author of Chai, Chaat and Chutney 1 tablespoon sunflower oil, plus extra for deep-frying 4 onions, finely chopped 1 teaspoon salt 1/2 teaspoon chilli powder 1 small green chilli, finely chopped 12 sheets of filo pastry 1 egg, beaten extra small green chi...| Hachette UK
'A stylish conclusion to a good lunch in the garden, this dish requires a little time in the kitchen. Several components can be made in advance and stored. Alternatively, simplify things by only making the cheesecake. Or, even easier, serve the poached peaches with their poaching syrup and your favourite ice cream.' – John Williams, author of The Ritz Cookbook You will need sugar thermometer | 6 x 8cm (3& 1/4 inch) ring moulds 3cm (1 & 1/4inches) deep 2 nonstick silicone baking mats ice...| Hachette UK
'A first course that unites some of my favourite ingredients of spring. Seagulls’ eggs – the most flavoursome eggs in the world – are a little gamey and with a slight taste of the sea. As a nation, we should sing about them. Here, they are served hot, with soft, runny yolks. As for English asparagus, there’s nothing quite like it. Do you peel the spears or don’t you? I like to remove the top layer of skin as I find this gives a cleaner taste and improved texture. I cook them swiftly...| Hachette UK
'You can trade in the mozzarella for burrata here, if it takes your fancy! You can also roast the greens if you like. I love them blanched because the result is so fresh and tastes like springtime, but it’s just as delicious with them charred.' - Elena Silcock, author of Salads Are More Than Leaves 300g (10& 1/2oz) asparagus spears 300g (10 & 1/2oz) sugar snap peas 200g (7oz) frozen peas 2 courgettes 30g (1oz) soft herbs – I used a mixture of flat leaf parsley, tarragon and dill 3 125g...| Hachette UK
'This dish requires your wok to be smoking hot. I would recommend leaving it on a high heat for at least 30–60 seconds before starting this stir-fry. Get that extractor fan on high, open all your windows and put away any laundry hanging in the kitchen – unless you want your clothes, too, to have a smoky finish.' - Jeremy Pang, author of School of Wok 300g (101/2oz) rib-eye steak, cut into large dice 150g (51/2oz) heritage baby tomatoes or cherry tomatoes, halved 100g (31/2oz) watercres...| Hachette UK
In May 1799, Austen wrote to her sister, Cassandra, ‘Our journey yesterday went off exceedingly well, nothing occurred to alarm or delay us . . . At Devizes we had comfortable rooms and a good dinner, to which we sat down about five; amongst other things we had asparagus and a lobster, which made me wish for you, and some cheesecakes, on which the children made so delightful a supper as to endear the town of Devizes to them for a long time.’Austen is good at painting pictures of domestic ...| Hachette UK
Inspired by the resilient spirit of Anna Makievska and The Bakehouse, Kyiv, who have continued to bake day and night throughout the conflict, Knead Peace is a unique collection of beautiful bakes in support of Ukraine. With recipes donated by esteemed bakeries from across the globe, £2.50 from the sale of each print copy of Knead Peace sold in the UK is donated to the Ukraine Humanitarian Appeal of the Disasters Emergency Committee. This recipe was donated by Anne Sofie Kuhr Brase...| Hachette UK
Well, here you go – my GF pancakes that I literally live on five days a week. They are so good, and fluffy too! The demand for these bad boys has been crazy. Pair them with my crispy bacon and maple syrup! - Megan McKenna, author of Can You Make that Gluten Free? MAKES 12 450 g (1 lb) gluten-free self-raising flour 2 eggs 300 ml (10 fl oz) semi-skimmed milk olive oil, for frying Put your flour, eggs and milk into a large bowl and whisk until smooth. Place 1 tablespoon olive oil ...| Hachette UK
"Believe me when I tell you this sauce is so silky that it glistens… rich, creamy and a little bit naughty with the voddy." - Caught Snackin' PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES DIFFICULTY: EASY SERVES: 4 VEGGIE INGREDIENTS 1 onion, finely chopped 2 garlic cloves, very finely chopped 2 red chillies, deseeded and finely chopped 250 ml (9 fl oz) double cream 250 ml (9 fl oz) tomato passata 500 g (1 lb 2 oz) spaghetti 900 ml (32 fl oz) water 60 g (2¼ oz) fine...| Hachette UK
"My first Clover Club highlighted the potential for flavour within the structure of a cocktail. We still have our founding steps of 50ml of spirit, 25ml of sour, 25ml of texture and 15ml of sweet. We also have a 15ml float of dry vermouth, a highly aromatized liquid more commonly found with gin in a Martini. Now imagine the flavour profile and experience of a Martini as a 3-D shape, a compressed concertina. Imagine stretching out the Martini concertina. Imagine that each peak and trough is on...| Hachette UK
"I love texture in chocolate, especially crunch, so these are a winner every time and perfect if you fancy a mix of crunch, melt and spice. The spices here are the ones I love best, but they’re just a guide, so if you don’t like cinnamon but love ginger, simply make a swap. The same goes for any of the spices." - Paul A. Young, author of The Joy of Chocolate Makes 25 kisses 200g (7oz) your homemade chocolate (page 59) 100g (3 1/2oz) roasted cocoa nibs 50g (11/2oz) demerara sugar 1 teas...| Hachette UK
An earthy, smoky stew that takes its flavour inspiration from the classic Hungarian dish of goulash, this is easy to prepare, involving not much more than throwing all the ingredients together and letting your cooker do most of the work. SERVES 4 2 tablespoons olive oil 2 onions, finely chopped 1 carrot, peeled and finely chopped 1 celery stick, finely chopped 4 garlic cloves, crushed 1 tablespoon caraway seeds 1 tablespoon smoked paprika 625 g (11/4 lb) beetroot, peeled and cut into 2.5 c...| Hachette UK
I love Sichuan-style Fish Fragrant Aubergines, which is a spicy, pungent and salty dish, but I always feel it’s missing a nutty sesame flavour. The addition of peanut butter and tahini takes this dish to another level – the perfect comfort dish. Serve with wheat flour noodles or steamed jasmine rice. - Ching He Huang, author of Stir Crazy Serves 2 kcal 192 carbs 18.2g protein 4g fat 11.8g 1 tablespoon rapeseed oil, plus 1 teaspoon 300g (10 oz) purple auber...| Hachette UK
'A thick bowl of chowder is spot on in winter. The New England versions, studded with corn or based on tomatoes, seem better for late summer and early autumn eating, but this recipe, from Qu.bec, can be downed when there is two feet of snow on the ground.' - Diana Henry, author of Roast Figs, Sugar Snow serves 4 as a main course 1kg (2lb 4oz) mussels 500ml (18fl oz) dry cider 30g (1oz) butter 2 leeks, cut in fine rings 400g (14oz) potatoes, peeled and cut into 4cm chunks 100ml (3.fl...| Hachette UK
'A thick bowl of chowder is spot on in winter. The New England versions, studded with corn or based on tomatoes, seem better for late summer and early autumn eating, but this recipe, from Qu.bec, can be downed when there is two feet of snow on the ground.' - Diana Henry, author of Roast Figs, Sugar Snow serves 4 as a main course 1kg (2lb 4oz) mussels 500ml (18fl oz) dry cider 30g (1oz) butter 2 leeks, cut in fine rings 400g (14oz) potatoes, peeled and cut into 4cm chunks 100ml (3.fl...| Hachette UK
'A thick bowl of chowder is spot on in winter. The New England versions, studded with corn or based on tomatoes, seem better for late summer and early autumn eating, but this recipe, from Qu.bec, can be downed when there is two feet of snow on the ground.' - Diana Henry, author of Roast Figs, Sugar Snow serves 4 as a main course 1kg (2lb 4oz) mussels 500ml (18fl oz) dry cider 30g (1oz) butter 2 leeks, cut in fine rings 400g (14oz) potatoes, peeled and cut into 4cm chunks 100ml (3.fl...| W&N - Ground-breaking, award-winning, thought-provoking books since 1949
Top Tips for Ultimate Barbecuing Success Here are some simple techniques that will help you take charge of the fire versus the fire taking charge of you. 1. Don’t start with a cold, dirty grate. A barbecue needs at least 15 minutes to get the grate hot enough to sear food properly. Preheat every time and always give the hot grate a thorough once-over with a stiff-bristle brush before adding food. A hot, clean grate will brown food better, with less chance of sticking. 2. Season lik...| W&N - Ground-breaking, award-winning, thought-provoking books since 1949
12g powdered gelatine 5 tablespoons warm water 150ml elderflower cordial 350ml cold water a few elderflowers or other edible flowers Serves 4 Sprinkle the gelatine over the warm water in a small saucepan. Stir well to dissolve. If the gelatine has not completely dissolved after a couple of minutes, then put over a low heat, stirring until the gelatine completely dissolves. Do not allow to boil. Leave to cool until no hotter than lukewarm. [caption id="attachment_23206764" align="...| W&N - Ground-breaking, award-winning, thought-provoking books since 1949
If I were to make myself lunch for a day of travelling, I can’t think of anything I’d rather make than one of these pies. Crisp flaky pastry is generously filled with sausage, fennel, tomato and grated mozzarella. It’s the love child of a pizza and a sausage roll. - Ed Kimber, author of Small Batch Bakes 1 batch Flaky Pastry Flour, for dusting 200g grated mozzarella cheese 1 large egg, beaten FOR THE FILLING 1 tablespoon olive oil 1 small onion, diced 1 garlic clove, crushed 1 tab...| W&N - Ground-breaking, award-winning, thought-provoking books since 1949
MAKES 8 100g pistachio nuts, finely chopped 400g soft goats’ cheese finely grated zest of 2 large unwaxed oranges 2 heaped teaspoons dried oregano 3 sheets of filo pastry 50g unsalted butter, melted, plus extra for greasing 1 tablespoon nigella seeds clear honey, for drizzling (optional) freshly ground black pepper Preheat the oven to 220C (200C fan), Gas Mark 7. Grease an 8-hole muffin tin with melted butter. Put the pistachios and goats’ cheese into a large bowl. Add the orange zest,...| W&N - Ground-breaking, award-winning, thought-provoking books since 1949
'Super crispy on the outside and with a soft, sweet and spicy onion filling inside, these samosas are sold in Chennai on carts both large and small, beautifully displayed as a samosa mountain decorated with fresh chillies.' - Chetna Makan, author of Chai, Chaat and Chutney 1 tablespoon sunflower oil, plus extra for deep-frying 4 onions, finely chopped 1 teaspoon salt 1/2 teaspoon chilli powder 1 small green chilli, finely chopped 12 sheets of filo pastry 1 egg, beaten extra small green chi...| W&N - Ground-breaking, award-winning, thought-provoking books since 1949
'A stylish conclusion to a good lunch in the garden, this dish requires a little time in the kitchen. Several components can be made in advance and stored. Alternatively, simplify things by only making the cheesecake. Or, even easier, serve the poached peaches with their poaching syrup and your favourite ice cream.' – John Williams, author of The Ritz Cookbook You will need sugar thermometer | 6 x 8cm (3& 1/4 inch) ring moulds 3cm (1 & 1/4inches) deep 2 nonstick silicone baking mats ice...| W&N - Ground-breaking, award-winning, thought-provoking books since 1949
'A first course that unites some of my favourite ingredients of spring. Seagulls’ eggs – the most flavoursome eggs in the world – are a little gamey and with a slight taste of the sea. As a nation, we should sing about them. Here, they are served hot, with soft, runny yolks. As for English asparagus, there’s nothing quite like it. Do you peel the spears or don’t you? I like to remove the top layer of skin as I find this gives a cleaner taste and improved texture. I cook them swiftly...| W&N - Ground-breaking, award-winning, thought-provoking books since 1949
'You can trade in the mozzarella for burrata here, if it takes your fancy! You can also roast the greens if you like. I love them blanched because the result is so fresh and tastes like springtime, but it’s just as delicious with them charred.' - Elena Silcock, author of Salads Are More Than Leaves 300g (10& 1/2oz) asparagus spears 300g (10 & 1/2oz) sugar snap peas 200g (7oz) frozen peas 2 courgettes 30g (1oz) soft herbs – I used a mixture of flat leaf parsley, tarragon and dill 3 125g...| W&N - Ground-breaking, award-winning, thought-provoking books since 1949
'This dish requires your wok to be smoking hot. I would recommend leaving it on a high heat for at least 30–60 seconds before starting this stir-fry. Get that extractor fan on high, open all your windows and put away any laundry hanging in the kitchen – unless you want your clothes, too, to have a smoky finish.' - Jeremy Pang, author of School of Wok 300g (101/2oz) rib-eye steak, cut into large dice 150g (51/2oz) heritage baby tomatoes or cherry tomatoes, halved 100g (31/2oz) watercres...| W&N - Ground-breaking, award-winning, thought-provoking books since 1949
'A thick bowl of chowder is spot on in winter. The New England versions, studded with corn or based on tomatoes, seem better for late summer and early autumn eating, but this recipe, from Qu.bec, can be downed when there is two feet of snow on the ground.' - Diana Henry, author of Roast Figs, Sugar Snow serves 4 as a main course 1kg (2lb 4oz) mussels 500ml (18fl oz) dry cider 30g (1oz) butter 2 leeks, cut in fine rings 400g (14oz) potatoes, peeled and cut into 4cm chunks 100ml (3.fl...| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
Top Tips for Ultimate Barbecuing Success Here are some simple techniques that will help you take charge of the fire versus the fire taking charge of you. 1. Don’t start with a cold, dirty grate. A barbecue needs at least 15 minutes to get the grate hot enough to sear food properly. Preheat every time and always give the hot grate a thorough once-over with a stiff-bristle brush before adding food. A hot, clean grate will brown food better, with less chance of sticking. 2. Season lik...| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
12g powdered gelatine 5 tablespoons warm water 150ml elderflower cordial 350ml cold water a few elderflowers or other edible flowers Serves 4 Sprinkle the gelatine over the warm wat…| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
If I were to make myself lunch for a day of travelling, I can’t think of anything I’d rather make than one of these pies. Crisp flaky pastry is generously filled with sausage, fennel, tomato and grated mozzarella. It’s the love child of a pizza and a sausage roll. - Ed Kimber, author of Small Batch Bakes 1 batch Flaky Pastry Flour, for dusting 200g grated mozzarella cheese 1 large egg, beaten FOR THE FILLING 1 tablespoon olive oil 1 small onion, diced 1 garlic clove, crushed 1 tab...| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
MAKES 8 100g pistachio nuts, finely chopped 400g soft goats’ cheese finely grated zest of 2 large unwaxed oranges 2 heaped teaspoons dried oregano 3 sheets of filo pastry 50g unsalted butter, melted, plus extra for greasing 1 tablespoon nigella seeds clear honey, for drizzling (optional) freshly ground black pepper Preheat the oven to 220C (200C fan), Gas Mark 7. Grease an 8-hole muffin tin with melted butter. Put the pistachios and goats’ cheese into a large bowl. Add the orange zest,...| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
'Super crispy on the outside and with a soft, sweet and spicy onion filling inside, these samosas are sold in Chennai on carts both large and small, beautifully displayed as a samosa mountain decorated with fresh chillies.' - Chetna Makan, author of Chai, Chaat and Chutney 1 tablespoon sunflower oil, plus extra for deep-frying 4 onions, finely chopped 1 teaspoon salt 1/2 teaspoon chilli powder 1 small green chilli, finely chopped 12 sheets of filo pastry 1 egg, beaten extra small green chi...| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
'A stylish conclusion to a good lunch in the garden, this dish requires a little time in the kitchen. Several components can be made in advance and stored. Alternatively, simplify things by only making the cheesecake. Or, even easier, serve the poached peaches with their poaching syrup and your favourite ice cream.' – John Williams, author of The Ritz Cookbook You will need sugar thermometer | 6 x 8cm (3& 1/4 inch) ring moulds 3cm (1 & 1/4inches) deep 2 nonstick silicone baking mats ice...| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
'A first course that unites some of my favourite ingredients of spring. Seagulls’ eggs – the most flavoursome eggs in the world – are a little gamey and with a slight taste of the sea. As a nation, we should sing about them. Here, they are served hot, with soft, runny yolks. As for English asparagus, there’s nothing quite like it. Do you peel the spears or don’t you? I like to remove the top layer of skin as I find this gives a cleaner taste and improved texture. I cook them swiftly...| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
'You can trade in the mozzarella for burrata here, if it takes your fancy! You can also roast the greens if you like. I love them blanched because the result is so fresh and tastes like springtime, but it’s just as delicious with them charred.' - Elena Silcock, author of Salads Are More Than Leaves 300g (10& 1/2oz) asparagus spears 300g (10 & 1/2oz) sugar snap peas 200g (7oz) frozen peas 2 courgettes 30g (1oz) soft herbs – I used a mixture of flat leaf parsley, tarragon and dill 3 125g...| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
‘This dish requires your wok to be smoking hot. I would recommend leaving it on a high heat for at least 30–60 seconds before starting this stir-fry. Get that extractor fan on high, open all …| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
Inspired by the resilient spirit of Anna Makievska and The Bakehouse, Kyiv, who have continued to bake day and night throughout the conflict, Knead Peace is a unique collection of beautiful …| Headline Publishing Group, home of bestselling fiction and non-fiction books ...
