Panettone & White Chocolate Bread & Butter Pudding

Juliet Bidwell from Juliet's Catering creates a Panettone & White Chocolate Bread & Butter Pudding for the New Year

Celeriac and Potato Gratin

Juliet Bidwell creates a Celeriac and Potato Gratin

Pork Tenderloin with Apple & Balsamic Sauce

Juliet Bidwell from Juliet’s Catering provides a recipe for Pork Tenderloin

Fig, Blue Cheese & Walnut Salad

Juliet Bidwell from Juliet’s Catering gives her recipe recommendations for a sparkling dinner party to get your New Year off to a delicious start

DIY Beauty – Argan eye serum

Natural skincare and fragrance expert Karen Gilbert shares her recipe for Argan eye serum

DIY Beauty – Chocolate orange lip pots

Natural skincare and fragrance expert Karen Gilbert share her recipe for Chocolate orange lip pots

Wild Chestnut & Mushroom Crostini With Gorse Flower

Crostini are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. The best time to forage for chestnuts is late autumn / early winter in the woods around Kent. Gorse flowers have bright yellow flowers...

Wild Duck Pâté with Clementine

Nicci Gurr creates a Wild Duck Pate with Clementine

Parma Ham, Fig & Goat’s Cheese Filo Fingers

Nicci Gurr shares a selection of favourite festive recipes fresh from the Home Gurr’own kitchen that she and her team have served for guests at various events they have catered for throughout Kent. “I have chosen these recipes as they...

Classic Pizza Dough & Tomato Sauce

I like to use half ‘00’ flour and half strong white flour, but you can use all of one or the other. Be warned, though, that if you use all ‘00’ flour you will probably need to add a little...