Couscous Salad

Caroline Cowan makes a couscous salad

Pistachio and Rosewater Meringues served with Greek Yogurt and Rhubarb Compote

Caroline Cowan creates a different take on a Meringue.

Pork Tenderloin with Mushroom, Cider and Cream

Pork tenderloin is as tender and flavoursome as its name implies. It’s ideal sliced and simply pan-fried and works well with the traditional companion ingredients for pork – mushrooms, sage and cream

Roast Pork with Apple Mint Sauce

It’s when you try a classic roast pork joint that the difference in flavour and texture of the RBPC’s pork more than comes into its own. The aroma of the meat cooking will tell you that this is something special;...

Chinese Duck & Red Cherry Salad

This dish makes a perfect elegant yet simple summer supper with the complementary sweet and sour flavours that make crispy duck a perennial favourite at Chinese restaurants. Serve with a glass of chilled rosé

Cherry Chocolate Pots

These little pots have the texture of a crème brûlée – smooth and velvety but with a hit of dark chocolate. They are best made the day before then chilled overnight and served with cherries for dipping if you can’t...

Cherry Frangipane Tart

As a child I always loved cherry and almond cake and learnt to make it as soon as I could cook for myself. This tart marries the same flavours and is a lovely summer treat, perfect for summer parties and...

Barbecued Peaches with Sticky Toffee Sauce and Ice Cream

Most people might have had a go at barbecuing bananas but plenty of other fruit works really well cooked over the coals. Try this recipe with slices of fresh pineapple, strawberries and sliced bananas threaded onto skewers, or as here,...

Couscous with Spiced Barbecued Vegetables

Have the couscous base all ready prepared and simply barbecue the veg, slice and stir in for a wonderful salad that either stands alone or can be piled into warm pitta bread with barbecued lamb kebabs

Barbecued Beetroot, New Potato and Spring Onion Kebabs with Walnut Stilton Pesto

Fresh baby beetroot can be cooked wrapped in foil and tucked straight in amongst the barbecue coals so you don’t use up space on the grid, or as here parboiled then brushed with oil, then put on skewers with potatoes...