Onion and Courgette Bhajis

These bhajis are so simple to prepare and may help to use up any courgettes still lurking out there.

Feasts for Families :: Roast Loin of Lamb with Jersey Royals & Chimichurri

Like many herby sauces, chimichurri transforms plain fish, meat and veggies into show stopping meals. Treat lamb loins like fillet steak – season them generously, sear them and don’t overcook. They are very lean and so require less cooking than...

Feasts for Families :: Spring Risotto

Simple and full of fresh spring flavours, I often make asparagus risotto but decided to bulk this one out with everything green I could lay my hands on. Method Snap off the woody ends from the asparagus and discard them....

Feasts for Families :: Teriyaki Salmon, Noodle & Vegetable Traybake

We all know that eating oily fish is good for you – it’s brain boosting food! Whether it’s the smell, the flavour, the skin – or is it the bones that can sneak in no matter how careful you are...

A Piece of Cake: Banana Loaf

Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...

A Piece of Cake: Rhubarb Crumble and Custard Cake

To make the crumble:  Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake:  Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...

A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’

Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...

Eat Well : Tahini Choc Chip Cookies

The vegan version of these are just as delicious, none of us can decide which we love the most. Store these cakey cookies in an airtight container for 5 days. You could warm them briefly in the oven to give...

Eat Well : Rescue Noodle Soup with Leftover Chicken

There’s nothing quite like a warming bowl of homemade soup to make you feel a thousand times better. If I’ve had a Sunday roast chicken, I make this on a Monday to get a great boost of vegetables in. It’s...

Eat Well: Parsnip Dahl topped with Roasted Parsnips & Pink Pickled Onions

This is ideal to make at the end of the weekend with any leftover root veg that didn’t make it into the Sunday roast. It will set you up nicely for Monday’s dinner – just reheat and top with the...

Fresh Fix: Seville Orange Almond & Polenta Cake

You can make this cake with any oranges, but Sevilles are just coming into the shops for their brief season right now. They’re the best orange for marmalade and for the cake too; bitter, but full of flavour. This cake...

Fresh Fix: Beetroot & Pearl Barley Risotto

Pearl barley contains more protein and dietary fibre than risotto rice and makes risotto into a more nutritious meal. The grains are slightly nuttier and more substantial. Boil the beetroot in a small pan of water for 10-15 mins until...

Fresh Fix: Curried Coconut Cauliflower Steaks

The whitest and creamiest of all the brassicas, cauliflower accepts other flavours well; spices, such as cumin, ginger and turmeric are good in combination and, together with coconut, make this into a comforting plateful. It is vegan, dairy and gluten...

Get the Party Started: Brandy Snap Baskets with Passion Fruit & Mango

Method: Line a baking sheet with parchment paper. Melt the butter, sugar and golden syrup together, remove from the heat and stir in the flour, lemon zest and juice and spices. When cool, use a teaspoon to make balls the...

Get the Party Started: Cheese Soufflé Toast with Cherry Tomatoes

Method: Butter the base of the tin. Remove bread crusts and cut so they completely cover the base of the tin. Season the bread base with salt, pepper and a pinch of cayenne. Spread the Cheddar cheese evenly over the...

Get the Party Started: Five-spiced Duck with Plum Sauce & Cape Gooseberries

Method: Preheat oven to 180˚C,350˚F, gas 4. Brush tortilla wrap with oil and cut into 18 squares. Place oil side down in the muffin tin and bake for 10 mins until crisp and dry. Mix the five-spice and honey together....

Get the Party Started: Artichoke Crisps with Black Forest Ham

Method: Preheat the oven to 180˚C,350˚F, gas 4. Slice the artichokes thinly on a mandolin. You’ll need big slices as they will shrink. Toss them in oil and season. Lay the slices on a baking tray and roast for 10-15...

Keep it Local: Recipes

Try these tasty recipes using products manufactured in the Weald Sage & Onion Sausage Stuffing  Stuff your turkey with this delicious festive stuffing, made using Korkers sausages, which have been produced in Rolvenden since 1959.  Method: Fry 2 chopped onions...

Keep it Local

When Kentish baker, Simon Cannell, Managing Director of artisan bakery, Speciality Breads in Margate, decided to open Foodie’s Emporium in Headcorn, he enlisted the help of TV Chef Lesley Waters to help him spread his love for local produce. Here,...

Anna’s Top 10 Christmas Planning & Cooking Tips

1. Book an online shop for all your non-perishable items. With most supermarkets you can do this three weeks in advance; so, for delivery on 23rd, book on 2nd December. As you remember items over the three weeks you can...

Family Values: Irresistible Boxing Day Dish – Festive Pomegranate Molasses & Clementine Ham Hocks

Perfect for Boxing Day (or just to have in the fridge to pick at over Christmas). I prefer cooking ham hocks to a whole ham – their flavour is amazing, yet they’re relatively cheap (about £4 each). The glaze is...

Family Values: Christmas Day Sweet Centrepiece: Fruited Christmas Meringue Wreath

Method: Preheat the oven to 140°C/120°C Fan. On a large sheet of baking parchment, draw around a 30cm plate in the middle of the paper. Put the egg whites into a clean mixing bowl and whisk until soft peaks are...

Family Values: One-Pot Christmas Eve Crowd Pleaser – Asian Beef Stew

If I had to vote on my favourite one pot to feed a crowd, this has to be in my top three. Amazing Asian flavours, meat that falls apart, yet minimal effort, just time in the oven. I made it...

Sticky Clementine Puddings

You and your family will love this autumnal seasonal showstopper.

Almond Dutch Baby with Blackberry Compote

As the evenings draw in make the most of the autumn bounty and tuck into this warming dessert.

Apple Cinnamon Custard Tart

Laura Paton makes the most of autumn's bounty with this apple dessert that offers the comforting warmth you crave as the evenings draw in.

Bakehouse White Sourdough

Clare Barton shares a sumptious sourdough recipe in a sneak preview of what to expect from her talks on the Live Stage on Friday and Saturday.

French Twist

Pimp up your Prosecco with Pinkster Gin

Longtooth Gimlet

A supremely smooth classic flavour profile - perfect for a Raymond Chandler style Gimlet.

Quinoa Power Porridge

Melissa Hemsley is on a mission to prove that it’s possible for everyone to eat well on busy nights, using store-cupboard staples and speedy, fuss-free recipes that really deliver on taste. Before seeing Melissa on the Open House Live Stage,...

Mint-crusted roast lamb with tender artichokes

Fabio Vinciguerra, Executive Chef for Hush Heath Hospitality, shares a succulent lamb recipe featuring tender artichokes.

Eating Green – Lentil, Spinach & Onion Curry

This is like a dhal; split peas or other pulses can be used (if using dried pulses, check pack instructions). I like the texture of Puy lentils and because this is made quickly, all the ingredients stay firm and discernible....

Eating Green – Beetroot and Butternut Tart

This can be made as a tart tatin, or layered into a pastry case. It is a loose mix, so will fall apart slightly when cut.

Eating Green – Stuffed Courgettes

The perfect recipe to make use of all those courgettes from your garden (or your fridge drawer).

Goats’ cheese, Parma Ham & Nectarine Salad

A delightful combination of summer flavours from Nicci Gurr.

A taste of the Mediterranean: Sharing Platter

Enjoy putting together a delicious sharing platter for outdoor dining with friends.

Courgette Spanakopita

Nicci Gurr adds a burst of sunshine to outdoor dining with another dish for sharing. Remember this dish requires overnight resting as part of the prep.

Baked to Perfection

Tangy, flavourful and satisfyingly chewy, sourdough’s addictive appeal as an easier-to-digest alternative to regular bread means that it has amassed quite the fanbase.

Heal Headaches

Henrietta Norton explains how a holistic approach to your health and wellbeing can help to ease problem headaches. A headache is one way your body can tell you that something is out of balance – whether this is a psychological...

Rosemary and Garlic Roast Lamb with Minted Gravy

Le Creuset share a flavour-packed lamb recipe perfect for entertaining.

Moroccan Pomegranate & Tahini Dressed Aubergines

An irresistible veggie option for the barbeque.

Sicilian Swordfish Skewers

Looking for barbeque inspiration? Here's a healthy and delicious recipe for Sicilian swordfish skewers.

Tandoori Spatchcock Chicken with Mango Salad

I’ve used a spatchcocked chicken here which could have been thrown on the barbecue. Instead, I cooked this curry alternative in my favourite casserole pan in the oven.

Asparagus tart

If you grow your own, it is very useful to keep a pack of pastry in the fridge. So many home-grown harvests can be made into tarts or quiches of various kinds. Asparagus tart is one of the simplest and...

Rhubarb and Ginger cupcakes

Rhubarb and ginger are both quite zingy flavours, but they go together very well in cakes, balancing out the sweet umami taste of sugar and vanilla. This can be made as a large cake too - if you want to...

Crab arancini

Crab comes into season in the spring and has a delicate texture, but a flavour strong enough to mix well with pasta, pastry and rice. These creamy, risotto-style crab cakes make a great starter or light lunch.

Rocket and walnut pesto

Jo Arnell salutes the best of seasonal, locally-sourced produce with effortlessly simple recipes that pack a fresh flavour punch.

Halibut with wild garlic mayonnaise

In Tudor times, by law, fish had to be eaten instead of meat on certain days for religious reasons. Wild garlic is native to Europe and grows wild in English woodland, making it an excellent forage food. It is also...