Vegetable Tagine with Olives, Eggplant and Chickpeas

After discovering they were both keen cooks, Sydney-based mums Sophie Gilliatt and Katherine Westwood came up with the idea of preparing dinners to deliver to time-poor friends, who wanted to give good wholesome food to their families, but just didn’t...

Duck Ragu

Their new cook book The Dinner Ladies shares their recipes with those of us not on their Sydney delivery routes. Easy to make and with broad age appeal, all the recipes will keep for three days in the fridge and...

Malted Beer Soda Bread

After sharing dreams of starting his own micro-bakery, Tess and Andrew suggested he bake bread for the pub. Nearly a year later here he is, using up kitchen leftovers and dregs of kegs. ‘You can put anything in bread,’ Emmanuel...

Beetroot Sourdough

Meet internationally acclaimed baker, author of three titles and inspirational teacher extraordinaire, Emmanuel Hadjiandreou. Wealden Times visited The Crown in Hastings where the floury magic happens on a daily basis, picked up a few age-old skills and came away with...

Gutglee

This is my fermented version of ‘glutney’, which is traditionally a happy mix of any seasonal vegetables made into a crisper version of chutney. The vegetables can be chopped to any size - I’ve cut most of these into strips,...

Tomato Salsa

This is a fantastically quick way of making a relish - and a great way to use up a glut of tomatoes.

Rhubarb and Strawberry Fizz

This recipe relies on a ferment of ginger and sugar water, called ‘ginger bug’, which is then added to whatever flavourings you choose - it can even be used on its own (with water and a little sugar) to make...

Smoked Duck with a Chicory Marmalade and Lavosh Biscuit

Rosemary Shrager's apprentices show that canapes can be taken to a whole new level.

Goats Cheese and Lemon Mousse with Pickled Shallots and Beetroot Liquor

Rosemary Shrager's Cookery School show that Canapes can be taken to a whole new level

Crispy Oysters with a Wasabi Mayonnaise

Gone are the days of devilled eggs and blinis. Rosemary Shrager’s Cookery School take the classic canapé to a whole new creative level...

Strawberry Fields

Sunshine Smoothies provide us with a couple of recipes for you to use at home

Lime Green

At the beginning of 2017, Sunshine Smoothies will have their new smoothie lollies in a few selected health food shops, along with frozen fruit packs for you to blend at home

Minty Pink

Sunshine Smoothies share three of their favourite recipes – so you can try making your own at home

Frasers Rum and Coke Ribs

The barbecue season is here... So how about kicking off the summer with one of these three delicious recipes?

Buckwheat Salad Lunch in a Jar

Julie Simpson creates a Vegetarian Lunch in a Jar

Carrot and Coconut Curry

Julie Simpson creates a meat free Curry as part of National Vegetarian Week, from 16-22 May.

Red Lentil Dhal

Julie Simpson creates a Red Lentil Dhal, perfect to have with a Curry

Breakfast Root Rosti with Poached Egg

Go veggie for a day and celebrate National Vegetarian Week, from 16-22 May, with a delicious recipe for a meat-free breakfast

Smoked Haddock & Asparagus Tartlets

Juliet Bidwell creates some Smoked Haddock & Asparagus Tartlets

Rhubarb, Strawberry and Maple Cake

Juliet Bidwell from Juliet's Catering provides us with a Cake suited for a Picnic

Lemon Dill Tiger Prawns with Sumac

Juliet Bidwell creates some Tiger Prawn Skewers perfect for a Picnic

Wild Rice and Lentil Salad with Grainy Mustard and Vinaigrette

As the weather gets warmer, the sun comes out and our thoughts turn to outdoor events – it’s time to ‘think picnic’. Juliet Bidwell of Juliet’s Catering couldn’t agree more. Here are her suggestions...

Coffee and Toasted Hazelnut Sponge

With Mothering Sunday and Easter falling in March this year, it seemed a fitting time to cut into some classic, indulgent cakes – brought to us by Juliets in Tunbridge Wells

Apple and Butterscotch Cake

With Mothering Sunday and Easter falling in March this year, it seemed a fitting time to cut into some classic, indulgent cakes – brought to us by Juliets in Tunbridge Wells

Lemon Drizzle

With Mothering Sunday and Easter falling in March this year, it seemed a fitting time to cut into some classic, indulgent cakes – brought to us by Juliets in Tunbridge Wells

Dark Chocolate Tart with Pomegranates

Jo Arnell shows us a simple dessert that can be prepared in advance

Avocado and Bacon Crostini

Jo Arnell shows us how to create a simple, heart-warming three course meal that is simple to put together and can be prepared in advance – so you won’t have to get into a sweat on Valentine’s Day

Duck Parmentier

Jo Arnell shows us how to create a simple, heart-warming three course meal that is simple to put together and can be prepared in advance – so you won’t have to get into a sweat on Valentine’s Day

Roasted Sweet Potato and Ginger Soup with Roasted Quinoa, Coriander and Almond Crumb

Be sure to pop into Cocolicious in the New Year. Cocolicious, Stone Street, Cranbrook, Kent, TN17 3HF, 01580 714954

Smashed Avocado with Persimmon, Pomegranate and Pumpkin Seeds

A delicious and revitalising recipe, containing Avocado, Persimmon, Pomegranate and Pumpkin Seeds put together by Lou Lou Hamilton and the team from Cocolicious

Soda Bread Tartine with Beetroot Hummus, Avocado and Shaved Fennel

Lou Lou Hamilton from Cocolicious in Cranbrook puts together some healthy recipes for the New Year

Super Berry Chocolate Smoothie

These three delicious and revitalising recipes, put together by Lou Lou Hamilton and the team from Cocolicious in Cranbrook, are the perfect antidote to festive overindulgence and New Year blues

Smoked Mackerel and Horseradish Pate in a Filo Star

Nicci Gurr creates some Smoked Mackerel and Horseradish Pate in a Filo Star

Watercress, Roasted Beetroot and Goat’s Cheese Roulade

Home Gurrown offer original and unique menus using local, seasonal ingredients from Kent and East Sussex. Home Gurrown, 0774 7816541, www.homegurrown.co.uk

Spiced Lamb Palmier

Nicci Gurr, a former student of the Roux Brothers and the co-founder of Cranbrook-based Home Gurrown, shares her expertise in making perfect Christmas canapés...

Pan Seared Scallops with Sweetcorn Puree and Chorizo Crisps

The Queen’s Inn Hawkhurst’s Head Chef Sally-Anne Day explains how to create Pan seared scallops with sweetcorn puree and chorizo crisps

Roasted Butternut Squash in a Chilli, Garlic & Rosemary Cream

Nicole Parry from Frankie’s Farmshop spices up autumn with Roasted butternut squash in a chilli, garlic & rosemary cream

Pistachio Macaroons

The team at Dale Hill Hotel & Golf Club in Ticehurst talk us through their deliciously light recipe for Pistachio Macaroons

Raw Chocolate Truffles

The WT team resident health guru Helen gives an insight into how to create indulgent yet nutritious treats with her recipe for Raw chocolate truffles

Smoked Salmon Roulade with Cucumber Salad

Juliet Bidwell comes up with three ‘retro dinners with a twist’ including classic festive fare of smoked salmon, beef and that old favourite – trifle

Trifle with Maple Pecans

Juliet Bidwell creates a twist on a traditional trifle

Roasted Butternut Squash, Feta & Couscous Salad

Caroline Cowan and Sarah Bristow from Plum Tree Catering share three crowd-pleasing dishes for an irresistible autumnal picnic...

Roasted Butternut Squash with Aubergine Dip

Claudia Colwell from Bloomsburys Biddenden shares a Sunday lunch option for vegetarians: Roasted butternut squash with aubergine dip, rustled up with the help of some store cupboard staples.

Pear and Ginger Jam

Rosemary Shrager talks us through her recipe for Pear & ginger jam

Beef Wellington with Mushroom Duxelle

Juliet Bidwell comes up with a twist on the classic Beef Wellington

Apple and Sultana Muffins

Plum Tree Catering specialise in inspiring menus for weddings, celebrations and barbecues, along with hog roasts, bakes and cakes. Contact Caroline at caroline@plumtreecatering.com / 07739 708599 or Sarah on sarah@plumtreecatering.com / 07771 332576 for more information.

Spiced Plum Chutney

Caroline Cowan and Sarah Bristow from Plum Tree Catering share three crowd-pleasing dishes for an irresistible autumnal picnic...