Beetroot and Gin Cured Salmon and Quick-Pickled Vegetables

This year I’m doing a starter of gin and beetroot cured salmon. It looks stunning, because the outside goes deep purple from the beetroot and the inside stays pink. I make it with the Kent Dry Gin made by Anno...

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