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Recipe Shed: Spooky Halloween Cupcakes

Perhaps it’s the full moon, but for some reason I’m not half as grumpy about Halloween as I was last year. Then, I fell into the Victor Meldrew stereotype of complaining about the commercialism, the...

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Recipe Shed: Hoi Sin Duck Pizza

  Two of the greatest takeaway dishes in the history of British cuisine are pizza and Chinese crispy duck. So why not combine the two? This pizza makes a fantastic change from your bog-standard...

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Recipe Shed: Green Chilli Corn Muffins

These savoury corn muffins are great for breakfast with crispy muffins, but they’re also fantastic for mopping up spicy gravies, like the sauce in a chilli con carne. I’ve, er, borrowed this recipe...

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Recipe Shed: How to make…Brioche

I’ve searched high and low in local shops and supermarkets for brioche rolls for my homemade burgers, but with no joy. So I decided to make my own. This recipe comes from Paul ‘Great British Bake-off-...

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Very Easy Meringue Nests

These meringue nests are a doddle to whip up – and they keep for ages in an airtight tin. Use whatever fruit you like to decorate them. The more colourful the better. I made another version of this...

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Blackberry and Apple Tarts with Ribena-Plus

With autumn rolling in, apples and blackberries are turning ripe for the picking! These simple Apple & Blackberry Tarts – with added Ribena Plus – are the perfect treat to make after a morning of...

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Higgidy Chinese Spiced Beef Pies

How about giving ordinary beef mince pies an Oriental twist with this extremely tasty recipe from Camilla Stephens’ splendid ‘Higgidy Cookbook’?  Camilla is the founder of Higgidy, which you may have...

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‘Bake Like The Best’ Tarte au Citron

Like many a home cook, I’ve become hooked on the Great British Bake-Off. Unfortunately, though, I’m not much of a baker myself – but I want to get better. And as serendipity would have it, my dreams...

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Melt-in-the-Middle Pesto Chicken in Filo Pastry

This lighter twist on the chicken Kiev is packed with just as much flavour. The pesto oozes out as a lovely surprise when you break through the crispy filo. I’ve modified this recipe from The Higgidy...

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